New York Strip Steak au Poivre Recipe – European Special
New York Strip Steak au Poivre is a luxurious yet approachable dish that brings the bold flavors of French cuisine to your table. The peppercorn crust adds a delightful kick to the perfectly seared steak, while the creamy sauce balances the heat with its richness. Perfect for impressing guests or enjoying a cozy night in, this dish is sure to become a favorite.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
For the Steak:
- 2 New York strip steaks (about 1 inch thick)
- 2 tablespoons black peppercorns, coarsely crushed
- Salt, to taste
- 2 tablespoons vegetable oil or clarified butter
For the Sauce:
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1/2 cup cognac or brandy
- 1 cup heavy cream
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Prepare the Steaks:
Season: Generously season the steaks with salt on both sides. Press the crushed peppercorns into the meat to form a crust.
Rest: Let the steaks sit at room temperature for about 30 minutes to ensure even cooking.
Sear the Steaks:
Heat the Pan: In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
Cook the Steaks: Add the steaks to the pan and sear for about 4-5 minutes on each side for medium-rare, adjusting time as needed for your preferred doneness.
Rest Again: Once cooked, transfer the steaks to a plate and cover loosely with foil to rest while you prepare the sauce.
Make the Sauce:
Sauté Shallots: In the same skillet, reduce heat to medium and add butter. Once melted, add the shallots and sauté until softened, about 2 minutes.
Deglaze the Pan: Carefully pour in the cognac, scraping up any brown bits from the bottom of the pan. Allow it to simmer for about 2-3 minutes, reducing slightly.
Add Cream: Stir in the heavy cream and simmer until the sauce thickens, about 5 minutes. Season with salt to taste.
Serve:
Plate the Steaks: Slice the steaks against the grain and arrange them on plates.
Drizzle with Sauce: Generously spoon the sauce over the steaks and garnish with chopped parsley.
Recipe Notes:
Peppercorns: Feel free to mix different types of peppercorns (such as white or green) for a more complex flavor.
Steak Temperature: Use a meat thermometer for precise doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Sides: This dish pairs wonderfully with creamy mashed potatoes, sautéed green beans, or a simple arugula salad.
