European Cuisine

New York Strip Steak au Poivre Recipe – European Special

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New York Strip Steak au Poivre Recipe – European Special

New York Strip Steak au Poivre is a luxurious French-inspired main course that delivers bold flavor with elegant simplicity. A strip steak is crusted with cracked peppercorns and seared until it forms a rich, caramelised outside while staying juicy inside. The creamy cognac sauce, enriched with shallots and butter, balances the spicy crust with its smooth richness. Whether you’re hosting dinner guests or indulging in a special meal, this steak dish brings restaurant-quality flair straight to your kitchen.

  • 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:

1

Season: Generously season the steaks with salt on both sides. Press the crushed peppercorns into the meat to form a crust.

2

Rest: Let the steaks sit at room temperature for about 30 minutes to ensure even cooking.

Sear the Steaks:

3

Heat the Pan: In a large skillet, heat the vegetable oil over medium-high heat until shimmering.

4

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.

5

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:

6

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.

7

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.

8

Add Cream: Stir in the heavy cream and simmer until the sauce thickens, about 5 minutes. Season with salt to taste.

Serve:

9

Plate the Steaks: Slice the steaks against the grain and arrange them on plates.

10

Drizzle with Sauce: Generously spoon the sauce over the steaks and garnish with chopped parsley.

Recipe Notes:

  • Peppercorn Mix: Using a variety of peppercorns (black, green, white) adds complexity to the crust.

  • Doneness Guide: Use a meat thermometer—about 130°F (54°C) for medium-rare; adjust for your preferred doneness.

  • Resting Time: Let the steak rest after cooking (5-10 minutes) to allow juices to redistribute for juicier results.

  • Sauce Timing: Deglaze pan soon after removing steak so brown bits help flavour the sauce; simmer cream until slightly thickened.

  • Side Pairings: Serve with creamy mashed potatoes, sautéed green beans, or a fresh arugula salad for a balanced plate.

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