Steak au Poivre (Strip Steak With Creamy Peppercon Sauce)
A great steak au poivre is all about contrast: deeply browned steak, a silky cream sauce, and enough cracked black pepper to cut through all that richness. This version, adapted from Molly Baz’s Cook This Book, pairs thick-cut New York strip steaks with a quick pan sauce of cognac, heavy cream, shallot, garlic, and plenty of coarsely crushed peppercorns.
For the best crust, pat the steaks dry and leave them undisturbed when they first hit the hot skillet (Watch video: How to Sear Steak the Right Way). Fresh peppercorns matter too: Crushing them coarsely rather than grinding them finely gives the sauce its signature peppery bite and crunch. Once the steaks are resting, use the same skillet—and all those flavorful browned bits—to build the sauce.
Keep an eye on the cream once it goes in. It only needs to simmer briefly, until the sauce is glossy and thick enough to coat a spoon. Then slice the steak against the grain, return any juices from the cutting board to the pan, and spoon that peppery sauce generously over top.
Try this recipe with this expert pick from the Bon Appétit Wine Shop.
Steak Au Poivre FAQs
What steak is best for steak au poivre?
This recipe calls for 1½"-thick New York strip steaks, which develop a deeply browned crust while staying juicy inside. But au poivre works with plenty of other cuts: Try this rib-eye steak au poivre or go big with a côte de boeuf. Cooking times will vary depending on the cut and thickness.
But the au poivre treatment isn't limited to steak: For a meatless spin, try mushrooms au poivre or eggplant au poivre.
Can you make steak au poivre without cognac?
Yes. This recipe also works with dry sherry or brandy. For an alcohol-free version, try beef broth with a small splash of apple cider vinegar or red wine vinegar. Avoid reducing the broth too far before adding the cream.
Why does this steak au poivre recipe use whole black peppercorns?
Coarsely crushed whole black peppercorns provide more texture and brighter pepper flavor than finely ground or pre-ground pepper. Crush them into chunky pieces rather than grinding them into a powder.
Coarsely crushed whole black peppercorns give this steak au poivre its bold peppery bite and a little crunch. Green peppercorns, either pickled or fresh are another classic option; they’re softer and more floral, with less punch than black peppercorns. For a different take, try Porterhouse With Summer au Poivre Sauce, which pairs pickled green peppercorns with basil and mint.
Read about our favorite places to buy spices online:
How do you keep au poivre sauce from breaking?
Once the cream is added to the pan, simmer the sauce only until it thickens enough to coat the back of a spoon. Avoid reducing it excessively. If the sauce gets too thick or breaks, a small splash of cold water can help loosen and re-emulsify it.
What should you serve with steak au poivre?
French fries are the bistro classic, but just about any crispy or creamy potato is primed for soaking up the peppercorn sauce. Try BA’s Best Mashed Potatoes, Crispy Smashed Potatoes With Parmesan and Herbs, Spice-Roasted Potato Wedges, or baby Hasselback potatoes.
Watch Molly make steak au poivre here.
This recipe was adapted for style from ‘Cook This Book’ by Molly Baz. Buy the full book on Amazon or Bookshop.
What you’ll need
Mortar and Pestle
$24 At Amazon
Cast Iron Skillet
$30 At Amazon
Cutting Board
$10 At IKEA
Instant-Read Thermometer
$35 At Thermoworks
Recipe information
Total Time
45 minutes
Yield
4 Servings
Ingredients
2
1
2
3
4
3
1
⅓
½
Need to make a substitution?
Preparation
Step 1
Pat two 1½"-thick New York strip steaks (about 1½ lb. total) dry with paper towels. Season all over with kosher salt and a generous amount of freshly ground pepper. Let sit 15–30 minutes.
Step 2
Coarsely crush 1 Tbsp. whole black peppercorns with a mortar and pestle or place in a resealable plastic bag, seal, and crush with a small saucepan (they should be a lot coarser than ground pepper). Set crushed pepper aside.
Step 3
Heat 2 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium-high. Cook steaks, undisturbed, until a deep golden brown crust forms underneath, about 3 minutes. Turn and cook until golden brown on other side, about 3 minutes. If steaks have a fat cap, using tongs, stand them on their sides and cook until browned, about 3 minutes.
Step 4
Reduce heat to medium-low and add 3 sprigs thyme, 2 garlic cloves, smashed, and 1 Tbsp. unsalted butter to skillet. Cook, basting steak continuously with fat with a spoon, until an instant-read thermometer inserted into the thickest part of each steak registers 120°, about 2 minutes. Transfer steaks to a cutting board and let rest 10 minutes.
Step 5
Meanwhile, combine 1 large shallot, finely chopped, 2 garlic cloves, thinly sliced, remaining 2 Tbsp. unsalted butter, and reserved crushed peppercorns in skillet and cook, stirring often, until shallot and garlic are softened but not browned, about 5 minutes.
Step 6
Remove pan from heat and add ⅓ cup cognac, dry sherry, or brandy. Set over medium heat and cook until cognac is mostly evaporated and spoon leaves a track in sauce while stirring, 1–2 minutes. Pour in ½ cup heavy cream, bring to a simmer, and cook until sauce coats spoon, about 1 minute. Season with kosher salt.
Step 7
Slice steaks against the grain and transfer to a platter. Pour any juices from cutting board back into pan and stir into sauce. Generously spoon sauce over steak; sprinkle with flaky sea salt.
