Steak au Poivre
NY strip steak with a shallot, cognac, peppercorn, and cream sauce.
Proposed · not yet testedEstimated active cooking session; optional refrigerated dry-brining adds 12–24 hours.
Ingredients
Steak
- 1000 gNY strip steakBase recipe: two thick steaks of about 500 g each; slice family-style.
- 10 gKosher saltFor the steaks; use less if already salted.
- 1½ tbspWhole black peppercornsCoarsely crack, avoiding fine powder.
- 20 mlNeutral oil
Sauce
- 40 gUnsalted butterUse half for the shallots and half cold to finish.
- 100 gShallotsFinely mince.
- 75 mlCognac or brandy
- 500 mlLow-sodium beef or veal stockUse a flavorful stock; salt only after reduction.
- 1 tspWhole black peppercornsCoarsely crack; add less initially for a milder sauce.
- 300 mlHeavy cream
- 1 gKosher saltAn allowance only; add to taste after reduction.
Ingredient quantities scale; oven temperatures and cooking times do not. Keep batter depth and pan crowding consistent. For fractional eggs, beat and weigh.
Method
Season the steaks
Pat the steaks dry and season with their salt. Ideally refrigerate on a rack over a rimmed tray for 12–24 hours, separated from ready-to-eat food. If cooking now, salt just before searing.
Make the sauce base
In a saucepan, soften the shallots in half the butter over medium-low heat for about 5 minutes. Remove from the heat, add the measured cognac, then return to a gentle simmer. Reduce for 2–3 minutes. Add the stock and the sauce peppercorns; simmer until the liquid is reduced by about half, 15–25 minutes. Do not add cream yet.
Sear without burning the pepper
Pat the steak surfaces dry, then press on the coarsely cracked steak peppercorns. Heat a heavy skillet over medium-high heat with the oil. Sear without crowding, about 3–4 minutes per broad side to build a crust, reducing the heat if the pepper scorches. Brown the fat edge briefly. Use two pans or cook in batches when needed.
Finish and rest
Continue over moderate heat, turning as needed, or finish in a 375°F / 190°C oven in an oven-safe pan. Check the thickest part with a thermometer; timing varies with thickness. The USDA safe minimum is 145°F / 63°C before removing from heat, followed by at least a 3-minute rest. Rest on a warm plate while finishing the sauce.
Finish the sauce
Pour away excess fat from the steak pan, leaving the brown fond; discard any black, burnt bits. Add the sauce base and scrape the pan. Add the cream and simmer 5–10 minutes until the sauce lightly coats a spoon, keeping it generously pourable. Stir in the resting juices and bring back to a simmer.
Finish and serve
Take the sauce off the heat and whisk in the remaining cold butter. Taste before adding the sauce salt. If too thick, add a small splash of water. Slice the steaks across the grain, spoon over some sauce, and serve the rest in a warm jug.
Preparation & notes
- Make the shallot-cognac-stock base one day ahead. Cool quickly in a shallow container and refrigerate; finish with the pan juices, cream, and butter on serving day.
- Salt the steaks 12–24 hours ahead and keep refrigerated until shortly before cooking.
- This version intentionally makes extra sauce. Use a wider saucepan for larger batches; reduction is driven by consistency, not a multiplied timer.
- Measure cognac into a cup and add with the pan off the heat. No flambé is needed; simmering does not guarantee the finished sauce is alcohol-free.
For whole-cut beef, USDA recommends 145°F / 63°C before removal from heat plus at least 3 minutes of rest. Lower doneness temperatures carry greater foodborne-illness risk.
Keep raw-steak utensils separate from ready-to-eat food. Refrigerate sauce and leftovers promptly.
Recipe & safety notes
Original measured draft; not a verified restaurant recipe or kitchen-tested final version.
USDA: safe minimum internal temperatures ↗FDA: safe refrigeration and the two-hour rule ↗