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Steak au Poivre Recipe

Brooke Eliason
Servings: 2 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
This Steak au Poivre with sauce is one of the best ways you will ever consume a steak. Make in 45 minutes with only five ingredients.

Ingredients 

  • 2 12-oz. New York strip steaks
  • 2-3 Tablespoons black peppercorns
  • kosher salt
  • 1 Tablespoon neutral oil such as canola oil, vegetable oil, or grapeseed oil
  • 1 Tablespoon unsalted butter
  • 1/4 cup heavy cream
  • flake salt

Instructions

  • 30 minutes prior to cooking, remove steaks from refrigerator and place on a plate. Crack the peppercorns (see notes for tips). Sprinkle peppercorns (reserving a pinch or two for garnish) and kosher salt liberally on the top and bottom of the steak and set aside for 30 minutes.
  • When ready to cook steaks, heat your cast iron skillet over high heat. Add the oil and butter, and swirl the pan to combine. Carefully place the steaks on the hot skillet and leave undisturbed for 3-4 minutes, until the bottom surface is crispy and brown. Turn the steaks and cook for an additional 3-4 minutes. Once the steaks have a minute or two left, tilt the cast iron skillet and using a spoon, baste the tops of the steaks with the oil and butter continuously. Check temperature with an instant read thermometer and remove from heat (target temperature for a medium rare steak is 135°). Let steaks rest for 5-10 minutes.
  • Allow the skillet to cool slightly and add the heavy cream to the fats remaining in the skillet. Whisk to combine and salt to taste. If the pan sauce is too thin, cook over medium-low heat for 1-2 minutes until thickened. Slice the rested steaks into 2/3" slices, place on plates, and drizzle them with pepper sauce. Sprinkle with reserved cracked peppercorns and flake salt. Serve immediately.

Equipment

  • 1 Cast Iron Skillet

Notes

  • You really want to let the pepper shine in this recipe. While it's perfectly acceptable to use a pepper grinder, cracking the pepper by hand keeps the peppercorns more intact, giving this dish its distinct peppery flavor. To crack your own peppercorns, you can use a mortar and pestle, or simple place the peppercorns on a cutting board, cover them with a square of plastic wrap, and crack them with the bottom and edge of your cast iron skillet.