Steak au Poivre: An Easy Steak Dinner Recipe With Rich & Creamy Sauce! (2024)

This steak au poivre is a classic French dish that features perfectly seared New York strip steaks and a rich, flavorful cream sauce! It's an easy, yet elegant and impressive meal to make for a family dinner or any special occasion! The best part is that you only need one pan to make it and it's ready to serve in under 30 minutes!

Easy Steak au Poivre Recipe

Steak au poivre (or pepper steak) is a steakhouse-worthy dish that is simple enough to make in the comfort of your home! This recipe combines two pan-seared New York strips with a creamy and flavorful pan sauce made of cognac, heavy cream, minced shallot, and Worcestershire sauce.

If you're looking for an easy steak that will impress your dinner guests, this is the one to try! It's loaded with rich and comforting flavors that everyone will love!

🥘Steak au Poivre Ingredients

This recipe only requires a handful of common pantry items! You might even have some or most of the ingredients already.

• New York Strip Steaks - 2New York strip steaks(8 ounces each).
• Butter - 2tablespoons ofbutter.
• Olive Oil - ½tablespoon ofolive oil(extra virgin).
• Salt - 1teaspoon ofsalt(to taste).
• Cognac - ¼cupof cognac(or brandy).
• Shallots - ½cupof shallots(finely minced).
• Worcestershire Sauce - 2teaspoons ofWorcestershire sauce.
• Heavy Cream - ⅓cupof heavy cream.
• Parsley - 1tablespoon ofparsley(finely chopped, optional garnish).
• Ground Black Pepper - ¼teaspoon ofground black pepper(to taste).

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Steak au Poivre

Steak au poivre is just as easy to make as any other steak recipe! Take out your cast iron skillet (or heavy-bottomed pan), meat thermometer, and measuring spoons to get started.

This recipe will make 2 servings! You can make more steaks if you work in batches, just be sure to overcrowd your skillet.

Prep & Sear Steaks

1. Rest. Take the 2 strips out of the fridge 20-30 minutes before you start cooking and allow them to come to room temperature.
2. Heat butter and oil. Place the 2 tablespoons of butter and ½ tablespoon of olive oil into a large cast-iron skillet (or a heavy-bottomed skillet) and heat them over medium-high heat.
3. Sear steaks. Use several paper towels to pat dry the strips, then season them with 1 teaspoon of salt on each side. As the butter melts in your skillet, turn the burner up to high. Sear the strips for 1-4 minutes on each side(the cooking time will depend on how thickly sliced your NY strips are). As soon as the steaks are finished, move them to a dish or cutting board and cover them with a loose piece of foil.

Make Sauce & Serve

1. Deglaze skillet. After you take the steaks off, deglaze your skillet by pouring in the ¼cup of cognac (or brandy). Use a wooden spoon and scrape to remove the browned crispy bits from the bottom of the skillet. Tilt your skillet towards the gas burner (or you can use a long match or lighter) and ignite the cognac to burn everything off. *You can also turn up the heat to high and cook until the cognac has evaporated.
2. Add Ingredients. Next, saute the ½cup of minced shallots over medium-high heat, then add in the 2teaspoons of Worcestershire sauce and cook for 2-3 minutes. Pour in the ⅓cup of heavy cream and 1 tablespoon of parsley. Stir mixture together.
3. Heat steak. Place your strips back into the skillet with the heavy cream and allow the strips to heat up again.
4. Garnish and serve. Serve right away after garnishing with more parsley and ¼ teaspoon of freshly ground black pepper.

Serve your tasty steak au poivre with some Parmesan roasted mashed potatoes and green beans almondine! Check out my article on what to serve with steak for some more easy and delicious side dishes! Enjoy!

💭 Angela's Tips & Recipe Notes

• If your NY strips are large in size, you might have to work in batches while you are searing the steaks. You never want to overcrowd your pan for the best cooking and flavor results.
• Bringing your steaks to room temperature before you start cooking helps the steaks to cook evenly through. Chilled steaks will cause the muscle fibers in the steak to tense up as soon as it hits the heat, which results in unevenly cooked steak.
• Season the strips right before you place them into the hot skillet. If you wait any longer than 3 minutes after you salt the steaks, your steak may dry out. In that case, wait at least 45 minutes before you cook so that the juices will return to the muscle fibers.
• If you like some heat in your steak sauce you can add a few drops of your favorite sauce!
• I recommend always using a digital kitchen thermometer to check the internal temperature of your meat. For a medium-rare steak, it should read 135°F (57°C), and for medium 145°F (62°C). For more information, read mybeef internal temperaturesarticle.

🥡 Storing & Reheating

Place your leftover steak in an airtight container and store it in the fridge. Enjoy within a max of 5 days.

Reheating Steak au Poivre

Reheat your leftover strips in a pan on the stovetop over low to medium heat until they are warmed through to your liking.

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😋 More Tasty Steak Recipes

• Baked T-Bone Steak - A tasty T-Bone steak is generously seasoned, seared in a cast iron skillet, and baked in the oven!
• Steak Diane - This recipe features a perfectly pan-seared NY strip steak and a creamy mustard sauce with mushrooms!
• Blue Steak - A blue steak is a delicious and delectable beef dinner that is quick and easy to prepare!
• Pan-Seared Chuck Steaks - These chuck steaks are incredibly tender, juicy, and packed full of meaty flavor!
• Baked Ribeye Steak - If you love juicy ribeye steaks for dinner, then you have to try this baked ribeye steak recipe!
• Bavette Steak - The next time you're in the mood for a hearty family dinner, prepare this tasty bavette steak with some potatoes and veggies!

📖 Recipe Card

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