Steak au Poivre is the kind of dish that feels special without being fussy. Cracked pepper, a deep sear, and a silky cognac cream sauce turn a simple steak into something restaurant-worthy. You don’t need professional skills to nail it, just a hot pan and a few key ingredients.
Serve it with fries, a crisp salad, or buttery mashed potatoes, and you’ve got a complete meal. It’s bold, rich, and ridiculously satisfying.
Why This Recipe Works
This classic works because it balances heat, richness, and brightness. The crushed peppercorns create a crust that’s aromatic and spicy, but not overwhelming.
A quick sear locks in juices and builds browned bits, which become the base of the sauce. Deglazing with cognac adds a warm, slightly sweet depth, and a splash of cream rounds everything out. A touch of acid, like Dijon or lemon, keeps the sauce from feeling heavy.
Shopping List
- Steaks: 2 boneless strip steaks or ribeyes (about 1 to 1.5 inches thick)
- Black peppercorns: Whole, for crushing (about 2 tablespoons)
- Kosher salt
- Neutral oil: Canola, grapeseed, or avocado oil
- Unsalted butter: For basting and sauce
- Shallot: 1 small, finely minced (optional but classic)
- Garlic: 1 small clove, minced (optional)
- Cognac or brandy: About 1/3 cup
- Beef stock or broth: 1/2 cup (low-sodium)
- Heavy cream: 1/2 cup
- Dijon mustard: 1 to 2 teaspoons (optional)
- Fresh thyme or parsley: For finishing (optional)
- Lemon juice: A squeeze, to brighten (optional)
Instructions
- Prep the steaks: Pat steaks dry with paper towels.
Season both sides with kosher salt. Let them sit at room temperature for 30 minutes to ensure even cooking.
- Crush the pepper: Coarsely crush peppercorns using a mortar and pestle or a heavy skillet. You want chunky pieces, not fine powder.
Press the crushed pepper onto both sides of the steaks.
- Heat the pan: Use a heavy skillet (cast iron is ideal). Heat over medium-high until very hot. Add 1 tablespoon oil and 1 tablespoon butter.
- Sear the steaks: Place steaks in the pan and don’t move them for 2 to 3 minutes, until a deep crust forms.
Flip and sear another 2 to 3 minutes. For medium-rare, aim for 125–130°F internal temperature.
- Baste briefly: Add another tablespoon of butter during the last minute and spoon it over the steaks for flavor.
- Rest the steaks: Transfer to a plate and tent with foil. Rest 5–10 minutes to let juices settle.
- Sauté aromatics: Reduce heat to medium.
If the pan is very dry, add a small knob of butter. Sauté minced shallot (and garlic, if using) for 30–60 seconds until fragrant.
- Deglaze with cognac: Remove pan from heat. Carefully add cognac; it may flame if you return it to the heat.
Return to heat and scrape up browned bits with a wooden spoon. Let it reduce by half, about 1–2 minutes.
- Add stock and reduce: Pour in beef stock and simmer until slightly thickened, about 2–3 minutes.
- Finish the sauce: Lower the heat and stir in heavy cream. Simmer gently until silky and coats the spoon, 2–3 minutes.
Whisk in Dijon for tang, if using. Taste and season with a pinch of salt and a splash of lemon juice, if desired.
- Return juices: Pour any resting juices from the steak plate into the sauce. Stir to combine.
- Serve: Slice steaks against the grain or serve whole.
Spoon the cognac cream over the top. Garnish with chopped parsley or thyme.
Keeping It Fresh
Steak au Poivre is best right after cooking, when the crust is crisp and the sauce is glossy. If you have leftovers, store the steak and sauce separately in airtight containers for up to 3 days.
Reheat the steak gently in a low oven (275°F) until warm, then quickly sear in a hot pan to refresh the crust. Warm the sauce over low heat, adding a splash of water or stock to loosen if needed. Avoid microwaving the steak; it can toughen the meat and split the sauce.
Health Benefits
- Protein and iron: Steak provides high-quality protein for muscle repair and iron for energy and focus.
- Black pepper: Offers antioxidants and piperine, which may aid digestion and nutrient absorption.
- Portion control: A 6–8 ounce steak with a moderate amount of sauce keeps calories in check while staying satisfying.
- Simple sides: Pair with a leafy salad or steamed green beans to add fiber and balance the richness.
Pitfalls to Watch Out For
- Using pre-ground pepper: It lacks aroma and won’t form the signature crust.
Always crush whole peppercorns.
- Overcrowding the pan: This steams the meat and prevents browning. Cook in batches if needed.
- High flames with cognac: Alcohol can ignite. Remove the pan from heat before adding and use caution.
- Overcooking the steak: Use an instant-read thermometer.
Remember it will rise a few degrees while resting.
- Boiling the cream hard: Vigorous boiling can split the sauce. Keep it at a gentle simmer.
Recipe Variations
- Green peppercorn sauce: Swap black peppercorns for brined green peppercorns and add a spoon of their brine to the sauce for a gentler heat.
- No alcohol: Use extra beef stock with a splash of apple juice or a teaspoon of sherry vinegar to mimic cognac’s sweetness and depth.
- Filet mignon version: Tender and lean, it cooks faster. Sear 2–3 minutes per side and baste.
Sauce the same way.
- Mushroom twist: Add 1 cup sliced cremini mushrooms after the shallots. Sauté until browned before deglazing.
- Crème fraîche finish: Swap cream for crème fraîche for a slightly tangier, thicker sauce.
- Herb butter: Skip cream and finish with a knob of herb butter and a squeeze of lemon for a lighter take.
FAQ
What’s the best cut for Steak au Poivre?
Strip steak and ribeye are classic because they’re well-marbled and flavorful. Filet mignon works if you prefer a leaner, tender cut.
Aim for at least 1 inch thick for a good sear and juicy center.
Can I use brandy instead of cognac?
Yes. Brandy is a great substitute and is often used interchangeably in this dish. The flavor will still be warm and complex.
Is the dish very spicy?
It’s peppery, but not mouth-numbing.
Crushing the peppercorns coarsely tames the heat and releases aroma. You can reduce the pepper slightly if you’re sensitive to spice.
How can I tell when the sauce is done?
It should lightly coat the back of a spoon and leave a clean line when you run your finger through it. If it’s too thick, add a splash of stock.
If too thin, simmer another minute.
What should I serve with it?
Classic sides include pommes frites, mashed potatoes, roasted asparagus, or a simple green salad with a bright vinaigrette. The acidity helps cut the richness.
Can I make this dairy-free?
Yes. Use a high-quality beef stock and finish the sauce with a splash of full-fat coconut milk or a dairy-free cream alternative.
The flavor will be slightly different but still delicious.
Do I need to flambé the cognac?
No. Flambéing is optional and mostly for show. The alcohol will reduce as the sauce simmers; just use caution when adding it to a hot pan.
How do I avoid the peppercorns tasting bitter?
Don’t burn them.
Sear over medium-high heat, not screaming hot, and avoid leaving the pepper in direct contact with dry heat for too long. The sauce will mellow and balance the pepper’s bite.
Can I grill the steaks instead?
Absolutely. Grill to your preferred doneness, then make the sauce in a skillet using beef stock and butter to replace the pan drippings.
Add any resting juices to the sauce.
How far in advance can I prep?
You can crush the peppercorns and mince the shallot a day ahead. Pat steaks dry and season with salt up to 24 hours in advance, uncovered in the fridge, for a dry brine and better crust.
In Conclusion
Steak au Poivre delivers big flavor with a short ingredient list and a quick cook time. With a crisp pepper crust and a velvety cognac cream sauce, it feels like a night out at a bistro, right at home.
Master the sear, treat the sauce gently, and you’ll have a reliable, crowd-pleasing favorite ready anytime you want something special.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.