Steak au Poivre

Ingredients

• 2 12-oz New York strip steaks trimmed and removed from fridge 1 hour before
• 3 tbs black peppercorns coarsely crushed
• 2 tsp kosher salt
• 2 tbs neutral oil, like avocado, vegetable, or canola
• ½ C cognac or brandy
• 1 C heavy cream
• 1 tbs unsalted butter cold
• 1 medium shallot minced
• 1 tbs green peppercorns (Optional)

Directions

1. Prep Pan: Heat a stainless steel or cast iron pan over medium heat.
2. Season Steak: Pat steaks dry and season with kosher salt. Press crushed peppercorns onto both sides to form a crust.
3. Sear: Add oil to the hot pan and place steaks in. Cook undisturbed until browned, about 4 minutes per side. Sear edges if needed. Cook to desired doneness, then transfer to a board and tent with foil.
4. Make Sauce: Pour off excess fat. Add shallot and a pinch of salt and cook until softened, about 2-3 minutes. Remove pan from heat, add cognac, then return to heat and cook until nearly evaporated.
5. Finish Sauce: Add cream and simmer until thick enough to coat a spoon. Add green peppercorns if using and season with salt. Remove from heat and whisk in butter.
6. Serve: Spoon some sauce onto plates, add steaks, and pour remaining sauce over the top.

Chef's Notes

• Use an instant-read thermometer inserted into the center of the steak for the most accurate reading.
• Cooking for about 4 minutes per side in a hot pan will bring a typical steak close to medium-rare after resting. I usually cook to 120-125°F, which will allow carryover heat to bring steaks to medium-rare of 130-135°F
• For thick steaks, transfer to a 350°F oven and cook until desired internal temperature is reached.

The Gumbo Page