New York Strip Steak Au Poivre: A Peppercorn Paradise Recipe

New York Strip Steak au Poivre, a classic French dish, is a celebration of bold flavors and simple techniques. The robust taste of a perfectly seared New York Strip, encrusted with coarsely ground peppercorns and bathed in a creamy, cognac-infused sauce, is an experience that will tantalize your taste buds. This recipe provides a detailed guide to creating restaurant-quality steak au poivre in the comfort of your own kitchen.

Why This Recipe Works

* **High-Quality Steak:** Using a well-marbled New York Strip steak is paramount for tenderness and flavor. The marbling renders during cooking, creating a juicy and flavorful result.
* **Coarsely Ground Peppercorns:** Freshly cracked peppercorns offer the most intense and aromatic flavor. Avoid pre-ground pepper, as it loses its potency quickly.
* **High Heat Sear:** Searing the steak at high heat creates a beautiful crust and locks in the juices.
* **Cognac Flambé (Optional):** Flambéing the cognac adds a dramatic flair and intensifies the sauce’s flavor, but it’s perfectly fine to skip this step if you’re not comfortable with it.
* **Creamy Sauce:** The combination of shallots, cognac (or brandy), beef broth, and heavy cream creates a rich and decadent sauce that perfectly complements the peppery steak.

## Ingredients

* 2 New York Strip Steaks (10-12 ounces each, about 1 inch thick)
* 2-3 tablespoons coarsely ground black peppercorns (freshly cracked is best)
* 1 tablespoon olive oil
* 2 tablespoons butter, divided
* 1 shallot, finely minced
* 1/4 cup cognac or brandy (optional, for flambéing)
* 1/2 cup beef broth
* 1/2 cup heavy cream
* 1 tablespoon Dijon mustard
* Salt, to taste
* Fresh parsley, chopped (for garnish)

## Equipment

* Heavy-bottomed skillet (cast iron is ideal)
* Meat thermometer
* Tongs
* Small saucepan (optional, for warming sauce if needed)

## Instructions

### Step 1: Prepare the Steaks

1. **Pat Dry:** Thoroughly pat the New York Strip steaks dry with paper towels. This is crucial for achieving a good sear. Moisture is the enemy of a crispy crust.
2. **Season Generously:** Season both sides of the steaks generously with salt. Don’t be shy – the salt helps to draw out moisture and enhance the flavor.
3. **Peppercorn Crust:** Spread the coarsely ground black peppercorns evenly on a plate. Press both sides of the steaks into the peppercorns, ensuring they adhere well. Use your fingers to gently press the peppercorns into the steak if needed. You want a nice, even coating.

### Step 2: Sear the Steaks

1. **Heat the Skillet:** Place a heavy-bottomed skillet (preferably cast iron) over high heat. Allow the skillet to heat up for several minutes until it’s smoking hot. A hot skillet is essential for a good sear.
2. **Add Oil and Butter:** Add the olive oil and 1 tablespoon of butter to the hot skillet. The oil prevents the butter from burning. Let the butter melt completely and swirl it around the pan.
3. **Sear the Steaks:** Carefully place the steaks in the hot skillet, ensuring there’s enough space between them. If your skillet is too small, cook the steaks in batches to avoid overcrowding, which can lower the temperature of the pan and result in a steamed, rather than seared, steak.
4. **Sear for 3-4 Minutes per Side:** Sear the steaks for 3-4 minutes per side for medium-rare, or longer for your desired level of doneness. Avoid moving the steaks around during the searing process, as this will prevent a proper crust from forming. Use tongs to flip the steaks. Use a meat thermometer to check the internal temperature:
* Rare: 125-130°F (52-54°C)
* Medium-Rare: 130-135°F (54-57°C)
* Medium: 135-145°F (57-63°C)
* Medium-Well: 145-155°F (63-68°C)
* Well-Done: 155°F+ (68°C+)
5. **Add Butter and Baste (Optional):** During the last minute of searing, you can add the remaining 1 tablespoon of butter to the skillet and baste the steaks with the melted butter. This adds richness and flavor. Tilt the pan slightly and use a spoon to scoop up the melted butter and pour it over the steaks.

### Step 3: Rest the Steaks

1. **Remove from Skillet:** Remove the steaks from the skillet and place them on a wire rack or cutting board. Do not cut into them yet!
2. **Rest for 5-10 Minutes:** Let the steaks rest for 5-10 minutes before slicing. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Tent the steaks loosely with foil to keep them warm, but avoid wrapping them tightly, as this can steam the steaks and soften the crust.

### Step 4: Make the Au Poivre Sauce

1. **Sauté Shallots:** While the steaks are resting, reduce the heat to medium in the same skillet. Add the minced shallot to the skillet and sauté for 1-2 minutes, or until softened and fragrant. Be careful not to burn the shallots.
2. **Deglaze with Cognac (Optional):** Carefully pour the cognac or brandy into the skillet. If you’re feeling adventurous (and have proper ventilation!), carefully ignite the cognac with a long-handled lighter or match. Stand back and let the flames subside. This process will burn off the alcohol and leave behind a complex flavor. If you’re not comfortable with flambéing, simply skip this step and let the cognac simmer for a minute or two to cook off the alcohol.
3. **Add Beef Broth:** Pour the beef broth into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavor.
4. **Reduce the Sauce:** Let the sauce simmer for 3-5 minutes, or until it has reduced slightly and thickened. This will concentrate the flavors.
5. **Add Heavy Cream and Dijon Mustard:** Stir in the heavy cream and Dijon mustard. Bring the sauce back to a gentle simmer and cook for another 1-2 minutes, or until it has thickened to your desired consistency. Taste and adjust seasoning with salt, if needed. Be mindful of the salt content in the beef broth.
6. **Strain the Sauce (Optional):** For a smoother sauce, you can strain it through a fine-mesh sieve to remove the shallots. However, leaving the shallots in adds texture and flavor.

### Step 5: Serve

1. **Slice the Steaks:** After the steaks have rested, slice them against the grain into 1/4-inch thick slices. Slicing against the grain shortens the muscle fibers, making the steak more tender and easier to chew.
2. **Plate the Steaks:** Arrange the sliced steak on plates.
3. **Spoon the Sauce:** Spoon the au poivre sauce generously over the sliced steak.
4. **Garnish:** Garnish with fresh chopped parsley.
5. **Serve Immediately:** Serve immediately and enjoy!

## Tips for the Perfect Steak Au Poivre

* **Use a Meat Thermometer:** A meat thermometer is the most accurate way to ensure your steak is cooked to your desired level of doneness. Insert the thermometer into the thickest part of the steak, avoiding bone.
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the temperature and prevent the steak from searing properly. Cook the steaks in batches if necessary.
* **Let the Steak Rest:** Resting the steak is crucial for redistributing the juices and ensuring a tender final product. Don’t skip this step!
* **Adjust the Sauce Consistency:** If the sauce is too thin, simmer it for a few more minutes to reduce it further. If it’s too thick, add a splash of beef broth or cream to thin it out.
* **Experiment with Peppercorns:** While black peppercorns are traditional, you can experiment with other types of peppercorns, such as green, white, or pink peppercorns, for a slightly different flavor profile. You can also use a blend of peppercorns.
* **Add a Splash of Worcestershire Sauce:** For an extra umami boost, add a teaspoon of Worcestershire sauce to the au poivre sauce.

## Serving Suggestions

New York Strip Steak au Poivre is a decadent and impressive dish that pairs well with a variety of sides. Here are a few suggestions:

* **Potatoes:** Creamy mashed potatoes, roasted potatoes, or crispy fries are all excellent choices.
* **Vegetables:** Asparagus, green beans, or a simple green salad provide a fresh and vibrant counterpoint to the rich steak and sauce.
* **Bread:** Crusty bread is perfect for soaking up the delicious au poivre sauce.
* **Wine:** A bold red wine, such as Cabernet Sauvignon or Bordeaux, complements the flavors of the steak and sauce.

## Variations

* **Steak Diane:** Similar to steak au poivre, Steak Diane includes mushrooms and a splash of sherry in the sauce.
* **Filet Mignon Au Poivre:** Use filet mignon instead of New York Strip for an even more tender cut of steak.
* **Chicken Au Poivre:** Substitute chicken breasts for the steak for a lighter option.

## Storage

* **Leftover Steak:** Store leftover steak in an airtight container in the refrigerator for up to 3 days.
* **Leftover Sauce:** Store leftover sauce in an airtight container in the refrigerator for up to 2 days. The sauce may thicken upon refrigeration, so you may need to add a splash of broth or cream to thin it out when reheating.

## Reheating

* **Steak:** Reheat the steak gently in a skillet over low heat or in a 300°F (150°C) oven until warmed through. Avoid overheating, as this can dry out the steak.
* **Sauce:** Reheat the sauce in a saucepan over low heat, stirring occasionally. Add a splash of broth or cream if needed to thin it out.

## Nutritional Information (Approximate, per serving)

* Calories: 600-800
* Protein: 50-60g
* Fat: 40-60g
* Carbohydrates: 5-10g

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

Enjoy this classic New York Strip Steak au Poivre recipe! It’s a guaranteed crowd-pleaser and a testament to the power of simple ingredients and impeccable technique. Bon appétit!