Steak Au Poivre Recipe

Impress your friends and family with this simple to prepare classic steak au poivre recipe with a delicious cognac peppercorn cream sauce.

We aren’t huge beef eaters, but when we do eat it, we do it up big time.


– New York Strip Steaks – oil – unsalted butter – garlic cloves – fresh thyme – sea salt and cracked pepper

Season the steaks well with salt and pepper. Add the oil to a large frying pan over high heat and heat up until it begins to smoke lightly.

Place in the steaks, turn the heat down to medium-high, add in the butter, garlic, and thyme and cook for 2-3 minutes per side for a medium-rare internal temperature.

Remove the steaks and let rest on a plate. Drain the oil from the pan. Add the butter to the pan over low to medium heat and lightly sauté the shallots, garlic, and peppercorns until lightly browned.

Deglaze with the cognac and cook until it is almost gone. Pour in the cream and cook over low to medium heat until it becomes very thick or nappe.

Season with salt and parsley, and serve the sauce with the steaks.

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