Steak Au Poivre with New York Strip Steak

Steak Au Poivre is a classic French dish that embodies the elegance of cuisine while being surprisingly simple to prepare at home. Using a succulent New York Strip Steak as the centerpiece, this recipe elevates the flavors through the boldness of cracked peppercorns and the richness of a creamy sauce. Let’s explore how to prepare this remarkable dish that is sure to impress your guests or satisfy your own cravings.

Ingredients

For the Steak:

• 2 New York Strip Steaks (1-inch thick)
• Salt (to taste)
• 2 tablespoons cracked black peppercorns
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• Fresh parsley (for garnish)

For the Sauces:

• 1/3 cup cognac or brandy
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• Salt and pepper (to taste)

Instructions

Preparing the Steak

1. Prep the Steaks: Take the New York Strip Steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking throughout.

2. Seasoning: Pat the steaks dry with paper towels and season both sides generously with salt. Press the cracked black peppercorns into the meat to form a crust.

3. Cooking: Heat the vegetable oil in a heavy skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the steaks. For medium-rare, cook the steaks for about 4-5 minutes on each side, depending on their thickness. Use a meat thermometer to check for doneness (130-135°F for medium-rare).

4. Basting: In the last couple of minutes of cooking, add the butter to the pan. Spoon the melted butter over the steaks to enhance flavor and moisture.

5. Resting: Remove the steaks from the pan and transfer them to a plate. Tent loosely with aluminum foil and let them rest for about 5-10 minutes.

Making the Sauce

1. Deglazing the Pan: After you’ve cooked the steaks, carefully add the cognac or brandy to the hot pan, scraping up the brown bits left behind. This adds depth to the sauce.

2. Adding Cream: Lower the heat and stir in the heavy cream and Dijon mustard. Simmer the sauce for about 5 minutes, allowing it to thicken. Season with salt and pepper to taste.

3. Finishing Touch: Once the sauce has reached your desired consistency, remove it from the heat.

Serving

To serve, slice the rested New York Strip Steaks against the grain, and place them on a plate. Generously spoon the creamy pepper sauce over the top. Garnish with freshly chopped parsley for a pop of color and freshness.

Accompaniments

Steak Au Poivre pairs wonderfully with classic sides such as:

• Garlic Mashed Potatoes
• Sautéed Green Beans or Asparagus
• Crusty French Bread

Conclusion

Steak Au Poivre with New York Strip Steak is not just a meal; it’s an experience. The combination of the tender, juicy steak with the bold, creamy pepper sauce creates a dish that tantalizes the taste buds. Suitable for special occasions or a luxe weeknight dinner, this recipe will become a favorite in your culinary repertoire. Enjoy your steak with a glass of red wine for the ultimate dining experience!

Bon appétit!