Steak au Poivre: A Fancy-Looking Dish That’s Easy to Master
Since moving to the neighborhood in June 2017, I’ve loved the “out in the country” feel while still being close to all the great amenities. But it’s not just the scenery that inspires me—it’s also the meals I share with my family. One standout? Steak au poivre, a dish that sounds intimidating but delivers a high return on low effort.
This recipe has been a household favorite for 15 years. It’s my wife Nicci’s ultimate “deathbed meal”—a tradition from a quirky habit of asking everyone I meet what their last meal on earth would be. Quick, delicious, and beginner-friendly, it’s perfect for date nights at home, leaving room to flex on side dishes or simply enjoy a good conversation while cooking. And if you’re entertaining, the flambé stage is always a showstopper.
Ingredients
- 2 one-inch thick NY strip steaks or filets
- 1½ tsp kosher salt
- 1 Tbsp black peppercorns
- 1 Tbsp peanut oil (or other high-heat oil)
- 3 Tbsp finely chopped shallot
- 1 clove garlic, chopped
- 2 Tbsp soft butter
- ¼ cup brandy
- ⅓ cup heavy cream
Pro tip: Grind peppercorns coarsely for maximum flavor, and have all ingredients prepped before starting.
Directions
- Preheat oven to 175°F.
- Pat steaks dry with paper towels.
- Coarsely grind peppercorns and season both sides of steaks with salt and pepper, pressing it in.
- Heat a 12” cast iron skillet over high heat 3–4 minutes. Add oil and swirl. Sear steaks 4 minutes on the first side (the side you’ll plate up) and 2 minutes on the second.
- Transfer steaks to a heatproof plate and keep warm in the oven.
- Pour off most fat from the pan, leaving seasonings. Reduce heat to medium-low, add shallots and 1 Tbsp butter, cooking until golden (2–3 minutes).
- Stir in garlic, then add brandy. Over gas, it may flambé—shake pan gently and let fire dissipate. Reduce to a glaze.
- Add cream and remaining butter. Boil down to half volume, then stir in steak juices. Adjust seasoning.
- Serve sauce over steaks.
Tips and Pairings
- Garlic is my personal twist; optional additions include truffle or fresh thyme. Try the recipe exactly as written first.
- Serve with something acidic, like a salad with vinaigrette. Home fries or hash browns and a crusty baguette make perfect sides.
- Open your favorite red wine—it pairs beautifully and makes cooking even more enjoyable.
This recipe proves that “fancy” doesn’t have to be difficult. Experiment, enjoy, and don’t be afraid to step outside your comfort zone—you might just discover a new family favorite. For local inspiration, check out Poche’s, an underrated gem in the neighborhood that’s truly next-level.