Recipe

Steak Au Poivre

Pepper-crusted steak with a silky cognac cream sauce that tastes like a bistro splurge, but cooks in one pan.

By Matt Campbell

•

4.8

A plated steak au poivre sliced and fanned on a white plate with creamy peppercorn sauce spooned over the top, set on a simple wooden table with a linen napkin

Steak au poivre is the kind of dinner that makes a random Tuesday feel like you remembered to light a candle and put on real pants. It is also, quietly, one of the easiest restaurant-style meals you can pull off at home. The move is simple: aggressively season steak with crushed peppercorns, sear it hard, then build a pan sauce that tastes like you planned your life better than you did.

We are going for crisp edges, a juicy center, and a peppercorn sauce that is creamy, boozy in a responsible way, and balanced with just enough tang to keep it from feeling heavy.

A skillet on a stovetop with peppercorn-crusted steaks searing while butter foams around them

Why It Works

Big flavor from a short ingredient list: peppercorns, butter, cognac (or brandy), stock, and cream do the heavy lifting.
The pepper crust is the texture: crack the peppercorns, do not grind them to dust, so you get crunch and aroma instead of bitterness.
A sauce that comes together fast: deglaze, reduce, then finish gently so it turns silky and clings to the steak.
Flexible doneness: sear for crust, then cook to temperature. The sauce forgives everything except overcooking.

Pairs Well With

Storage Tips

If you have leftovers, congratulations. This is rare.

Fridge: Store steak and sauce separately if you can (best texture), in airtight containers for up to 3 days.
Reheat steak: Warm gently in a skillet over low heat with a tiny splash of water or stock, just until heated through. Microwaving works, but keep it at 50% power and do short bursts so you do not turn it into chew training.
Reheat sauce: Low heat, whisk often. If it tightens up, loosen with a splash of stock or water. If it breaks, pull off heat and whisk in a teaspoon of cold cream or butter.
Freezing: The steak freezes fine, but the cream sauce can separate. If you must freeze, freeze the steak only, and make a fresh sauce later.

A small pan of creamy peppercorn sauce being whisked over low heat, with cracked pepper visible throughout

Common Questions

What cut of steak is best for steak au poivre?

Classic choices are filet mignon (most traditional), New York strip (more beefy flavor), or ribeye (rich and fatty). I lean strip for weeknights because it sears like a dream and still feels fancy.

Do I have to use cognac?

No. Brandy works perfectly. If you want alcohol-free, skip it and deglaze with extra stock plus 1 to 2 teaspoons Dijon or 1 teaspoon Worcestershire for complexity. You will lose a little of that bistro vibe, but the sauce will still be excellent.

Is steak au poivre spicy?

It is peppery, not chili-hot. Cracked peppercorns give warmth and aroma. If you are sensitive, use a little less and mix in some crushed coriander for a softer edge.

Why did my peppercorn crust burn?

Usually the pan was too hot for too long, or the pepper was ground too fine. Crack the peppercorns coarsely (think halves and quarters) and sear over medium-high. If the fond is getting too dark, lower the heat and add a touch more oil or butter.

How do I know when the steak is done?

A thermometer is the least dramatic option. Pull the steak at 125°F for medium-rare or 135°F for medium, then rest 5 to 10 minutes. Carryover heat usually brings it up about 5°F, landing you near 130°F and 140°F. If you do not have a thermometer, use the sear as your base, then keep cooking in short bursts until it feels springy but not firm.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Heavy skillet (cast iron or stainless steel, 10 to 12 inch)
Tongs
Meat thermometer (recommended, not required)
Small bowl for peppercorns
Mortar and pestle or a zip-top bag and rolling pin (to crack peppercorns)
Whisk

I love steak au poivre because it is equal parts classic and slightly unhinged. You look at a normal, innocent steak and say, “What if I aggressively glued peppercorns to you and then made a cream sauce with a splash of brandy?” It is the kind of practical kitchen chaos I signed up for when I decided to learn by doing instead of staying in a classroom. Also, once you realize the sauce is basically a 7-minute confidence boost, it is hard not to make it anytime you want dinner to feel like a treat.

Steak Au Poivre

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 2

Ingredients

2 steaks (filet mignon, strip, or ribeye), about 1 to 1 1/2 inches thick (10 to 12 oz each)
1 1/2 teaspoons kosher salt, plus more to taste
2 tablespoons whole black peppercorns, coarsely crushed (aim for mostly halves and quarters; start with 1 1/2 tbsp if you want it milder)
1 tablespoon neutral oil (canola, avocado, grapeseed)
2 tablespoons unsalted butter, divided
1 small shallot, finely minced (about 2 tablespoons)
1/3 cup cognac or brandy
1/2 cup beef stock (low sodium)
1/2 cup heavy cream
1 teaspoon Dijon mustard (optional but strongly encouraged)
1 teaspoon Worcestershire sauce (optional, adds depth)

Optional, if you want extra sauce: Double the sauce ingredients (shallot through Worcestershire). Your future self will not be mad about it.

Ingredients for steak au poivre arranged on a kitchen counter: steaks, peppercorns, shallot, butter, cream, Dijon, Worcestershire, and a small glass of brandy

Instructions

Dry and season the steaks. Pat the steaks very dry with paper towels. Season all over with kosher salt. Press the crushed peppercorns firmly onto both sides of each steak. Let them sit at room temperature for 10 minutes while you get the pan hot. (This is mostly to take the chill off. If you want deeper seasoning, salt the steaks 45 to 60 minutes ahead, then add the pepper right before cooking.)
Sear. Heat a heavy skillet over medium-high until the oil will shimmer and a drop of water sizzles instantly. Add oil and 1 tablespoon butter. When the butter foams, add the steaks. Sear without moving until a deep brown crust forms, about 3 to 4 minutes per side to get good color. Then cook to temperature: pull at 125°F for medium-rare or 135°F for medium.
Thicker steak note: If your steaks are closer to 1 1/2 inches, you will often need a little more time after the initial sear. You can simply lower the heat and keep flipping every 30 to 60 seconds until you hit your pull temp, or slide the skillet into a 375°F oven for 3 to 7 minutes to finish.
Rest the steak. Transfer steaks to a plate and tent loosely with foil. Rest 5 to 10 minutes. Carryover heat will finish the job and the juices will calm down. Pour off excess fat if there is a lot, but leave the browned bits in the pan.
Soften the shallot. Lower heat to medium. Add minced shallot and cook, stirring, about 30 to 60 seconds until fragrant. If the pan looks dry, add a tiny knob of butter.
Deglaze with cognac. Remove the pan from the heat for a moment, then add cognac or brandy. Return to heat and simmer, scraping up the fond, until reduced by about half, 1 to 2 minutes.
Safety note: Pour the cognac into a measuring cup first, then into the pan. Do not pour straight from the bottle near a flame or hot burner.
Build the sauce. Add beef stock and simmer until it reduces slightly, about 2 to 4 minutes. Stir in cream, Dijon (if using), and Worcestershire (if using). Keep it at a gentle simmer and cook until the sauce lightly coats a spoon, about 2 to 5 minutes depending on your pan and heat.
Turn off heat and whisk in the remaining 1 tablespoon butter. Taste and adjust salt. (Heavy cream is pretty forgiving, but vigorous boiling, especially after you add Dijon and Worcestershire, can still push a sauce toward separation. Gentle heat keeps it silky.)
Serve. Spoon sauce over the rested steaks (and any juices on the plate). If you want maximum drama, slice the steak first so the sauce can sneak into every cut edge.
Pairs well with: fries, mashed potatoes, roasted asparagus, or a simple green salad with a sharp vinaigrette.

Matt's tip: Keep the sauce at a gentle simmer, not a hard boil. High heat can make cream sauces separate, and nobody needs that kind of negativity.

Nutrition information is estimated.

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Steak Au Poivre

Why It Works

Pairs Well With

Recommended

Creamy Peppercorn Sauce

Cast Iron NY Strip Steak

Steakhouse Marinade

Worcestershire Sauce Steak Marinade

Storage Tips

Common Questions

What cut of steak is best for steak au poivre?

Do I have to use cognac?

Is steak au poivre spicy?

Why did my peppercorn crust burn?

How do I know when the steak is done?

Steak Au Poivre

Ingredients

Instructions