Strip steak with cracked pepper crust and creamy cognac sauce.
SHOPPING: Look for NY strip (also called shell steak or Kansas City strip) about 1.25 inches thick. It should have a strip of fat along one edge and modest marbling. USDA Choice is standard; Prime is better but not essential for this preparation since the sauce adds richness. Some versions add Dijon mustard to the sauce; it's good but not traditional.
Brandy or whiskey can substitute for cognac, but the flavor will be different. Steak au poivre is traditionally made with filet, but strip has more flavor.
Ingredients
Scale
Measurement units
- 2 piece NY strip steak, 1.25 inches thick
- 2 tbsp Whole black peppercorns, coarsely cracked
- 1 tsp Kosher salt
- 2 tbsp Vegetable oil
- 2 tbsp Unsalted butter
- 2 tbsp Shallot, minced
- ¼ cup Cognac or brandy
- ½ cup Heavy cream
- ½ tsp Salt (for sauce)
Ingredients
Scale
Measurement units
- 2 piece NY strip steak, 1.25 inches thick
- 2 tbsp Whole black peppercorns, coarsely cracked
- 1 tsp Kosher salt
- 2 tbsp Vegetable oil
- 2 tbsp Unsalted butter
- 2 tbsp Shallot, minced
- ¼ cup Cognac or brandy
- ½ cup Heavy cream
- ½ tsp Salt (for sauce)
Instructions
Prep the steaks
Remove steaks from fridge 45 minutes before cooking. Pat dry. Season with salt. Spread cracked pepper on a plate and press both sides of each steak firmly into the pepper, creating an even coating.
Ingredients
- NY strip steaks (2 piece)
- kosher salt (1 tsp)
- cracked peppercorns (2 tbsp)
Sear the steaks
Heat skillet over high heat. Add oil. When smoking, add steaks. Sear 4 minutes per side for medium-rare (130°F internal). Transfer to plate and tent loosely with foil.
Equipment
- cast iron or heavy skillet
- instant-read thermometer
Ingredients
- vegetable oil (2 tbsp)
Make the pan sauce
Reduce heat to medium. Add butter and shallot to the pan with the fond. Cook 1 minute until softened. Remove pan from heat, add cognac, then return to heat. It will flame; let it burn for 10-15 seconds until flames die. Add cream and simmer 2-3 minutes until sauce coats a spoon. Season with salt to taste.
Equipment
- cast iron or heavy skillet
Ingredients
- butter (2 tbsp)
- shallot, minced (2 tbsp)
- cognac (¼ cup)
- heavy cream (½ cup)
- salt (½ to taste)
Spoon sauce over
Place steaks on plates. Spoon sauce generously over and around the steaks. Serve immediately.
Before you cook
Cook notes
- • SHOPPING: Look for NY strip (also called shell steak or Kansas City strip) about 1.25 inches thick. It should have a strip of fat along one edge and modest marbling. USDA Choice is standard; Prime is better but not essential for this preparation since the sauce adds richness.
- • Brandy or whiskey can substitute for cognac, but the flavor will be different.
- • Some versions add Dijon mustard to the sauce; it's good but not traditional.
- • Steak au poivre is traditionally made with filet, but strip has more flavor.
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