Steak au Poivre - Insanely Delicious Classic French Recipe

Set the oven to 350°F and place a rack in the middle.

Trim excess fat from the New York strip steak, ensuring it's not too thick.

Mince the shallot finely, keeping the root end intact for easier cutting.

Crush the black peppercorns using a mallet until they are coarsely ground.

Dry the steak thoroughly with a paper towel to ensure a good sear.

Season the steak generously with Diamond kosher salt on all sides.

Coat both sides of the steak with the crushed black pepper, pressing it in firmly.

Heat a 12-inch stainless steel pan over medium heat for about 3 minutes.

Add 2 tablespoons of vegetable oil to the pan and let it heat up.

Place the steak in the pan and sear for 4 minutes without moving it.

Flip the steak and sear the other side for another 4 minutes.

Stand the steak on its side to sear the fat edge for about 45 seconds to 1 minute.

Check the internal temperature of the steak; aim for 125°F to 135°F for rare to medium-rare.

If the steak is not at the desired temperature, transfer it to the oven for 3 to 4 minutes to finish cooking.

Equipment Needed

Allergens