Steak Au Poivre | Hit The Kitch with Molly Baz

Season the two New York strip steaks aggressively with salt and pepper, including the fat cap.

Smash whole black peppercorns into large chunks using the bottom of a skillet.

Preheat the skillet until very hot, then add the steaks, laying them down away from you to avoid splatter.

Leave the steaks undisturbed for 2-3 minutes to develop a good crust.

Flip the steaks and cook for a couple more minutes, then stand them on their fat cap to render the fat.

Add a couple tablespoons of butter to the skillet and lower the heat.

Add whole smashed garlic cloves and fresh thyme to the butter and baste the steaks with the melted butter.

Remove the steaks and let them rest.

In the same skillet, add chopped shallots and garlic, and sauté until fragrant.

Add the smashed peppercorns and cook for a minute.

Deglaze the pan with cognac, allowing the alcohol to cook off.

Add half a cup of heavy cream and bring to a simmer, reducing until thickened.

Taste and adjust seasoning as needed.

Slice the steak against the grain before serving.

Equipment Needed

Allergens