How to Make Steak Au Poivre

Season the New York strip steak heavily with kosher salt on both sides.

Use a ratchet mill to grind black pepper onto both sides of the steak.

Let the steak come to room temperature before cooking for even cooking.

Preheat a large stainless steel skillet over medium to medium-high heat.

Add a drizzle of neutral oil to coat the bottom of the skillet.

Add unsalted butter to the skillet and wait for it to melt and foam to subside.

Place the seasoned steaks into the skillet, pressing slightly for good contact, and cook undisturbed for a few minutes until browned.

Flip the steaks over and cook until desired doneness, checking temperature with a digital thermometer.

Remove the steaks from the skillet and place them on a cutting board, tenting loosely with foil to keep warm.

Add chopped shallots to the skillet with the drippings and cook until softened and translucent.

Off the heat, add brandy to the skillet and ignite to flambé, burning off the alcohol.

Once the flames subside, add beef broth to the skillet and stir, increasing heat to bring to a simmer.

Reduce the sauce by about half, then add fresh thyme leaves and stir.

Lower the heat and add heavy cream and Dijon mustard, stirring to combine.

Taste the sauce and adjust seasoning with a pinch of salt if necessary.

Add a bit of room temperature butter to the sauce for richness and gloss.

Slice the rested steak against the grain on a bias into thin slices.

Transfer the sliced steak to a platter, fanning the pieces out for presentation.

Spoon the sauce over the sliced steak, allowing it to seep in between the slices.

Equipment Needed

Dietary

Allergens