Strip Steak au Poivre

Strip Steak au Poivre

I honest not too lengthy within the past had textbook-very top steak au poivre at Gjusta in Venice, CA. If you haven’t had it earlier than, it’s a classic French dish of steak drenched in creamy pepper sauce. It’s frail faculty, but I mediate it deserves a comeback, which is why it got a space in my first cookbook, out this April. A pleasing lower of steak is pan-fried (set off all of your vents and start the windows), and its juices, in conjunction with cognac, cream, and shaded pepper change steady into a pan sauce of your 10 p.m. Parisian dinner desires. Create run to make exhaust of freshly flooring pepper, which has a brighter, brisker flavor than the preground stuff. Whether or not you exhaust a mortar and pestle or a pepper mill, grind or crack the peppercorns as coarsely as that you would mediate of so they add gargantuan pops of flavor and crunch. —Molly Baz

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4 Servings


1½”-thick Contemporary York strip steaks (about 1½ lb. complete)

Kosher salt, freshly flooring pepper


Tbsp. complete shaded peppercorns


Tbsp. vegetable oil


garlic cloves, 2 smashed, 2 thinly sliced


sprigs thyme


Tbsp. unsalted butter, divided


mountainous shallot, finely chopped

cup cognac, dry sherry, or brandy


cup heavy cream

Flaky sea salt

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