Steak au Poivre
- 2 New York strip steaks
- 2 tbsps Whole black peppercorns
- 1 tbsp Kosher salt
- 1 tbsp Olive oil
- 1/3 cup Minced shallots
- 1/2 cup Double strength beef stock
- 1/4 cup Brandy or cognac
- 3/4 cup Heavy cream
Cook along with Chef David Verzello in our video below.
Place the oven rack in the center position and another below in the lower third.
Preheat the oven to 275°F (135ºC).
Place a large cast iron skillet or heatproof pan in the oven to preheat.
This process will kickstart the cooking process and speed up the time it takes to sear the surface.
Line a baking sheet with foil and then place a wire rack on top.
Dry the surface of the steaks with paper towels to remove excess moisture.
Place the steaks on the wire rack and season both sides with salt and pepper.
When cooking the steaks in the oven, use an instant-read meat thermometer to check the internal temperature of the thickest part of the steak. Once 15 minutes passes, check the temperature and continue checking every 5 minutes until you hit:
- 90 to 95ºF (32 to 35ºC) for medium-rare
- 100 to 105ºF (38 to 41ºC) for medium
The steaks will finish cooking in the skillet and continue to increase in temperature, so you don’t want to cook the steak in the oven completely. Pan sear the steaks.
Once steaks are seared let rest and begin making the sauce.
Add oil to the pan. Then add shallots and peppercorns and stir over medium-high heat for just a couple on minutes. Remove the pan from the heat and add the brandy and return to the heat. It may flame up at this point especially if you are using a gas stove. Add the stock and cream and reduce over high-heat until thickened.
Serve over the steak.