Artificial Food Coloring Free Steak au Poivre
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Learn more →Ingredients
2 servings
- 2 new york strip steaks (about 10–12 oz each, 1 to 1 ¼ inches thick)
- 1 ½ tsp kosher salt
- 2 tbsp whole black peppercorns, coarsely cracked
- 1 tbsp neutral oil (such as canola or grapeseed)
For the sauce
- 2 tbsp unsalted butter, divided
- 2 medium shallots, finely minced
- ⅓ cup cognac or brandy
- ¾ cup beef broth
- ½ cup heavy cream
- 1 tsp dijon mustard
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Pat the steaks completely dry with paper towels. Season both sides evenly with the kosher salt. Spread the cracked peppercorns on a plate and press each steak firmly into the pepper on both sides, coating the surface in an even crust. Let the steaks sit at room temperature for 30 minutes.
- 2
Heat the oil in a 12-inch cast iron or heavy stainless skillet over high heat until the oil just begins to smoke. Add the steaks and sear undisturbed for 3–4 minutes, until a deep mahogany crust forms on the underside and the steak releases easily from the pan.
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