Emulsifier Free Steak au Poivre

Total time35 min

Prep time10 min

Cook time20 min

4.7

(23)

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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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