Strip Steak Au Poivre Recipe

Prepare steaks

Remove steaks from refrigerator 30–45 minutes before cooking to bring to room temperature. Pat both sides dry with paper towels. Season both sides lightly with kosher salt. Press the coarsely crushed black peppercorns into both sides of each steak so they adhere in an even crust.

Sear steaks

Heat a large heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add the vegetable oil and heat until shimmering. Add the steaks to the pan without crowding. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter to the pan. Continue cooking another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness. Spoon melted butter over the steaks while finishing. Transfer steaks to a warm plate, loosely tent with foil, and rest for 6–10 minutes while making the pan sauce.

Deglaze and make sauce

Reduce heat to medium. Carefully add the minced shallot to the hot pan and cook 30–45 seconds until softened (do not burn). Remove pan from heat, tilt it slightly and carefully add the brandy or cognac to deglaze (there may be a flame — be cautious). Use a wooden spoon to scrape up browned bits. Return pan to medium heat and let the alcohol reduce by about half, 1–2 minutes. Add beef stock and simmer until reduced by about one-third, 2–3 minutes. Stir in the heavy cream and Dijon mustard and simmer gently until the sauce thickens slightly, about 2–3 minutes. Swirl in the remaining 1 tablespoon unsalted butter to finish the sauce, then taste and adjust seasoning with salt and a small amount of freshly ground black pepper if needed.

Finish and serve

Slice the rested steaks against the grain or serve whole. Spoon the creamy au poivre sauce over the steaks. Garnish with a light sprinkle of freshly ground black pepper. Serve immediately with broccolini on the side.

While steaks rest, cook the broccolini. Bring a medium pot of salted water to a boil (enough to blanch). Prepare an ice bath (bowl of ice water). Blanch broccolini for 1 minute for thin stems or 2 minutes for thicker stems until bright green and just tender. Immediately transfer to the ice bath to stop cooking, about 1 minute. Drain and pat dry.

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned. Add the drained broccolini and toss to combine. Sauté 2–3 minutes until stems are tender-crisp and garlic is golden. Add lemon zest and 1 tablespoon lemon juice, season with salt and optional red pepper flakes, and toss. Remove from heat and transfer to a serving plate alongside the steaks.