New York Strip Steak Au Poivre Recipe

Preheat and prepare potatoes

Preheat oven to 375°F (190°C). Lightly butter a 9x9-inch or similar shallow baking dish with 1 tablespoon unsalted butter. Thinly slice Yukon Gold potatoes (about 1/8-inch) and place them in a bowl of cold water to remove excess starch, then drain and pat dry with a towel.

Make cream mixture

In a small saucepan over medium heat, combine 1 cup heavy cream, 1/2 cup whole milk and minced garlic. Warm until just simmering, then remove from heat. Stir in 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon fresh thyme.

Assemble gratin

Arrange a single overlapping layer of potato slices in the prepared dish. Sprinkle a portion of the crumbled bleu cheese and a little grated Gruyère over the layer. Repeat layering until potatoes are used, finishing with remaining Gruyère and any remaining bleu cheese. Pour the warm cream mixture evenly over the potatoes; the liquid should come partway up the slices. Dot the top with a few small pieces of butter.

Bake

Cover tightly with foil and bake for 30 minutes. Remove foil and bake an additional 20–30 minutes, until potatoes are tender when pierced with a knife and top is golden and bubbling. If top browns too quickly, cover loosely with foil. Let rest 10 minutes before serving to set.

Prepare and roast asparagus: Toss trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Arrange on a rimmed baking sheet in a single layer. Roast in the oven at 400°F (200°C) for 8–10 minutes (while gratin finishes), until bright green and tender-crisp. Remove from oven and squeeze lemon wedges over the spears before serving.

Bring steaks to room temperature and season

Remove steaks from refrigerator 30–45 minutes before cooking and pat dry with paper towels. Generously season both sides with 1/2 teaspoon kosher salt per steak (adjust to taste). Press the coarsely crushed peppercorns onto both faces of each steak to form an even crust.

Sear steaks

Heat a large heavy skillet (cast iron recommended) over high heat until very hot. Add 2 tablespoons neutral oil and 1 tablespoon butter. When butter foams and just begins to brown, add steaks without crowding. Sear 3–4 minutes per side for medium-rare (internal 125–130°F / 52–54°C), adjusting time for thickness and desired doneness. If steaks are thick, sear edges 30–60 seconds while holding with tongs. Transfer steaks to a plate, tent loosely with foil and let rest 6–8 minutes.

Make au poivre pan sauce

Lower heat to medium and remove excess fat from the skillet, leaving about 1 tablespoon along with browned bits. Add the minced shallot and sauté briefly (about 30–45 seconds) until softened. Carefully add 1 tablespoon brandy or Cognac to deglaze the pan (stand back and, if comfortable, flame briefly to burn off alcohol) scraping up browned bits. Add 1 cup beef stock and simmer until reduced by about half, 3–5 minutes. Stir in 1 cup heavy cream and 1 teaspoon Dijon mustard, bring to a gentle simmer and reduce until sauce coats the back of a spoon, about 3–4 minutes. Taste and adjust seasoning with a little kosher salt and up to 1 teaspoon fresh ground pepper if desired. Whisk in the remaining 2 tablespoons unsalted butter off heat to finish and add shine.

Serve

Slice steaks crosswise (optional) or serve whole. Spoon the au poivre sauce over steaks. Plate with a portion of bleu cheese au gratin potatoes and roasted asparagus. Garnish with a pinch of fresh thyme or cracked black pepper if desired.