Jul 09 2026
Restaurants›The Monica›Ny Steak Or Chicken A La Monica Gf Recipe

Ny Steak Or Chicken A La Monica Gf Recipe

Inspired by The Monica
Time35m
Serves2

pan seared ny strip steak* or chicken breast, au poivre peppercorn sauce

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Ingredients

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Protein (choose one)

Seasoning & cooking fat

Sauce & aromatics (au poivre)

Garnish

Method

Protein — prep and sear

  1. 1

    Bring to room temperature & pat dry

    Take the steaks or chicken breasts out of the refrigerator 20–30 minutes before cooking. Pat dry thoroughly with paper towels (moisture prevents good sear).

  2. 2

    Season

    Season both sides of the chosen protein evenly with the kosher salt. Press the coarsely crushed black peppercorns into both sides so they adhere — for steak press firmly, for chicken press gently so crust forms.

  3. 3

    Heat pan

    Place a heavy skillet (cast iron or stainless steel) over medium-high heat until very hot. Add the extra-virgin olive oil and swirl to coat the pan.

  4. 4

    Sear steak

    For NY strip steaks: once oil is shimmering, place steaks in the pan and sear untouched 3–4 minutes for medium-rare (depending on thickness). Flip, add 1 tbs unsalted butter, and sear the second side 3–4 minutes while spooning melted butter over the top to baste. Remove steaks to a warm plate and tent loosely with foil to rest 5–7 minutes. Reserve pan drippings for the sauce.

  5. 5

    Cook chicken

    For chicken breasts: when oil is shimmering, add chicken and cook 6–8 minutes on the first side until deep golden, flip, add 1 tbs unsalted butter, and cook another 5–7 minutes until internal temperature reaches 74°C (165°F). Spoon butter over chicken while cooking. Remove chicken to a warm plate and tent loosely with foil to rest 5 minutes. Reserve pan drippings for the sauce.

Sauce — au poivre

  1. 6

    Sweat aromatics

    Lower heat to medium. If the pan is dry, add a small splash (about 1 tsp) of olive oil. Add the minced shallot and cook, stirring, 1–2 minutes until softened and translucent. Add the minced garlic and cook 20–30 seconds until fragrant, do not brown.

  2. 7

    Deglaze

    Carefully add the brandy or cognac (30 ml) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the alcohol reduce for about 30–45 seconds. (If you prefer not to use alcohol, skip this step and add stock directly.)

  3. 8

    Add stock & reduce

    Pour in the stock (120 ml). Increase heat slightly and simmer until the liquid has reduced by about half (about 3–5 minutes). This concentrates flavor and incorporates the fond from the pan drippings.

  4. 9

    Finish with cream and mustard

    Reduce heat to medium-low and stir in the heavy cream (120 ml) and Dijon mustard (1 tsp). Simmer gently, stirring, until the sauce thickens slightly to coat the back of a spoon (about 3–4 minutes).

  5. 10

    Mount the sauce & season

    Off the heat, add the cold unsalted butter (1 tbs) and swirl to emulsify into a glossy sauce. Strip the thyme leaves from the sprigs and stir them into the sauce. Taste and adjust seasoning with a small pinch of kosher salt if needed.

Finish & serve

  1. 11

    Slice & plate (steak)

    For steak: after resting, slice against the grain into 1/4–1/2-inch slices. Arrange on warmed plates.

  2. 12

    Slice & plate (chicken)

    For chicken: slice each breast diagonally and arrange on warmed plates.

  3. 13

    Sauce and garnish

    Spoon the warm au poivre sauce over the sliced protein. Sprinkle the chopped fresh parsley (1 tbs) over the top for color and freshness.

  4. 14

    Serve

    Serve immediately with your choice of sides (mashed potatoes, roasted vegetables or a simple salad). The sauce is gluten-free—confirm the stock and mustard are labeled GF if needed.

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