Steak au Poivre

This steak recipe will make you a culinary rock star. Here are my favorite quotes regarding the recipe: “I was thinking about becoming a vegetarian until I tried this steak.” “It is truely the best thing I have ever eaten.” “I dream about this steak.” It is so good, that we decided to ditch the turkey this thanksgiving and have steak instead. Don’t be dissuaded by the fancy French name, it is very easy to make.

Steak au Poivre

Course Main
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 New York strip steaks
  • 1 tsp coarse sea salt
  • 1 tbsp organic black peppercorns
  • 1 tbsp white peppercorns
  • 1/4 cup onion or shallot finely diced
  • 2 tbsp unsalted butter
  • 4 tbsp Jack Daniels
  • 6 tbsp heavy cream
  • dash black truffle sea salt


  1. Preheat oven to 200°F.
  2. Crush peppercorns (place in bag and crack with hammer).
  3. Press salt and pepper into both sides of both steaks and let sit for 10 minutes.
  4. Pan sear steaks on medium heat for 3 minutes per side.
  5. Transfer steaks to oven.
  6. Saute onions in butter over medium-low heat for 5 minutes. (I also like to add some mushrooms, but as John does not favor them, we usually go fungi less.)
  7. Add Jack Daniels and simmer for 3 minutes
  8. Add heavy cream and simmer for 3 more minutes.
  9. Season with black truffle salt to taste (a little bit goes a long way).

1 thought on “Steak au Poivre

Comments are closed.