Steak au Poivre
Adapted from Daniel Gritzer on December 25, 2025
Prep:
35 minutes
Cook:
35 minutes
Total:
1 hour, 15 minutes
Inactive:
5 minutes
Ingredients
Serves/makes 4
Instructions
1.
Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.
2.
Meanwhile, crack peppercorns into rough halves and quarters. You can use a pepper mill set to its coarsest setting; a mortar and pestle; or a large mallet or meat pounder, wrapping the peppercorns in a clean kitchen towel first to contain them.
3.
Preheat oven to 375°F (190°C). Spread cracked peppercorns on a plate or in another shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer. Set each steak aside, peppercorn side up. Reserve any remaining cracked peppercorns.
4.
In a large stainless steel or cast iron skillet, heat oil over medium-high heat until shimmering. Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes. Carefully turn steaks, trying not to break the peppercorn crust. Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side. Remove from heat.
5.
Transfer steaks to a rimmed baking sheet. Using an instant-read thermometer, check the internal temperature of the steaks; if they've reached 125°F (52°C), they're ready to be served medium-rare. If they haven't reached their final doneness temperature, transfer to the oven and continue cooking until the correct internal temperature is reached. Allow steaks to rest for 5 minutes once the final doneness temperature is reached.
6.
Pour off all but 1 tablespoon of fat from the skillet and discard garlic and thyme. Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes. Add brandy or cognac (to prevent flare-up, turn off the burner when adding alcohol, then reignite). Cook until raw alcohol smell has burned off and brandy has almost completely evaporated.
7.
Add chicken stock and bring to a simmer, stirring and scraping up any browned bits. Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon. Whisk in mustard. Season with salt.
8.
Arrange steaks on plates and pour sauce on top. Serve with French fries, mashed potatoes, or other sides of your liking.
