Make steak au poivre at home and enjoy a pan-seared peppercorn steak finished with a rich, creamy cognac sauce. It may sound fancy, but this recipe comes together quickly and rivals many restaurant versions.
If you want to elevate a simple steak dinner, try this peppercorn-crusted ribeye with cognac cream sauce. Juicy steaks get a crisp pepper crust and are topped with a luscious cream sauce for a truly satisfying meal.
Deglazing the pan with cognac brings a subtle sweetness and depth to the sauce. Most of the alcohol cooks off while leaving behind nuanced flavor that combines beautifully with heavy cream and other seasonings to create an irresistible sauce.
This is an ideal dish for date night or any time you want a steak with rich, creamy flavor. Serve it alongside a classic Caesar salad, roasted potatoes, or your favorite vegetable side.
What is Steak Au Poivre?
Steak au poivre is a classic French dish featuring steaks crusted in crushed peppercorns and finished with a creamy pan sauce. The technique is straightforward, but the flavors—peppery, savory, and creamy—combine to create an impressive yet effortless dish.
With a few simple steps you can make an elegant, restaurant-quality steak at home. Follow the recipe and you’ll get consistent, delicious results.
Why This Recipe Works
- Common ingredients: Most items are easy to find at your grocery store; you only need a splash of cognac for the sauce.
- Quick and easy: Everything cooks in one pan in under 30 minutes—two components only: seared steak and cream sauce.
- Impressive presentation: It looks like a fine-dining dish but uses pantry-friendly ingredients to achieve complex flavor.
- Balanced flavor: The sauce balances creaminess, heat from peppercorns, and rich umami for a complete taste experience.
Ingredients You Need
Note: The full ingredient list with amounts is shown in the recipe card below.
- Steak: Boneless ribeye works well; you can also use New York strip, sirloin, or filet mignon.
- Heavy cream: Provides the rich, silky body for the sauce.
- Shallot: Adds a mild onion flavor and depth when sautéed.
- Garlic: Use freshly minced garlic for best flavor.
- Butter: Unsalted butter enriches the sauce and cooks the aromatics.
- Oil: Use a neutral oil (vegetable, canola, grapeseed, or sunflower) to sear the steaks at high heat.
- Cognac: A small splash to deglaze the pan; if unavailable, increase the beef broth slightly.
- Beef broth: Adds savory depth to the sauce.
- Worcestershire sauce: Gives rich umami character; if you must substitute, try a small amount of balsamic vinegar, though the flavor will differ.
- Dijon mustard: Adds tang and helps emulsify the sauce.
- Black peppercorns: Coarsely crushed black peppercorns form the crust; green peppercorns are an optional milder alternative.
- Chives: Optional garnish that adds a fresh mild onion note.
How to Make Steak Au Poivre
Step 1: Prep and season the steak. Remove steaks from the refrigerator and let them sit at room temperature for at least 30 minutes so they cook evenly. Pat dry, then season with salt and press half of the crushed peppercorns into both sides so they adhere.
Tip: To crush peppercorns, place them in a sealed plastic bag on a cutting board and pound with a meat mallet or heavy pan until coarsely crushed.
Step 2: Sear the steak. Heat the oil in a skillet over medium-high heat until shimmering. Sear the steaks 3–4 minutes per side, or until an instant-read thermometer registers about 135–140°F for medium. Remove steaks from the pan and let them rest.
Tip: Use a heavy skillet—cast iron or stainless steel—for a consistent, well-browned crust.
Step 3: Make the sauce. Reduce heat to medium-low. In the same pan, add butter, minced garlic, and minced shallot; sauté 1–2 minutes until fragrant. Add the cognac and scrape up browned bits from the pan, letting it reduce briefly. Stir in beef broth, heavy cream, and Dijon mustard, then simmer until the sauce reduces and thickens slightly. Add Worcestershire sauce and the remaining crushed peppercorns, simmering 2–3 more minutes until the sauce coats the back of a spoon.
Step 4: Serve. Spoon the sauce over the rested steaks and finish with chopped chives if desired.
Expert Tips
- Choose the right cut: Boneless ribeye is ideal for marbling and flavor. Use steaks at least 1¼ inches thick for best results and trim any excess fat.
- Bring steaks to room temperature: Allow 30 minutes on the counter before cooking so they cook evenly.
- Check doneness: Use a meat thermometer for reliable results: Rare 120°F, Medium-rare 130°F, Medium 140°F, Medium-well 150°F, Well-done 160°F+.
Storage and Reheating
Steak au poivre is best served immediately. Leftovers can be refrigerated in a sealed container for up to 3 days. Reheat gently on the stovetop over low heat until warmed through to preserve texture and sauce consistency.
More Steak Recipes
Steak is a quick and satisfying dinner option. Try other preparations to vary flavors and techniques.
- Pan Seared Ribeye Steak — a classic seared ribeye cooked simply for maximum beef flavor.
- Garlic Butter Steak and Potatoes — combines garlic-buttered potatoes with juicy steak for a complete meal.
- Easy Grilled Skirt Steak — grilled with a citrus marinade and great served with chimichurri or fresh herbs.
Steak Au Poivre
Ingredients
- 2 boneless ribeye steaks (1 to 1½ inches thick)
- 3 teaspoons salt
- 2 tablespoons crushed black peppercorns, divided (not ground)
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter
- 1 small shallot, minced
- 2 garlic cloves, minced
- 2 tablespoons cognac
- ½ cup beef broth
- ⅓ cup heavy cream
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- Chopped chives (optional)
Instructions
- Season steaks: Pat steaks dry and season with 2 teaspoons salt and half the crushed peppercorns, pressing to adhere.
- Sear: Heat oil in a skillet over medium-high heat. Sear steaks 3–4 minutes per side, until an instant-read thermometer reads 135–140°F for medium. Remove and let rest.
- Make the sauce: Reduce heat to medium-low. In the same pan, add butter, garlic, and shallot; sauté 1–2 minutes until fragrant. Add cognac, scraping up browned bits, and let it reduce briefly.
- Add beef broth, heavy cream, and Dijon mustard. Simmer until slightly thickened, then stir in Worcestershire sauce and the remaining crushed peppercorns. Simmer 2–3 minutes more.
- Serve: Spoon sauce over steaks and garnish with chopped chives.