New York Strip Steak with Peppercorn Sauce Recipe

French · Main course · 30 min total

A classic steakhouse dish featuring a perfectly seared New York strip steak topped with a creamy, peppery sauce. This recipe delivers restaurant-quality results at home.

Ingredients

• 2 New York strip steaks (about 10 oz each), 1 inch thick
• 1 tablespoon black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 tablespoon brandy or cognac (optional)
• 1 teaspoon Dijon mustard

Instructions

1. Remove steaks from refrigerator 30 minutes before cooking. Pat dry with paper towels.
2. Press crushed peppercorns and salt onto both sides of steaks.
3. Heat oil in a heavy skillet over medium-high heat until shimmering. Add steaks and cook 4-5 minutes per side for medium-rare (130°F internal temperature). Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add butter to skillet. Sauté shallot until softened, about 1 minute.
5. Add beef broth and brandy (if using), scraping up browned bits. Simmer until reduced by half, about 2 minutes.
6. Stir in heavy cream and mustard. Simmer until slightly thickened, about 2 minutes. Season with salt to taste.
7. Return steaks to skillet, turning to coat with sauce. Serve immediately with sauce spooned over.

Tips

• For less heat, use fewer peppercorns or a mix of black and green peppercorns.
• Let steaks rest before slicing to keep juices in.
• Sauce can be made ahead and reheated gently.

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