This Gordon Ramsay Steak Au Poivre Recipe is a classic and rich recipe, which is made with a bold peppercorn crust and a decadent cognac cream sauce. It’s the perfect French bistro-style dinner, ready in about 35 minutes.
Jump to RecipeGordon Ramsay Steak Au Poivre Recipe Ingredients
- 2 (340g each) New York strip steaks, about 1.5 inches thick
- Kosher salt
- 1 tbsp whole black peppercorns
- 2 tbsp vegetable oil
- 4 garlic cloves (2 smashed, 2 thinly sliced)
- 3 sprigs thyme
- 3 tbsp unsalted butter, divided
- 1 large shallot, finely chopped
- 80ml cognac, dry sherry, or brandy
- 120ml heavy cream
- Flaky sea salt, for finishing
How To Make Gordon Ramsay Steak Au Poivre
- Prep the Steaks: Pat the steaks completely dry with paper towels. Season generously on all sides with kosher salt. Let the steaks rest at room temperature for 15–30 minutes.
- Create the Peppercorn Crust: Coarsely crush the whole black peppercorns using a mortar and pestle or the bottom of a heavy pan. Press the crushed pepper firmly onto both sides of the steaks.
- Sear the Steaks: Heat the vegetable oil in a large, heavy skillet over high heat until it begins to smoke. Carefully place the steaks in the pan and sear for 3 minutes per side for a perfect medium-rare.
- Baste with Butter: Reduce the heat to medium-low. Add 1 tablespoon of butter, the smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and use a spoon to continuously baste the steaks with the foaming butter for 2 minutes.
- Rest the Steaks: Remove the steaks from the pan and let them rest on a cutting board or wire rack for at least 10 minutes.
- Start the Pan Sauce: In the same pan, melt the remaining 2 tablespoons of butter. Add the finely chopped shallot, sliced garlic, and any leftover crushed peppercorns. Sauté for 5 minutes until softened.
- Deglaze and Finish: Carefully remove the pan from the heat and pour in the cognac. Return to the heat and let it bubble, scraping up any browned bits, until it reduces to a syrupy consistency. Stir in the heavy cream and simmer for 1 minute until the sauce thickens slightly. Season with salt to taste.
- Serve: Slice the rested steak against the grain. Pour any juices from the cutting board into the sauce. Spoon the warm pan sauce over the sliced steak, finish with a sprinkle of flaky sea salt, and serve immediately.
Recipe Tips
- How do I get a perfect, even crust? Before searing, press down firmly on the raw steaks to ensure they are flat. A flat steak makes better contact with the hot pan, resulting in a more even and consistent crust.
- How do I cook the steak to the perfect temperature? Don’t guess. The most reliable way to cook a perfect steak is to use a digital meat thermometer. For medium-rare, pull the steak from the pan when it reaches 120°F (49°C). For medium, pull it at 130°F (54°C). The temperature will continue to rise as it rests.
- How do I make the sauce extra glossy? For a classic French finish, you can add an extra knob of cold butter to the sauce at the very end, off the heat. Swirl the pan until the butter melts; this process, called “monter au beurre,” adds a beautiful, velvety gloss.
- Why rest the steak? Resting is non-negotiable. It allows the muscle fibers to relax and the juices to redistribute throughout the meat. Slicing into a steak too early will cause all the delicious juices to run out onto the cutting board, resulting in a dry steak.
What To Serve With Steak Au Poivre
This rich and peppery steak with its creamy sauce is a bistro classic that pairs perfectly with simple, elegant sides.
- French Fries or Pommes Frites
- Creamy Mashed Potatoes or Potato Gratin
- Simple Steamed Asparagus or Green Beans
- A glass of full-bodied red wine, like a Cabernet Sauvignon or Bordeaux
How To Store Steak Au Poivre
- Refrigerate: Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 2 days.
- Reheat: Reheat the steak gently in a moderately hot skillet with a little butter. Warm the sauce separately on the stovetop over low heat, adding a splash of cream if it’s too thick.
Steak Au Poivre Nutrition Facts
- Calories: 400 kcal
- Protein: 45g
- Carbohydrates: 5g
- Fat: 20g
- Saturated Fat: 10g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
What’s the best cut of steak for Steak Au Poivre?
New York strip is a great choice, as are other tender cuts like filet mignon, ribeye, or sirloin. The key is to choose a steak that is at least 1.5 inches thick to allow for a good crust without overcooking the inside.
Can I make this without alcohol?
Yes. To make a non-alcoholic version, you can substitute the cognac with an equal amount of beef broth. You will lose the characteristic flavor of the brandy, but it will still be a delicious pan sauce.
Are the whole peppercorns necessary?
Yes, the coarse, pungent bite of freshly cracked peppercorns is the signature flavor of this dish. Do not substitute with pre-ground black pepper, as it will burn and become bitter.
Try More Recipes:
- Gordon Ramsay Cast Iron Steak Recipe
- Gordon Ramsay Air Fryer Steak Recipe
- Gordon Ramsay Steak Diane Recipe
Gordon Ramsay Steak Au Poivre Recipe
Course: DinnerCuisine: FrenchDifficulty: Pan-Searing2
servings15
minutes20
minutes400
kcalClassic French bistro meets weeknight power move. This steak au poivre hits hard with a peppercorn crust, rich cognac cream sauce, and that signature Ramsay pan-baste finish.
Ingredients
2 (340g) New York strip steaks
1 tbsp whole black peppercorns, coarsely crushed
2 tbsp vegetable oil
4 garlic cloves (2 smashed, 2 sliced)
3 sprigs thyme
3 tbsp unsalted butter, divided
1 large shallot, chopped
80ml cognac or brandy
120ml heavy cream
Kosher salt & flaky sea salt
Directions
- Pat steaks dry, season with kosher salt, and press crushed peppercorns onto both sides. Let rest for 15-30 minutes.
- Sear steaks in hot oil for 3 minutes per side.
- Lower heat, add 1 tbsp butter, smashed garlic, and thyme. Baste the steaks for 2 minutes.
- Remove steaks to rest for 10 minutes.
- In the same pan, sauté shallot and sliced garlic in the remaining 2 tbsp butter.
- Carefully add cognac off the heat, then return to the stove and reduce until syrupy. Stir in cream and simmer for 1 minute.
- Slice the rested steak, add any juices to the sauce, and spoon the sauce over the steak to serve. Finish with flaky salt.
Notes
- Use a digital thermometer for perfect steak doneness (120°F for medium-rare).
- Resting the steak after cooking is a crucial step for a juicy result.
- For the best sauce, use freshly shredded cheese and deglaze the pan to incorporate all the flavorful browned bits.
- Finish the sauce with a knob of cold butter off the heat for an extra glossy, professional finish.
