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Strip Steak with Pepper Cream Sauce
Recipe courtesy Alton Brown 2004 Show: Good Eats Episode: Hittin' the Sauce Overall User Rating: 
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easy and delightful
07/04/2008 at 12:56am
User: Jordan from Rapid City, SD User Rating:
I decided to skip the strip steak and use petite sirloin (starving college student = cheapskate) mine turned sauce turned out a bit to salty because i used plain ol' salted butter but i also substituted vermouth for the cognac and it turned out fine (again im under 21 i used what my parents had)
AWESOME!
03/02/2008 at 10:46am
User: Lauri from Eagan, MN User Rating:
This recipe is delicious. I never take the time to write reviews but this deserves a moment. The first time that my husband made this for me he used deer steaks. I told him not to be offended because I don't like venison. This recipe was so yummy - I would pay top dollar for it at a restaurant - even using deer meat. I've had it using beef filet mignon as well and same - totally delicious!
One Great Steak
01/25/2008 at 10:45pm
User: Andrew from Chattanooga, TN User Rating:
I just finished eating this dish with my girlfriend and both of us loved it. The sauce that goes on it was excellent. While we didn't use green peppercorns, we did use capers as a substitute and they worked very well. We seared the steaks for close to 5 minutes and they were perfect for us (pink throughout). I would definitely recommend this recipe.
Outstanding!
09/15/2007 at 07:04pm
User: Phil from Marysville, OH User Rating:
The sauce is to die for! I watched Alton use a similar recipe for the sauce in an episode with filet midnon but I think he omitted the stock in that one. Regardless I add the stock and use it anytime I pan cook steak. I haven't been able to find the green peppercorns with brine but use capers instead. Still Yummy!!!!!! Thomas Dolby.. I mean, Alton Brown has done it again!
simple and delicious
07/24/2007 at 10:25pm
User: Anonymous User Rating:
This was very good... the sauce went very well with the steak and over the smashed potatoes i made as a side
Righteous
07/14/2007 at 10:00pm
User: Scott from Ofallon, MO User Rating:
Absolutely wonderful for my first reduction sauce. I love steak au poivre and this was just great!
Easy and makes you look brilliant
07/01/2007 at 05:00pm
User: ANTHONY from Roswell, GA User Rating:
Quick and easy to do. Will impress any beef lovers in your friend set.
The Alton Brown Rue
04/08/2007 at 07:18am
User: Holly from Louisville, KY User Rating:
HA! What a great recipe. The steaks can actually be cooked any way you prefer. I didn't think there was anything special about that part of the recipe. But the sauce was super. One review indicated that the cognac makes the sauce. That review is correct. The cognac is necessary, otherwise it's just a brown sauce with pepper. This is definitely a "do again" dish.
Yum!
03/28/2007 at 10:27am
User: Bryan from Norfolk, VA User Rating:
I'm right there with one or two of the other reviewers who said they had never done a reduction sauce. This was also my first time cooking with any alcohol except wine. I rarely drink, so I'm very unfamiliar with liquors. I bought the smallest single use bottle of cognac the store had, in case I didn't like the flavor, and so a larger bottle wouldn't go to waste. We didn't have the green peppercorns in brine or the heavy cream, but we did have a pepper mill and some half&half. Oh yeah, and a can of mushrooms. Brought the broth/stock to a boil, added the coarse ground pepper and 'shrooms, cognac and half&half and let it return to temp, stirring constantly with the whisk. I was amazed how quickly the sauce went from a runny cream to almost too thick. I'll have to take it off the heat while it's still a little runny next time so the carryover heat can continue thickening without overdoing it. However, the flavor of the sauce was amazing. I looked like a star chef to my wife! Thanks to Alton and the Good Eats gang! This one's a hit!
Thicken as you like
02/16/2007 at 02:34pm
User: Tom from Rockton, IL User Rating:
As in all sauces, watch the tickness. You can always add heat but it is tough to thin a sauce without substantially altering the taste. Also, the key to great steaks is a quick, non-aggeiated sear (leave the steaks alone) followed by oven baking. 145 degrees will do it. This will guarentee a juicy steak every time.
Good Eats!
02/03/2007 at 07:40pm
User: Shawn from El Paso, TX User Rating:
This recipe is very very good. It is easy to do and you wil look like a top notch Chef! The sauce, rather than overwhelm and destroy the flavor of the steaks actually enhances and compliments them.
Very very good
01/13/2007 at 01:51pm
User: Anonymous User Rating:
I made this recipe right from the begining like Alton told me on tv, I bought my Hunk-o-meat from costco and cut it up just like he showed me. My husband even picked me up the 18/10 pan like I was told to use. This turned out PERFECT! We will never go out to a steak house again! The Peppers almost killed my kids(not really, but almost) the steak melted in our mouths. I have also made it using commercial "montreal steak spice" and that was also wonderful!
Yummy steak sauce
11/30/2006 at 06:02pm
User: heather from lunenburg, MA User Rating:
We love this recipe!!!
Excellent Meal
11/05/2006 at 11:14am
User: Jonathan from Dallas, TX User Rating:
Very Easy to follow and deliscious
Best Sauce Ever!
07/09/2006 at 12:33pm
User: Michael from Louisville, TN User Rating:
Not only is the presentation of cooking this meal impressive to your guests, but the cognac adds a sweet flavor to the sauce that had all my guests raving. Thanks Alton!
Peper Steak with cream sauce
04/16/2006 at 11:15am
User: DOUG from sugar land, TX User Rating:
As always you made a great dish. We love spicy and hot foods this is a easy and quick recipe. Very good Thanks Doug
perfect
03/22/2006 at 01:49pm
User: william from las vegas, NV User Rating:
this was just the recipe i was looking for, very flavorful. i served with goat cheese mashed potatoes and lemon garlic asparagus. the sauce was great all over, though i was forced to substitute brandy.
Kitchen Revision
03/01/2006 at 06:16pm
User: steve from Kentwood, MI User Rating:
I made this with minute steaks! Excellent entre' with rice. Gravy on EVERYTHING! Calories . . . who cares!
one of the best steaks I've ever had
03/01/2006 at 12:02am
User: Anonymous User Rating:
These steaks are absolutely wonderful! The prep time was actually very short and the sauce was to die for. The only problem was if you dont cook all of the cognac out then it tastes a little too overpowering. I'm not much of a pepper fan but this one was good. Thank you very much for the recipe
Fabulous
12/24/2005 at 06:14pm
User: Anonymous User Rating:
.
Very Gourmet.
12/06/2005 at 07:12pm
User: WILLIAM from Palm City, FL User Rating:
This recipe is a real knockout. The first time I made it, the cognac was a little over powering. The second time, I cooked out the cognac a little more. The third time I just backed off of the cognac by about half. This recipe is at the top of my list. Very good.
WOW
09/26/2005 at 04:57pm
User: The Harris' from Daytona Beach, FL User Rating:
This sauce is a knock-out!! It is SO good! Don't leave out the cognac, I think it makes the sauce. I will be trying this one on pork tenderloin as well!
funny color...
06/01/2005 at 05:30pm
User: Anonymous User Rating:
...but it tased so good! very easy & fast to make.
Fantastic!!
05/05/2005 at 07:34pm
User: Anonymous User Rating:
Fantastic!!
Delicious
04/04/2005 at 01:34pm
User: JENNIFER from Owings Mills, MD User Rating:
Easy and good. Can't ask for more.
it was...
03/22/2005 at 10:28am
User: Anonymous User Rating:
awesome
Really Good Stuff
03/12/2005 at 11:24am
User: RICHARD from Beaumont, TX User Rating:
The pepper was a little much for me; but all in all it was really really good.
Terrific!
03/06/2005 at 10:35pm
User: FRED from Fuquay-Varina, NC User Rating:
Loved it. I've been looking for sure-fire recipe for steak au poivre, and this is a great one. Of course, it may not be steak au poivre in the strictest since, but who wants to set their food on fire anyway?
Easy and tasty!
01/21/2005 at 10:38am
User: ANDREW from Florissant, MO User Rating:
I may be giving this a higher rating because it was one of the first "real" things I've made (It's the first time I've ever reduced anything, I'll tell you that!) However, it is really good and I think the taste of the steak definately rates up there with some of the better steaks I've had. Go ahead, give it a try!
This recipe rocks
01/18/2005 at 08:35pm
User: Anonymous User Rating:
The best pepper steak recipe ever. This can be made lighter by using half and half, just cook gently.
Delicious & Easy
01/15/2005 at 08:31pm
User: Anonymous User Rating:
This was a delicious, elegant meal and very simple to make. My husband & I were able to enjoy this fancy adult meal, and our kids enjoyed it too! Had we gone to a restaurant and ordered the same dish, it would have easily been 4-5 times the price per person. Thanks Alton!!
GREAT RECIPE
10/12/2004 at 09:58am
User: Anonymous User Rating:
GREAT RECIPE
The best steak au poivre!
06/19/2004 at 02:31pm
User: JOHN from Northborough, MA User Rating:
Alton is a genius. I have tried lots of steak au poivre recipes and this one is the best. I used Delmonicos instead of NY Strips. To me they are more flavorful and more tender than strip steaks. The sauce is plenty for four steaks. Delicious!