Strip Steak with Pepper Cream Sauce

Recipe courtesy Alton Brown 2004

Show: Good EatsEpisode: Hittin' the Sauce

Rated: 5 stars out of 5Rate itRead users' reviews (38)

RECIPE
COMMENTS & REVIEWS(38)

Cook Time:
18 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 12 min
Inactive Prep: --
Cook: 18 min
Total:: 30 min

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Ingredients

4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed

Directions

Preheat oven to 200 degrees F.

Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.

Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.

Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

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Comments & Reviews

recipe Strip Steak with Pepper Cream Sauce
Susan Tokyo, LA 10-06-2009
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A few changes...
Rated: 4 stars out of 5

I would use non-sodium beef broth, and 1 tbs less cognac. The cognac flavor was a bit strong, and overall the sauce was a... bit salty even though I used unsalted butter, and did not salt my meat to start. I usually love salt, but felt it was a bit overpowering to the balance here. Otherwise, great recipe as a backbone. I agree that you have to use green peppercorns -- definitely not capers and not black or red peppercorns. I added a touch of flour to the sauce to thicken, as my 35% cream did not thicken enough.Read more
recipe Strip Steak with Pepper Cream Sauce
Laura Pella, IA 08-30-2009
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Perfect!
Rated: 5 stars out of 5

After returning from a trip to France, my husband and I tried countless recipes in an attempt to recreate the perfect steak... au poivre like one that was served in what a little restaurant in Cambremer, France, which might just be the best restaurant ever. It was the green peppercorns that made all the difference, I think. While it did take us some searching to find the peppercorns, it was well worth it. This is now our go to recipe for when we have guests. Thanks, Alton!Read more
recipe Strip Steak with Pepper Cream Sauce
Stephen Lake Charles, LA 04-07-2009
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Good Stuff
Rated: 5 stars out of 5

Very simple and very good. The ingredients are expensive though(cognac, green peppercorns). Sauce is very rich and flavorful,... looks like swedish meatball sauce when done.Read more
recipe Strip Steak with Pepper Cream Sauce
Pam Kendall Park, NJ 03-26-2009
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amazing
Rated: 5 stars out of 5

came out perfect. couldn't find green peppercorns in brine, so I substituted capers. So delicious.
recipe Strip Steak with Pepper Cream Sauce
LINDA APOAE, NY 01-29-2009
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Easy, Quick and delicious
Rated: 5 stars out of 5

This was delicious. If you're going to make this, try to be sure you have the critical ingredients. Cognac is expensive but... unmatched for this. Substitutions can be made sometimes, but capers are not a good substitute for green peppercorns in brine. Though it may be very good, it's not this recipe. As someone pointed out in an earlier review, don't let the sauce get too thick - it can sneak up on you. Anyway, this cream sauce would be good on any beef, buffalo, etc. and maybe even shoe leather. My husband loved it! Read more
recipe Strip Steak with Pepper Cream Sauce
Jordan Rapid City, SD 07-04-2008
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easy and delightful
Rated: 5 stars out of 5

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)Read more