Hamdi Saidani This Gordon Ramsay Steak Au Poivre is a classic French bistro recipe that delivers a true “weeknight power move.” It’s a rich, decadent, and surprisingly fast dish. The method focuses on creating a shatteringly crisp peppercorn crust on a juicy New York strip, then building a luxurious, creamy cognac pan sauce right in the same skillet. This is the ultimate guide to a restaurant-quality steak dinner at home, ready in under 30 minutes.
Gordon Ramsay Steak Au Poivre Ingredients
For the Steak & Crust:
- 2 New York strip steaks, 1½-inch thick (≈ 680 g total)
- 1 Tbsp whole black peppercorns, coarsely cracked
- Kosher salt
- 2 Tbsp neutral oil (canola or grapeseed)
For the Basting Aromatics:
- 1 Tbsp butter
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
For the Pan Sauce:
- 2 Tbsp butter
- 1 large shallot, finely chopped
- 2 garlic cloves, sliced
- 80 ml / ⅓ cup cognac (or brandy)
- 120 ml / ½ cup heavy cream
- Flaky sea salt, to finish
How To Make Gordon Ramsay Steak Au Poivre
- Prep and Season the Steaks: At least 30 minutes before cooking, pat the steaks completely dry with paper towels and season them generously on all sides with kosher salt. Just before cooking, press the coarsely cracked peppercorns firmly onto all surfaces of the steaks.
- Sear the Steak: Heat a large cast-iron or stainless-steel skillet over high heat until it is smoking hot. Add the oil. Carefully lay the steaks in the hot pan and sear for about 3 minutes without moving them to build a deep crust.
- Flip and Baste: Flip the steaks and sear for another 2 minutes. Using tongs, stand each steak on its fatty edge for 30-60 seconds to render the fat. Reduce the heat to medium, add the 1 tablespoon of butter, the smashed garlic, and thyme. As the butter foams, tilt the pan and continuously baste the aromatic butter over the steaks for 1-2 minutes, until they reach an internal temperature of 120-125°F for medium-rare.
- Rest the Steaks: Transfer the steaks to a warm plate or cutting board, pour the basting butter over them, and let them rest for at least 10 minutes.
- Make the Pan Sauce: In the same pan, melt the remaining 2 tablespoons of butter over medium heat. Add the shallot, sliced garlic, and a pinch of pepper; cook for 3 minutes until soft.
- Deglaze and Finish: Carefully remove the pan from the heat and pour in the cognac. Return the pan to the heat and let it bubble and reduce for 1-2 minutes, scraping up all the flavorful browned bits (the fond) from the bottom. Whisk in the heavy cream and let the sauce simmer for another 1-2 minutes until it has thickened slightly and coats the back of a spoon. Season to taste with salt.
- Serve: Slice the rested steaks against the grain. Add any accumulated resting juices from the board into your sauce, give it a final stir, and spoon the sauce over the sliced steak. Finish with a sprinkle of flaky sea salt.
Recipe Tips
- How to get a perfect peppercorn crust? The most important secret is a coarsely cracked peppercorn, not a fine powder. Cracking whole peppercorns with the bottom of a heavy pan or in a mortar and pestle releases their fragrant oils without making the crust bitter. Pressing them firmly onto a very dry steak surface is key.
- Why do I have to rest the meat? Resting the cooked steak for a full 10 minutes is not optional! It allows the juices, which have been pushed to the center during cooking, to relax and redistribute throughout the meat. This is the key to a tender and juicy, not dry, steak.
- How do I know when my steak is done? The only foolproof way to guarantee a perfect temperature is to use a meat thermometer. Don’t guess! Remember that the temperature will continue to rise by about 5°F as the steak rests.
- Why use a cast-iron pan? A cast-iron or stainless-steel skillet is essential for this dish. These pans get incredibly hot and retain that heat, which is necessary for achieving a hard, even sear and for creating the flavorful fond that is the base of your pan sauce.
What To Serve With Steak Au Poivre
This is a classic, rich French bistro dish. It is perfectly served with:
- Crispy, thin French fries (frites) or creamy mashed potatoes to soak up the sauce.
- A simple side of steamed asparagus or sautéed spinach.
- A bold red wine, like a Cabernet Sauvignon or a Bordeaux.
How To Store Leftover Steak Au Poivre
- Refrigerate: Store leftover sliced steak and the sauce in separate airtight containers in the refrigerator for up to 2 days.
- Reheat: Reheat the steak very gently in a skillet over low heat with the sauce to prevent it from overcooking.
Steak Au Poivre Nutrition Facts
- Serving: 1 steak with sauce
- Calories: 850 kcal
- Carbohydrates: 12g
- Protein: 48g
- Fat: 65g
- Saturated Fat: 35g
- Sodium: 1250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this dish very spicy?
u0022Au Poivreu0022 means u0022with pepper,u0022 so it has a definite peppery kick, but it’s an aromatic spice, not a chili heat. The cream in the sauce does a wonderful job of mellowing and balancing the punch of the peppercorns.
Can I make this non-alcoholic?
Yes. To make the sauce without cognac or brandy, you can simply deglaze the pan with about ½ cup of high-quality beef stock and a splash of Worcestershire sauce or balsamic vinegar to add some complexity.
Can I flambé the cognac?
Yes. For a more dramatic and classic preparation, you can carefully ignite the cognac after you add it to the pan. Let the flames burn out completely before you add the cream. Always be extremely careful, and never pour alcohol directly from the bottle into a hot pan.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Steak Diane Recipe
- Gordon Ramsay Cast Iron Steak Recipe
- Gordon Ramsay Steak Marinade Recipe
Gordon Ramsay Steak Au Poivre Recipe
Description
A classic French bistro dish featuring a tender New York strip steak with a bold, crispy peppercorn crust, finished with a rich and creamy cognac pan sauce.
Ingredients
Instructions
- Pat steaks completely dry, season with salt, and press the cracked peppercorns firmly onto all surfaces.
- Sear the steaks in a screaming hot, oiled cast-iron pan for about 5 minutes total, flipping frequently, until a deep crust forms. Render the fat cap.
- Lower the heat, add the butter, garlic, and thyme, and baste the steaks with the foaming butter for 1-2 minutes until they reach 125°F for medium-rare.
- Remove the steaks to a board and let them rest for 10 minutes.
- In the same pan, make the sauce: sauté the shallots and garlic in butter, then carefully deglaze with cognac and reduce.
- Whisk in the heavy cream and simmer until the sauce has thickened.
- Slice the rested steak, add any resting juices to the sauce, and spoon the sauce over the top to serve.
Notes
- u003cliu003eu003cstrongu003eDry Steak, Hot Pan:u003c/strongu003e The most important tip for a perfect crust is a completely dry steak surface and a screaming hot cast-iron pan.u003c/liu003eu003cliu003eu003cstrongu003eRest the Steak:u003c/strongu003e Do not slice the steak for at least 10 minutes after it comes off the heat. This non-negotiable step is the secret to a juicy steak.u003c/liu003eu003cliu003eu003cstrongu003eUse a Thermometer:u003c/strongu003e Don’t guess your steak’s doneness. A meat thermometer is the only way to guarantee a perfect temperature every single time.u003c/liu003eu003cliu003eu003cstrongu003eUse the Pan Fond:u003c/strongu003e Do not clean the pan before making the sauce. All those browned bits stuck to the bottom are pure flavor and are essential for a rich, restaurant-quality sauce.u003c/liu003e
