Restaurant-Level Steak au Poivre (Steak with Pepper)

This decadent, homemade Steak au Poivre recipe features juicy steak that’s crusted with fresh ground peppercorn and smothered in a richly flavored peppercorn cream pan sauce. A popular dish of French origin, steak au poivre is often found on classic French bistro menus. You’ll love this restaurant-quality meal that’s full of flair and perfect for a special occasion, date night-in, and everything in between!

I can’t begin to tell you how often this dish is in rotation in my home, y’all. Honestly, it’s quite an obsession of mine. I’d say my lemon herb butter ravioli and crispy honey garlic chicken (weeknight staples) have taken a backseat to my beloved steak au poivre. Real talk, it’s unbelievably good.

Just like you, I love a recipe that I can bring together in under an hour and have it not only be delicious but also full of bougie flair, ha. Listen, in 2026 and beyond…we’re eating good and treating ourselves mmmkay! ✨

Swoon-Worthy Steak au Poivre!

Yes indeed, this classic dish is a true French icon. If you visit just about any brasserie in France, you will likely find steak au poivre on the menu. It’s so simple, straightforward, and quite decadent. This dish celebrates the magic of pepper as it is the focal point of the recipe. Pepper-crusted steaks, a creamy peppercorn-infused pan sauce…whew.

With just minimal prep work and a little stovetop cooking, you’ll have a restaurant-quality meal in under 30 minutes…🙌🏾

Ingredients You’ll Need:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• Steak: I love a good New York strip for this steak au poivre recipe!
• Salt: A home cook’s best friend, duh.
• Black peppercorns: The main star…fresh, whole black peppercorns.
• Oil: Like vegetable oil or any neutral oil for searing the steaks.
• Shallot: This mild, aromatic and slightly sweet allium is so lovely.
• Butter: For sautéing and bringing the sauce together.
• Broth: I use both beef and chicken for a contrast in flavor.
• Brandy/Cognac: Either brandy or cognac can be used here for depth, deglazing, and overall sauce development.
• Dijon mustard: A pop of tang and deep, savory richness.
• Green peppercorns: These are optional for more peppercorn flair!
• & honorary mention– French fries (for a true steak frites moment) or crusty bread to sop up any runaway sauce on your plate.

How To Make This Steak au Poivre Recipe:

(Note: please see the recipe card directly below for the complete written instructions.)

• Prep the steaks & season. Pat the steaks dry with a paper towel. Then place the steaks onto a large platter or vessel. Season the steaks with the salt + crushed peppercorns, coating every surface. Firmly press the peppercorns into the steak, creating a crust to ensure adhesion.
• Cook the steaks. Heat a large cast-iron or stainless steel skillet over medium heat. When hot, add the oil. Once the oil is shimmering, add the steaks to the pan and increase the heat to medium-high. Firmly press on the steaks with a weighted cooking press, and let the steaks cook without moving them until browned, about 4-5 minutes.
• Then flip the steaks and firmly press down on them to sear on the other side. Cook until the meat reaches your desired level of doneness. Then transfer the steaks to a cutting board and tent with foil while you prep the sauce.

Peppercorn Cream Pan Sauce:

• Prep the sauce. Reduce the heat to medium. Then add 2 tablespoons of butter. Add the shallot and sauté until soft and tender, about 2-3 minutes. Then add both broths and brandy/cognac and stir well to combine. Increase the heat to high and bring the mixture to a gentle boil, scraping up any browned bits. Let the sauce simmer until deep golden brown and reduced, about 12-15 minutes. 

• Add the cream and continue cooking until the sauce gets thick enough to coat the back of a spoon, about 5 minutes. Off heat, add the remaining 2 tablespoons of butter, dijon mustard, green peppercorns (if using), and season the sauce with salt to taste. Stir well to fully incorporate.

Serving Your Steak au Poivre:

How to serve/plate. Spoon some sauce onto the bottom of serving plates (or a platter) and top with the seared steaks. Then spoon the remaining sauce over the plated steaks. Serve your steak au poivre STAT! We love serving this recipe alongside French fries to really deliver that French touch (oui oui)…or crusty bread to ensure that ain’t no sauce getting left behind, ha! 😛

Steak Doneness Range:

Sear the steak until the meat reaches your desired level of doneness when checked with an internal meat thermometer…ideal cooking ranges:

• For rare: 115-120 degrees
• For medium rare: 120-125 degrees
• For medium: 130-135 degrees

Can I Use Other Cuts of Beef?

Yes! If a New York strip steak is not your ideal cut, steak au poivre can also be made using filet mignon (medallions of beef tenderloin). While a ribeye cut can be used, this recipe is more ideal for steak cuts that are super tender and flavorful.

Black Whole Peppercorns

To achieve coarsely ground peppercorns, you’ll need a pepper mill, a mortar and pestle, or a spice grinder (I own one like this!).

This Steak au Poivre, well, you can find me making it quite often. It’s just so luxurious and delicious, a staple in my home. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More decadent mains:

• Red Wine Braised Short Ribs
• Miso Mushroom Pasta
• Brown Sugar Glazed Salmon
• Lemon Herb Butter Ravioli
• Creamy Shrimp & Grits
• Pork Tenderloin w/ Cream Sauce

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Recipe by: Quin Liburd- Butter Be Ready

Photography by: Camera Eats First