Steak au Poivre (Classic French Peppercorn Steak)

Steak au Poivre might sound like something you’d only order at a charming French bistro, but this iconic dish is surprisingly simple to make at home—and unbelievably rewarding. Perfectly seared ribeye, a glossy peppercorn-cognac sauce, and just 30 minutes of cook time make it an ideal choice for everything from a casual family dinner to a romantic date night.

This recipe is all about balance: rich steak, creamy sauce, and the bold bite of crushed peppercorns. Whether you're celebrating a holiday, impressing guests, or elevating your weeknight meal, this dish brings restaurant-quality flavor to your own kitchen—no reservations required.

What You’ll Need

Ingredients

For the Steak

• 2 ribeye steaks (1 inch thick)
• Kosher salt & ground black pepper
• 1 tablespoon butter, more as needed (or plant-based alternative)

For the Poivre Sauce

• 2–3 tablespoons beef broth
• 2–3 tablespoons shallots, minced
• 1/3 cup cognac or brandy
• 1 cup heavy cream (or unsweetened, unflavored dairy-free alternative)
• 1 tablespoon butter (or plant-based alternative)
• 1 tablespoon whole peppercorns
• 1 teaspoon Dijon mustard
• Scant amount of lemon zest, grated
• Kosher salt, to taste
• Optional garnish: chopped fresh parsley

Directions

Step 1 — Prep the Steak

Place the ribeye steaks on a plate or cutting board. Season generously on both sides—and along the edges—with kosher salt and freshly ground black pepper. Let the steaks sit while you heat the pan.

Step 2 — Sear the Steak

Heat your Sunhouse Stainless Steel Frying Pan over medium-high. Add 1 tablespoon butter and let it melt.

Sear the steaks for 2 minutes per side, then hold each steak upright with tongs to sear any fat along the edges for about 1 minute.

Turn the heat to medium-low. Baste by spooning the melted butter over the steaks, flipping every 1–2 minutes until the internal temperature reaches 128°F (for medium-rare).

Step 3 — Let the Steak Rest

Transfer the steaks to a plate. As they rest, the temperature will rise to 130–135°F, reaching a perfect medium-rare while the juices redistribute.

Step 4 — Make the Poivre Sauce

Place the skillet back over medium heat. Add 2–3 tablespoons beef broth to deglaze, scraping up the flavorful browned bits.

Add the minced shallots and sauté briefly until softened.

Remove the pan from heat momentarily to add the cognac or brandy, then return it to the heat and let it reduce for 2–3 minutes.

Add the heavy cream, butter, whole peppercorns, Dijon mustard, and lemon zest, whisking until combined. Let simmer for 5–7 minutes, reducing until the sauce is thick enough to coat a spoon.

Pour in any juices collected from the resting steaks for extra flavor.

Step 5 — Serve

Slice the steaks against the grain into strips. Return them to the skillet to coat with the sauce, or plate the steak and spoon the luscious peppercorn sauce over the top. Garnish with fresh parsley if desired.