This Steak with Peppercon Sauce is a tribute to Prince Edward Island. Featuring tender grass-fed beef, this steak dinner pairs rich, buttery steak with a cognac peppercorn sauce and a side of French fries.
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Would you believe I travelled across Canada to Prince Edward, and the most memorable thing I ate wasn't the seafood? PEI may be known for its mussels, lobster, and oysters, but on a recent trip with Food Bloggers of Canada to tour Canada's Food Island, it was the beef that I couldn't stop thinking about. From the red soil, salt in the air, and rolling pastures, there's a humble magic to the way food is grown and appreciated on this island.
Perfectly seared with a deep, caramelized crust, this Steak with Peppercorn Sauce is tender, juicy, and melts on your tongue. The peppercorn sauce is rich and indulgent, with a gentle kick of cracked black pepper and a warm hint of cognac. Shallots soften into the sauce, adding a subtle sweetness that balances the spice and elevates the meat into something truly decadent.
Why You’ll Love This Recipe
- Restaurant-quality meal: The perfect steak, rich peppercorn sauce, and crispy fries, this steak recipe evokes steakhouse vibes without the reservation.
- It uses Atlantic Beef: Made with Atlantic beef from Prince Edward Island, every bite is rich and buttery, with a natural flavor that celebrates Canada's Food Island.
- So flavorful: This recipe uses minimal ingredients but is a classic steak recipe that is packed with spicy peppercorn flavor.
Serve this Steak with Peppercorn Sauce with our Oven-Baked French Fries, House Salad with Dijon Vinaigrette, or our Brussels Sprout Caesar Salad.
Ingredient List
- Steak: New York strip steak is our preferred cut for peppercorn sauce, but ribeye or any other of your favorite steak cuts will work.
- Cooking Oil: Use a neutral oil for searing the steak.
- Butter: Salted butter for basting the steak and building the peppercorn sauce.
- Fresh Herbs and Garlic: Rosemary, thyme and crushed garlic flavor the butter for basting the steak.
- Shallots: Aromatics for the peppercorn sauce.
- Cognac: Adds sweetness and bite to the sauce.
- Beef Stock: Used to stretch the sauce and for additional flavor.
- Peppercorns: Green is traditional, but we use a mix of red, green, black, and white.
See the recipe card for full information on ingredients and quantities.
Recipe Substitutions and Modifications
- Steak: The peppercorn sauce in this recipe is delicious on grilled chicken or pork chops.
- Cognac: Brandy and bourbon make excellent substitutes for cognac.
- Cream: Make the peppercorn sauce extra creamy with a splash of heavy (35%) cream.
Recipe Steps: How to Make Homemade Pumpkin Pie Spice
1. Season the beef.
Sprinkle all sides of the beef generously with salt and set aside on a wire rack for 20 minutes.
2. Sear the steak.
Heat a stainless steel or cast-iron skillet on medium heat until very hot, about 2-5 minutes. Drizzle with neutral oil and sear the steak for 3-4 minutes, until it naturally lifts from the pan. Use tongs to gently sear the edges of the steak, then flip it over. Add a knob of butter, 1-2 crushed cloves of garlic and a handful of fresh thyme and rosemary. Spoon butter over the steak as it sears for another 3-4 minutes until rare to medium-rare. Set aside on a wire rack to rest, pouring the butter and aromatics over the steak.
3. Sweat the shallots.
Return the pan, unwiped, to the stove over medium-high heat. Add a knob of butter and diced shallots. Cook for 1-2 minutes until softened.
4. Finish the sauce.
Carefully pour in the cognac and tip the pan slightly to ignite it. Once the flames subside, add the beef stock and any juices from the resting steak. Add the peppercorns and lower heat to medium. Cook until thickened, about 5 minutes. Season to taste.
5. Serve and enjoy.
Slice the steak and arrange it on a plate with a side of our favorite baked fries recipe. Pour the peppercorn sauce over the steak and enjoy!
Chef's Tips
- Bring the steak to room temperature: Letting your steak sit out for 20–30 minutes before cooking helps it cook evenly and develop a better sear.
- Don’t overcrowd the pan: Searing one or two steaks at a time ensures a beautiful caramelized crust instead of steaming the meat.
- Baste with butter for flavor and shine: Spoon the butter, herbs, and garlic over the steak while cooking to infuse it with rich aroma and keep it juicy.
- Rest the steak: Always let the steak rest for 5–10 minutes after cooking. This allows the juices to redistribute, keeping your steak tender.
- Toast your peppercorns: For extra aroma, lightly crush and toast the peppercorns in the pan before adding them to the sauce.
- Use a high smoke point oil: Oils like grapeseed, avocado, or refined canola handle the heat needed for a perfect sear without burning.
- Optional cream for richness: For a luxurious touch, swirl in a splash of heavy cream at the end of the sauce.
Recipe FAQs
Absolutely! Ribeye, filet mignon, or even sirloin work beautifully. Just adjust the cooking time depending on thickness and desired doneness.ur liking.
No worries, brandy or bourbon make excellent substitutes, adding similar sweetness and depth to the sauce.
Yes! Make the peppercorn sauce up to a day in advance. Reheat gently on the stove and whisk in a little butter or cream to bring it back to life.
Definitely! Chicken breasts or pork chops pair wonderfully with this peppercorn sauce.
Use a meat thermometer for precision: 125°F for rare, 135°F for medium-rare, and 145°F for medium. Or, use the finger test method if you prefer.
A mortar and pestle is ideal, but a rolling pin or even the bottom of a heavy pan works in a pinch. Crushing just before adding to the sauce gives the best flavor.
Yes, you can simply simmer the cognac in the pan. The flavor will still be excellent; just be careful when adding alcohol near heat.
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Recipe Card
New York Strip Steak and Peppercorn Sauce Recipe
Ingredients
Steak
- 4 10-12oz New York Strip Steaks
- 1 teaspoon sea salt
- 2 teaspoon neutral cooking oil
- 1 tablespoon salted butter
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 2 cloves garlic crushed
Peppercorn Sauce
- 1 tablespoon salted butter
- 1 medium shallot finely diced
- ½ cup cognac
- 1 cup beef stock
- 2 teaspoon peppercorns lightly crushed
Instructions
- Generously sprinkle all sides of the steak with salt. Place on a wire rack and let rest for 20 minutes at room temperature.
- Heat a stainless steel or cast iron skillet over medium-high heat until very hot. Add a drizzle of neutral oil. Sear the steak for 3–4 minutes per side until it naturally releases from the pan. Sear the edges briefly with tongs.
- Add a knob of salted butter, crushed garlic, and fresh rosemary and thyme to the pan. Tilt the pan and spoon the melted butter over the steak for 3–4 minutes until cooked to rare–medium-rare. Transfer steak to a wire rack to rest, pouring the butter and aromatics over it.
- Return the pan to medium heat. Add a knob of butter and the diced shallots. Cook, stirring, for 1–2 minutes until softened.
- Carefully add cognac and ignite to flambé, if desired. Once flames subside, stir in beef stock, reserved steak juices, and crushed peppercorns. Simmer on medium heat for 5 minutes until thickened. Season to taste.
- Slice the steak and plate with your favorite sides. Spoon the peppercorn sauce over the steak and enjoy!
Recipe Notes
Medium Rare: Warm red center. 135°F (57 °C)
Medium: Warm pink center. 145°F (63 °C)
Medium Well: Slightly pink center. 150°F (66 °C)
Well Done: Little or no pink. 160°F (71 °C)
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