New York Strip Steak and Peppercorn Sauce Recipe

sirloin steak cut up on a plate with french fries

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New York Strip Steak and Peppercorn Sauce Recipe

Learn how to make the best steak with peppercorn sauce at home! This easy recipe features a perfectly seared New York strip steak topped with a rich, creamy peppercorn sauce made with cognac, butter, and fresh herbs. Perfect for a restaurant-quality dinner without the fuss.

Prep Time10

Cook Time20

Course: Main

Cuisine: Belgian, French Inspired, north american

Diet: Gluten Free

Servings: servings

Calories: 162kcal

Author: Philip Lago and Mystique Mattai

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!

Notes

Scroll up to view a visual walkthrough of the recipe.

If you like spicy flavors, you'll love our Spicy Meatballs Baked in Tomato Sauce and Mozzarella, Spicy Curry Fried Chicken with Mango Sour, Spicy Deviled Eggs with Jalapeño and Bacon, or Homemade Chili.

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.

Beef temperature guide:

Rare: Cool red center. 125°F (52 °C)
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)

Nutrition