New York State au poivre with shallot cognac sauce

Lynnda Cloutier


this is a classic presentation for a New York strip steak. Coarsely cracked black pepper is pressed into the steak, and while it seems like it may be too much, the flavors come together beautifully when cooked. The classic version includes a pan sauce made with the drippings since we're grilling this one the sauce starts with butter. The shallots and cognac are typical and when you taste the combination you understand why. The simplicity of this dish is what has made it timeless. Some things just don't need to be changed . Source unknown

★★★★★ 1 vote


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four new york strip steaks, 1 1/2 inches thick
8 teaspoons coarsely cracked black pepper
shallot cognac sauce:
one stick butter
1 cup finely chopped shallots, about 10 shallots
four cloves garlic, crushed
pinch of dried thyme leaves
1 cup cognac
2 teaspoons flour
1/2 cup beef broth

How to Make New York State au poivre with shallot cognac sauce


  • 1season the steaks to your liking with salt on both sides. Press 1 teaspoon of the pepper into both sides of the steaks. Set aside.
  • 2To make the sauce in a a large skillet over medium heat, melt the butter. Add the shallots and garlic and cook for about four minutes, stirring occasionally, until the shallots are soft. Add the thyme and cognac and cook for two minutes. Add the flour and mix well to smooth all the lumps. Cook for two minutes. Add the beef broth and cook for two minutes. Set aside and keep warm.
  • 3Prepare the grill for cooking over direct high heat. Place the steaks directly on the cooking grate. Cook for four minutes. Flip and cook for four minutes for medium rare, or to your desired degree of doneness. Remove to a platter and let rest for three minutes. To serve, top each steak with one fourth of the sauce. Serves four.

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About New York State au poivre with shallot cognac sauce

Course/Dish: Beef

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