Name: New York Strip Steak with Peppercorn Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French / American Steakhouse
Ingredients: 2 New York strip steaks (12–14 oz each, about 1–1½ inches thick); 1 tablespoon olive oil; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon butter; 2 sprigs fresh thyme or rosemary; 1 tablespoon butter; 1 shallot, finely minced; 2 teaspoons whole black peppercorns, lightly crushed; ¼ cup brandy or cognac (optional); 1 cup beef broth; ½ cup heavy cream; ¼ teaspoon salt (or to taste)

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If you have ever dreamed of recreating that perfect steakhouse experience in your own kitchen, this New York Strip Steak with Peppercorn Sauce Recipe is going to blow you away. Imagine a beautifully seared New York strip steak, juicy and tender with a deep caramelized crust, topped with a creamy, pepper-speckled sauce enriched with brandy for that special touch. The balance of bold peppercorn heat and silky richness makes every bite unforgettable. Whether it’s a romantic dinner or a weekend treat, this dish brings restaurant-quality flavor right to your table without fuss.

Ingredients You’ll Need

The image shows a raw ribeye steak with deep red color and white marbling placed on a white marbled surface. Around the steak are two brown potatoes, a small white bowl filled with black pepper, a container of sour cream with green and white packaging, a small fresh green thyme bunch, a small glass bottle of golden olive oil, a jar of green herb butter, and a small heap of coarse white salt on the surface. The ingredients are neatly arranged but not crowded, giving a fresh and natural look. Photo taken with an iphone --ar 4:5 --v 7

These ingredients might be simple, but they are absolutely essential for building the layers of flavor and perfect texture in this New York Strip Steak with Peppercorn Sauce Recipe. Each ingredient plays a unique role, from creating that rich crust to the velvety peppercorn sauce that elevates the steak.

2 New York strip steaks (12–14 oz each): Choose steaks about 1 to 1½ inches thick for the best sear and juiciness.
1 tablespoon olive oil: Helps achieve a beautiful sear by conducting heat evenly.
1 teaspoon kosher salt: Enhances natural flavors and aids in crust formation.
½ teaspoon freshly ground black pepper: Builds the initial spice foundation on the steak.
1 tablespoon butter: Adds richness and allows for basting to keep the steak tender.
2 sprigs fresh thyme or rosemary: Impart subtle herbal fragrance during basting.
1 tablespoon butter (for sauce): Creates the base for a silky sauce texture.
1 shallot, finely minced: Brings sweetness and depth to the sauce.
2 teaspoons whole black peppercorns, lightly crushed: Essential for the classic peppery punch of the sauce.
¼ cup brandy or cognac (optional): Adds complexity and richness, but you can skip it if you prefer.
1 cup beef broth: Provides a savory backbone that balances the creaminess.
½ cup heavy cream: Makes the sauce luxuriously creamy and smooth.
¼ teaspoon salt (or to taste): To finish the sauce with perfect seasoning.

How to Make New York Strip Steak with Peppercorn Sauce Recipe

Step 1: Prepare and Season the Steaks

Start by removing your steaks from the refrigerator about 30 minutes before cooking to let them come to room temperature. This helps them cook evenly. Pat the steaks dry with paper towels to encourage a beautiful crust, then season both sides generously with kosher salt and freshly ground black pepper. Keeping the seasoning simple lets the rich flavor of the beef shine through.

Step 2: Sear the Steaks

Heat a heavy cast-iron skillet over medium-high heat until it is scorching hot—this is the key to that perfect sear. Add the olive oil, and once shimmering, carefully place the steaks in the pan. Leave them undisturbed for 4 to 5 minutes to develop a deep, flavorful crust. Flip and repeat on the other side. This sear locks the juices in for maximum tenderness.

Step 3: Baste with Butter and Herbs

After flipping the steaks, add a tablespoon of butter along with the fresh thyme or rosemary sprigs to the pan. Tilt the skillet slightly and use a spoon to baste the melted butter and herb-infused oils over the steaks for 1 to 2 minutes. This step adds intense savory flavor and keeps the meat wonderfully moist.

Step 4: Rest the Steaks

Remove the steaks from the skillet and transfer them to a plate. Tent loosely with foil and let them rest for about 5 minutes. Resting allows the juices to redistribute through the meat, ensuring each bite is tender and juicy.

Step 5: Create the Peppercorn Sauce

In the same skillet, reduce heat slightly and add one tablespoon of butter along with the finely minced shallots. Sauté until softened, about 1 to 2 minutes, scraping up any browned bits left from the steak—this is flavor gold! Stir in the lightly crushed peppercorns, and then carefully pour in the brandy if you’re using it. Allow it to simmer and reduce by half, concentrating the flavors and burning off the alcohol.

Step 6: Finish the Sauce and Serve

Add the beef broth and simmer for another 5 to 7 minutes until the liquid reduces and thickens slightly. Stir in the heavy cream and cook until the sauce becomes luxuriously creamy and coats the back of a spoon. Season with a pinch of salt to round out the flavors. Spoon this velvety sauce generously over the rested steaks and get ready to dig in!

How to Serve New York Strip Steak with Peppercorn Sauce Recipe

The image shows a grilled steak on a white plate, covered partially with a thick, creamy orange sauce that has visible black pepper specks. The steak has a dark, charred texture with grill marks and is slightly shiny from juices. A small green herb leaf is placed near the top edge of the plate as garnish. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like thyme or rosemary make beautiful and aromatic garnishes that complement the steak’s fragrant sauce perfectly. A few cracked black peppercorns sprinkled on top not only look appealing but add a fresh burst of spice with each bite. For extra flair, a small pat of herb butter melting over the steak is irresistible.

Side Dishes

This New York Strip Steak with Peppercorn Sauce Recipe pairs wonderfully with creamy mashed potatoes, which soak up the luscious sauce beautifully. Roasted asparagus or green beans bring a lovely crispness and vibrant color to your plate, balancing the rich steak. If you want a lighter touch, a bright arugula salad with lemon vinaigrette cuts through the richness beautifully.

Creative Ways to Present

For a more elegant presentation, slice the steak against the grain into thick medallions and arrange them fanned out on the plate, drizzling the peppercorn sauce artistically over each slice. Serve on a wooden board with rustic bread and fresh herb sprigs for a cozy steakhouse vibe at home. Or plate smaller portions with dollops of sauce and a colorful salad for a fine dining feel that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, store the steak and peppercorn sauce separately in airtight containers in the refrigerator. This prevents the sauce from soaking too much into the steak and keeps both components tasting fresh. Consume within 2 days for the best flavor and texture.

Freezing

While freezing steak with peppercorn sauce isn’t ideal due to texture changes, you can freeze the sauce separately in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and gently reheat. Freeze the steak only if absolutely necessary, as it’s best enjoyed fresh.

Reheating

To reheat leftovers, warm the peppercorn sauce gently in a small pan over low heat, stirring occasionally. Heat the steak in a warm oven (about 275°F) wrapped in foil to keep it tender, or briefly in a skillet over medium-low heat. Avoid microwaving as it can toughen the meat and break the sauce.

FAQs

Can I use different cuts of steak for this recipe?

Absolutely! While the New York strip is perfect for this recipe due to its balance of tenderness and marbling, ribeye or filet mignon can also work wonderfully. Just adjust cooking times accordingly to the thickness and cut.

What if I don’t have brandy or cognac for the sauce?

No worries at all! The brandy adds a lovely depth, but it’s completely optional. You can simply skip it and continue reducing the sauce with beef broth and cream—the flavor will still be rich and delicious.

How do I know when the steak is cooked to medium-rare?

The most reliable way is to use a meat thermometer—aim for an internal temperature of 135°F (57°C) for medium-rare. Alternatively, getting familiar with the feel of the steak while cooking helps a lot, but the thermometer takes the guesswork out.

Can I prepare the peppercorn sauce ahead of time?

You can make the sauce ahead and refrigerate it for a day, but it’s best served fresh and warm. Reheat gently and stir well before spooning over your steak to ensure the best flavor and texture.

What if I want a milder peppercorn flavor?

Try swapping the black peppercorns for green peppercorns—they’re less pungent and offer a gentler, fruity spice that still complements the creamy sauce beautifully.

Final Thoughts

This New York Strip Steak with Peppercorn Sauce Recipe truly feels like a warm, flavorful hug on a plate. It’s one of those dishes that’s sure to impress without the fuss and complexity that often intimidates home cooks. I can’t wait for you to try it out and discover just how simple it is to create a restaurant-style experience right in your own kitchen. Enjoy every bite!