Steak au Poivre Recipe By: Dave Mathews Serving Size: 4 Preparation Time: 15 minutes Total Time: 2 1/2 hours Source: Cook this Book by Molly Baz
2 inch thick New York strip steaks (about 1½ lb. total) 4 garlic cloves, 2 smashed, 2 thinly sliced Kosher salt, freshly ground pepper 3 sprigs thyme 3 Tbsp. unsalted butter, divided 1 Tbsp. whole black peppercorns 2 Tbsp. vegetable oil 1 large shallot, finely chopped ⅓ cup cognac, dry sherry, or brandy ½ cup heavy cream Flaky sea salt
1. Add steak(s) to sealable bag. Add 2 crushed garlic cloves, thyme, salt & pepper. Place in Sous Vide set at 120°F and cook for the appropriate time (2 hours for 2″ steak). 2. Coarsely crush peppercorns with a mortar and pestle or place in a resealable plastic bag and crush with a small saucepan (they should be a lot coarser than ground pepper). 3. Once steaks are cooked, heat oil in a large skillet, preferably cast iron, over medium-high. sear steaks, until a deep golden brown crust forms on each side, about 1 minute per side. 4. Reduce heat to medium-low. Add smashed garlic cloves and thyme sprigs from the Sous Vide bag plus 1 Tbsp. butter to the pan. once butter has melted, baste steak for a few seconds. Transfer steaks to a cutting board and let rest 10 minutes. 5. Meanwhile, combine shallot, sliced garlic, crushed peppercorns, and remaining 2 Tbsp. butter in skillet and cook, stirring often, until shallot and garlic are softened but not browned, about 5 minutes. 6. Add cognac to pan. Set over medium heat and cook until cognac is mostly evaporated, 1–2 minutes. Add cream, bring to a simmer, and cook until sauce coats spoon, about 1 minute. Season with kosher salt. 7. Slice steaks against the grain and transfer to a platter. Pour any juices from cutting board back into skillet and stir into sauce. Spoon sauce generously over steak; sprinkle with sea salt.
