Sous Vide New York Strip Steaks au Poivre


I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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A classic — the steak au poivre. Not with cream, as so many might have seen it done, but with a simple, butter finished sauce. This sauce, which takes just minutes to prepare, is ideal for a sous vide steak. The quick sear in the skillet leaves just enough flavor to enrich the sauce, and the steak is easy to keep warm while the sauce is finished. Serve it with simple roasted potatoes and maybe a good piece of bread to mop up any leftover sauce. (If you don’t have brandy in your cupboard, don’t be shy about reaching for the whiskey)
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Ingredients for 2

  • 2 (8-ounce) New York strip steaks

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons crushed black peppercorns

  • Kosher salt

  • 3 to 4 tablespoons unsalted butter, room temperature

  • 2 scallions, thinly sliced

  • 1/2 cup beef stock

  • 1/3 cup brandy

  • Crushed pink peppercorns, for garnish


  • Step 1

    Pat steaks dry with paper towel. Rub with olive oil and press crushed peppercorns into both sides of steaks. Season with salt. Place each steak in its own large zipper lock bag. Seal the bags using the water immersion technique. Place in the refrigerator for at least 2 hours, or up to 5 hours.

  • Step 2

    Remove steaks from refrigerator and let come to room temperature.

  • Step 3

    Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC). Place the bags in the hot water and set the timer for 45 minutes, or up to 1 hour.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Remove the steaks from the bags and gently pat dry with paper towels. Try to retain as many peppercorns on the steaks as possible.

    • Step 1

      Melt 1 tablespoon butter in a large skillet over high heat. Add the steaks and sear until well-browned, about 1 minute per side. Transfer to a plate and cover to keep warm.

    • Step 2

      Reduce heat to low. Add three-quarters of the sliced scallion and cook until softened, about 1 minute. Increase heat to high. Add beef stock and bring to a boil. Continue to boil until stock reduces by half. Add brandy and continue to boil rapidly for 2 minutes. (Be careful if you are working with gas flame; brandy can flare easily.)

    • Step 3

      Remove the skillet from the heat. Add remaining butter, 1 tablespoon at a time, swirling pan to melt and incorporate butter. Taste before adding final tablespoon of butter— you may be happy with the flavor as it is. Season to taste with salt.

    • Step 4

      Serve each steak topped with sauce and garnished with crushed pink peppercorns and remaining scallions.

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131 F / 55 C Recipe Temp
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