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Steak au Poivre

Ben Fink

Servings: four.

This dish is a classic in France and always wonderful with a frisée salad, french fries, and a bottle of red wine. For sear-roasting steak, a cast-iron pan works best.


  • 4 New York strip or sirloin steaks (6 to 8 oz. each), 3/4 inch thick, patted dry
  • Salt
  • 3 Tbs. coarsely ground black peppercorns
  • Olive oil for the pan
  • 1 cup red wine (Cabernet Sauvignon or Pinot Noir)
  • 4 to 6 Tbs. butter, sliced

Nutritional Information

  • Calories (kcal) : 440
  • Fat Calories (kcal): 250
  • Fat (g): 27
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 145
  • Sodium (mg): 790
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 39


  • Heat the oven to 500°F. Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides. Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minutes (If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven. For medium-rare steaks, roast for 3 minutes for 6-oz. steaks; 4 minutes for 8-oz. steaks. Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit. Transfer the steaks to a warm plate and tent with foil.
  • With a spoon, remove any fat from the skillet. Put the skillet back on the burner and heat to medium high. Add the wine and cook until it’s reduced to 1/4 cup, about 7 min., scraping up the browned bits with a wooden spoon. Whisk in the butter a slice at a time, whisking until completely melted. Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.


Rate or Review

Reviews (6 reviews)

  • User avater
    BostonBacalhau | 03/10/2012

    I've prepared this recipe several times, the last time I added shallots to the pan cooked them for a couple of minutes before adding the wine, and cut the button down by about half, it was delicious, it his recipe is a real winner either way.

  • hjmuller | 02/02/2012


  • Neil_Pilkington | 05/29/2011

    Excellent! Fast, easy, delicious... Will be making this again!

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