This is the recipe to make when you have the desire for a steak with a little something going on, but only about 5 minutes to make that something happen. Steaks just love mustard and pepper—it’s a perennially winning combination.
Peppering the Steaks
These steaks are pretty generously peppered, and you can dial it back if you want. Use freshly ground pepper for these if at all possible. Set your peppermill to looser rather than tight so the pepper comes out in slightly larger bits, not powdered. You want to add both flavor and the texture.
Steak au Poivre, which is the French translation of pepper crusted steak, came of age in the 1960s when Julia child published her recipe for it in Mastering the Art of French Cooking. She called for 2 TABLESPOONS of crushed peppercorns for 2 pounds of meat, which is a real commitment. And then there was a sauce. Which was redolent with cognac and beef broth and butter. And I’m quite sure absolutely delicious. Most steak au poivre recipes follow the theme of loads of pepper, and a rich sauce. And I absolutely want to make that steak—someday.
Today I just wanted to amp up the flavor of steak, and so I just stole the idea of lots of pepper (but not so much that the steak can’t be heard), and added a bit of mustard and olive oil in lieu of a sauce. Just kind of a wet rub/quite marinade. These will 100% end up on the grill next summer, but they were lovely broiled fairly close to the heat, so that they browned up nicely on the outside, but stayed delightfully pink in the middle. Pan searing would be another way to go.
Serve these steaks with…
I served these Pepper-Mustard Strip Steaks with Parmesan Mashed Potatoes and Roasted Carrots with Tapenade Dressing (recipe coming soon!) and that was a dinner my people will not be sorry to see happen again. Try Roasted Winter Vegetables Sriracha Honey Glaze, Best Parmesan Roasted Broccoli or Roasted Cauliflower with Chimichurri Sauce on the side.
Other Steak Recipes:
- Slow Cooker Teriyaki Beef Tip Steaks
- Chili Rubbed Flank Steak with Corn, Tomato and Avocado Salad
- Grilled Marinated NY Strip Steak
- Rib Eye Steaks with Thyme-Garlic Butter
- Strip Steak Diane
Pepper-Mustard Strip Steaks
- 2 teaspoons olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons cracked black pepper
- 1 teaspoon kosher salt
- 2 1-pound, 1 ½-inch thick NY strip steaks
- Preheat the broiler. Line a rimmed baking sheet with foil or spray with non stick cooking spray.
- Spread the mixture on the steaks and let sit for 15 minutes. Or not, if you don’t have time.
- Broil the steaks for 5 mins on each side, until the exterior is nicely browned and the inside is cooked how you like it (130° to 135°F internal temperature for medium rare; check with a meat thermometer). Let the steaks sit for 5 minutes before slicing.
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