2 1 to 1 ¼-inch thick NY Strip steaks, (about 20 ounces each)
Kosher salt
2tablespoonscoarsely cracked multi-colored or black peppercorns
1tablespoonvegetable or other neutral oil
¼cupfinely chopped shallots
½cupbrandy or cognac
½cupdemiglace (any kind), or rich beef or chicken stock
½cupheavy cream
1tablespoonsherry vinegar
1tablespoondrained jarred green peppercorns
2tablespoonsunsalted butter
Instructions
Preheat the oven to 400 F.
Heat a large heavy skillet, preferably cast iron, over high heat. Pat the steaks dry with paper towels or a clean dishtowel. Season with salt and coat both sides of the steaks evenly with the cracked pepper, pressing it gently into the meat to adhere. When the pan is hot, add the oil and place the steaks in the hot skillet and cook until the bottom of the steaks have nicely browned, about 4 minutes. Flip the steaks and transfer the pan to the oven.
Bake for about 5 to 7 minutes, until the center of the steak registers 125 F on an instant-read or meat thermometer (for medium rare). Remove the pan from the oven and transfer the steaks to a cutting board to rest for at least 5 minutes while you make the sauce.
Place the skillet over medium heat with any remaining fat in the pan. Add the shallots to the skillet and stir for 2 minutes until the shallots have softened. Carefully pour in the brandy and then cook for about 2 more minutes to reduce the liquid by half and burn off the alcohol. Be careful as the cognac might ignite, which is fine; the flames will quickly die out on their own. Pour in the demiglace or stock, cream and vinegar and simmer for 3 to 5 minutes, until the sauce has thickened and is well combined. Add the green peppercorns and butter and stir to melt the butter.
Serve the steak whole or sliced with the pepper-cream sauce.
Notes
Some recipes for steak au poivre call for a whole beef tenderloin, some call for filet mignon, shell steaks, T-bone steaks, and more. I picked a NY strip steak for this because they are juicy, well marbled, and eat to slice, but you can use whatever tender cut of beef you like.