Nothing beats the taste of a perfectly grilled New York Strip Steak with an irresistible peppercorn crust, topped with a creamy mushroom sauce! In France, this dish is called Steak Au Poivre. It’s a rich, flavorful dish that creates a show-stopping meal!

Sliced steak on plate with fork, covered in creamy mushroom sauce

Thank you to my friends at California Beef Council for sponsoring today’s post!

After one bite of this impressive peppercorn steak, you’ll immediately be transported to a cute little cafe on the streets of Paris. That’s exactly what happened when I made this dish at home!

After eating Steak Au Poivre, French for pepper steak, over a dozen times in Paris, I was confident that I could come home and create the perfect homemade version in the US!

The keys to creating the perfect peppercorn steak include using a high quality steak, achieving the perfect pepper crust and topping it with an amazingly creamy sauce. For this recipe, I choose a New York Strip Steak. It’s known for it’s wonderful flavor and excellent amount of marbling which creates a naturally tender texture.

For the crust, I coated the steak in coarse ground, fresh cracked black peppercorns, then grilled it at a high temperature to create the mouth-watering crust. For the creamy sauce, I combined mushrooms and garlic in a cream sauce with more fresh cracked black pepper, onions and Worcestershire sauce.

I’m not lying when I say that I ate this sauce with a spoon! It has a wonderful depth of flavor and pairs perfectly with the peppercorn steak. This impressive meal is incredibly delicious, but it’s also easy to make, with only 30 minutes of hands-on time, this meal comes together in under an hour!

Peppercorn steak on plate, covered with mushroom sauce

What is a New York Strip Steak?

You’ll find New York Strip Steaks at major grocery stores and butcher counters, but it may be called a strip steak or New York Strip. Don’t worry, they’re all the same thing! The New York Strip is cut from the short loin of the cow. While it’s not quite as tender as the nearby tenderloin, it’s a great alternative and more affordable cut of beef.

The New York Strip steak is sold both bone-in and boneless. You might also hear a bone-in strip steak referred to as a club steak. This cut of steak received the name because they were sold in higher end places, like country clubs. I prefer to purchase the boneless strip steak, but this is a personal preference and totally up to you!

What is the best thickness for a New York Strip Steak?

Most New York Strip Steaks will vary between 1/2 inch – 1 1/2 inch thickness. Any thickness will work for this recipe, but if you have the option, I would recommend a steak that’s at least 1 inch thick. At 1 inch thickness or greater, there’s a lot lower chance of overcooking the steak in the middle.  The cooking times will vary based on how thick the steak is that you’re grilling.

While grilling 5 minutes per side is a good starting point for the New York strip steak, I recommend using a meat thermometer to check the internal temperature of the steaks before removing them from the grill. Follow the chart below for your desired internal temperature.

  • For a rare steak – 125°F
  • For a medium rare steak – 135°F
  • For a medium steak – 145°F
  • For a medium well steak – 155°F
  • For a well done steak – 160°F

How to Cook The Perfect New York Strip Steak

Although it might be intimidating to make your own steaks at home, you don’t have anything to worry about. Simply follow these 4 steps for better-than-restaurant New York Strip Steaks at home!

  1. Bring the steak up to room temperature. Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come up to room temperature. This ensures that the steaks will cook evenly.
  2. Season the steaks well with salt and pepper to create the perfect crust. Completely coating the steaks in fresh cracked peppercorns will give it that irresistible crust. To do this, you want to crack your own fresh peppercorns into a coarse grind. The easiest way to do this is with a peppercorn mill, you can also use a mortar and pestle or spice grinder. It’s important, if possible, to grind the peppercorns at home to bring out the most flavor from the pepper.
  3. A hot grill or pan. You want to make sure the grill is hot before grilling the steaks or you will not achieve the desired crust on the steaks. I recommend heating the grill to medium-high heat, between 400°F – 450°F. If you don’t have a grill, you can also use a cast iron skillet on the stove over medium high heat. Grill the steaks for 5 minutes per side to achieve a medium rare steak.
  4. Allow the steak to rest. Like any good steak, you want to allow the NY strip steak to rest for 10 minutes after removing it from the heat. This allows the juices, which have moved to the center of the meat during the cooking process, to redistribute throughout the meat, which creates a juicier, more tender steak!

Overhead image of peppercorn steak on plate covered with mushroom sauce

How to make Creamy Mushroom Sauce

Right next to the steaks on the grill, you can make this easy creamy mushroom sauce in a cast iron skillet or grill-safe pan. Just follow these 4 easy steps for creamy perfection!

  1. Combine olive oil and butter. Combining the two will give you more flavor and will produce a higher smoke point for making this sauce on the grill over high heat. Basically, adding olive oil, along with butter will allow the butter to melt at a higher temperature without burning.
  2. Saute onions, mushrooms and garlic. The veggies will cook down in the butter mixture to create the perfect texture and flavor for this sauce.
  3. Season the sauce with Worcestershire sauce, kosher salt and more fresh cracked black pepper.
  4. Finish with the cream. Adding the heavy cream at the end will allow the cream to heat up in the sauce without the potential for burning or scalding the cream from leaving it on the heat too long.

What to serve with New York Strip Steaks

Sliced peppercorn steak on plate with fork and creamy mushroom sauce

More Steak Recipes to try!

With over 100 beef recipes on the blog, I know you’ll find tons of delicious steak recipes to try! These 5 recipes are fan favorites and sure to be a hit in your kitchen!

  1. Steak Salad
  2. Cajun Steak Tacos
  3. Sous Vide Steak
  4. Steak Crostini
  5. Italian Flank Steak

More Recipes to Grill!

Don’t miss this epic post where I share my Top 10 Grilling Tips and be sure to check out these 5 popular recipes to toss on the grill!

  1. Buffalo Chicken Burgers
  2. Caprese Grilled Chicken Sandwich
  3. Chipotle Carne Asada Tacos
  4. Grilled Mahi Mahi Fish Tacos
  5. Bruschetta Grilled Chicken Zoodle Bowls
Strip steak on plate, topped with creamy mushroom sauce
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Grilled New York Strip Steak with Peppercorn Crust and Creamy Mushroom Sauce

Nothing beats the taste of a perfectly grilled New York Strip Steak with an irresistible peppercorn crust, topped with a creamy mushroom sauce!

Ingredients

New York Strip Steaks

  • 4 Boneless New York Strip Steaks, 8-10 oz each
  • 1 tsp kosher salt
  • ¼ cup fresh cracked black peppercorns

Creamy Mushroom Sauce

  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 cup onion, sliced
  • 12 oz baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp worcestershire sauce
  • 1 tsp kosher salt
  • 1 tsp fresh cracked black peppercorns
  • 1 cup heavy cream

Instructions

  • Remove the steaks from the refrigerator 30 minutes before preparing the recipe.
  • Sprinkle ¼ teaspoon kosher salt evenly over both sides of each steak.
  • Add ¼ cup fresh cracked peppercorns to a plate and press each steak into the peppercorns, coating each side of the steak in pepper.
  • Place butter, olive oil and onions in a large cast iron skillet.
  • Preheat a grill over medium high heat (400-450°F).
  • Add the steaks to the grill, along with the cast iron skillet of butter, oil and onions.
  • Cook the steaks for 5 minutes per side.
  • Remove from the grill, place on a cutting board and cover with foil.
  • Let the steaks rest for 10 minutes.
  • In the meantime, add the mushrooms, garlic and Worcestershire sauce to the cast iron skillet on the grill, with the kosher salt and fresh cracked black pepper.
  • Cook for 5 minutes, stirring occasionally.
  • Reduce the heat on the grill to low, then pour in the heavy cream.
  • Stir constantly for 2 minutes, then remove the creamy mushroom sauce from the grill.
  • Plate the steaks, then top them with the mushroom cream sauce.

Video

Notes

  • The steaks can be sliced before topping with the creamy mushroom sauce and serving, or they can be served unsliced and topped with the sauce. When slicing a New York Strip Steak, slice against the grain.
  • The steaks can also be cooked in a cast iron skillet on the stove over medium high heat, instead of on the grill. Make sure the skillet is hot before adding the steaks to the skillet. Cook for 5 minutes per side, or until the steaks reach your desired internal temperature.

Nutrition Facts

Calories 652kcal (33%)Carbohydrates 21g (7%)Protein 55g (110%)Fat 41g (63%)Saturated Fat 21g (105%)Polyunsaturated Fat 1gMonounsaturated Fat 2gTrans Fat 1gCholesterol 215mg (72%)Sodium 1397mg (58%)Potassium 1471mg (42%)Fiber 5g (20%)Sugar 4g (4%)Vitamin A 1133mg (23%)Vitamin C 5mg (6%)Calcium 197mg (20%)Iron 6mg (33%)
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