Name: Adobo Steak au Poivre
Prep time: 15 min
Cook time: 25 min
Total time: 100 min
Ingredients: ½ pound grass-fed new york strip steak; kosher salt; avocado oil (for pan); 3 tablespoons unsalted butter, (for basting); 3 fresh bay leaves (for basting); 4 cloves garlic, (lightly smashed, for basting); 1½ tablespoons unsalted butter; ½ small yellow onion, (sliced); 4 cloves garlic, (lightly smashed); 3 tablespoons soy sauce, (Lauriat brand); 1½ teaspoons black peppercorn, (crushed with a mortar and pestle); 1 teaspoon brown sugar; 1 fresh bay leaf; 3 tablespoons cane sugar vinegar, (Datu Puti brand); 2 tablespoons water; 2 tablespoons brandy; ⅓ cup heavy cream

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Steak au poivre is a classic French dish featuring skillet-seared steak with a peppercorn crust, basted in butter and finished with a rich brandy and cream sauce. This fusion version takes it up a notch with Filipino-inspired flavors, using soy sauce and cane sugar vinegar for a bold, tangy twist.

For more adobo recipes, try my Adobo Sliders, Filipino Beef Adobo, Pork Adobo, and Chicken Adobo Recipe next.

Sliced New York strip steak smothered in a creamy adobo au poivre sauce, garnished with fresh bay leaves.

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Given my Filipino roots, incorporating adobo into this classic steak au poivre was a natural choice. Combining the rich, peppery French technique with the bold, tangy, savory elements of adobo enhances the steak’s marbling, for a fresh take on the traditional dish.

I swap filet mignon for New York strip for more flavor, and searing it in a hot pan gives it a crust you can’t resist. Basting with butter keeps it juicy, and the sauce ties it all together. The fusion of bold adobo flavors with classic French peppercorns makes this dish stand out in the best way.

Why This Recipe Works

Restaurant-Quality – Get steakhouse results at home, perfect for a special date night.
Simple – It may be hard to pronounce, but it’s incredibly easy to prepare!
Flavorful – The rich marbling of the New York strip steak combined with the adobo-inspired sauce ensures every bite is tender and bursting with flavor.

Close-up of seared New York strip steak served with a rich peppercorn and adobo sauce, topped with bay leaves on a white and brown-rimmed plate.

What is Steak au Poivre?

Steak au Poivre is a classic French dish traditionally made with filet mignon, coated in cracked peppercorns, and pan-seared to form a flavorful crust. It’s usually finished with a rich, creamy cognac or brandy sauce, for an indulgent and elegant touch. The dish is known for its perfect balance of peppery spice and the tenderness of the filet mignon.

Tools You’ll Need

Ingredients You Will Need for Adobo Steak au Poivre

Here is a breakdown of what you will need to make this recipe. For actual measurements, see the recipe card at the end of this post.

Grass-fed New York strip steak – I prefer this over the more lean filet mignon because the marbling in a New York strip adds extra fat, which brings out more flavor and tenderness when seared to a perfect crust.
Kosher salt – Essential for bringing out the natural flavors of the steak and helping to create that delicious seared crust.
Avocado oil – With its high smoke point, avocado oil is ideal for searing the steak at a high temperature without burning, ensuring a crispy exterior.
Unsalted butter – Used for basting, the butter adds richness to the steak and creates a golden-brown crust when combined with the garlic and bay leaves.
Fresh bay leaves – For basting, the fresh bay leaves infuse a subtle earthy, aromatic flavor into the steak while it cooks.
Garlic cloves – Lightly smashed and used for basting, garlic gives the steak an extra layer of flavor as it cooks in the butter and bay leaves.

Top-down view of a sliced steak served over a rich peppercorn and adobo sauce, with bay leaves resting on top.

Adobo au Poivre

Unsalted butter – Adds a smooth richness to the sauce and helps sauté the onions and garlic without adding any extra saltiness.
Yellow onion – Sliced thin, it adds sweetness and depth to the sauce as it caramelizes in the pan.
Garlic cloves – Lightly smashed, these bring a subtle heat and savoriness to the sauce, complementing the black peppercorns.
Soy sauce – I prefer Lauriat brand for its balanced saltiness and umami, which enhances the adobo twist on this traditional sauce.
Black peppercorn – crushed with a mortar and pestle
Brown sugar – A small amount of brown sugar adds a touch of sweetness that balances out the tanginess of the vinegar and the heat from the peppercorns.
Bay leaf – Just one fresh bay leaf is needed to bring an herbal, fragrant note to the sauce.
Cane sugar vinegar – For tangy adobo depth, use cane sugar vinegar. I prefer the Datu Puti brand.
Water – Added to the sauce to help it reduce and reach the perfect consistency.
Brandy – Cognac is the popular choice, but any decent brandy will work just as well. It adds a complex, slightly sweet flavor to the sauce, balancing the peppery heat and creaminess.
Heavy cream – This key ingredient makes the sauce rich and smooth, tying together all the bold flavors from the peppercorns, soy sauce, and vinegar.

Crushed black peppercorns in a marble mortar and pestle, ready for seasoning a steak au poivre.

How To Make Steak au Poivre

For a complete and detailed list of steps, see the recipe card at the end of this post.

Steak

Remove steak from refrigerator 1 hour before cooking. Pat dry and generously season all sides with kosher salt.

2. 15 minutes before cooking, heat cast iron skillet over high heat for 15 minutes or until ripping hot.

3. Add enough oil in a skillet so that it’s about ⅛-¼-inch deep. Keep in mind a very hot skillet and a good amount of oil helps encourage a beautiful brown crust. Leave oil for 30 secs – 1 min.

4. Carefully add steak, placing it into the skillet away from you. After 2 minutes, flip steak. Repeat this step until cooked to preferred doneness, see notes below for temperature guide. Be sure to develop a nice brown crust on the sides and fat cap as well (do this near the end of cooking steak.)

5. Once steak reaches 15 degrees below desired internal temperature, add butter, garlic, and bay leaves to the skillet. Then place bay leaf and garlic on top of steak and tilt skillet on its side and baste for two minutes. Remove steak from skillet and place on a wire rack to rest for 8 minutes. The steak will continue to cook as it rests, rising 5°-10°F in temperature.

Seared New York strip steak resting on a wire rack, topped with garlic and bay leaves after basting.

Adobo au Poivre

Reduce heat to medium-low. Discard oil from cast iron until you have about 1½ tablespoons left. Add onion and garlic. Sauté until onions are translucent, about 3-4 minutes.
Add soy sauce, pepper, peppercorns, sugar, and bay leaf. Stir until well-mixed. Add vinegar and DO NOT MIX. Wait until contents reach a boil before stirring again.
Once the liquid reaches a boil, gently stir and add water. Remove pan from heat and add brandy and cook until brandy has mostly evaporated, about 2 minutes. Add cream, bring to a simmer and cook until sauce coats the back of a spoon.

Close-up of a peppery, rich au poivre sauce simmering in a cast iron pan with garlic.

Serve

After steak has finished resting, slice against the grain into strips. Discard garlic and spoon au poivre sauce onto a serving dish. Top steak strips over the sauce, along with any steak juices from the cutting board. Serve and enjoy.

Close-up of tender, sliced steak smothered in an adobo-inspired peppercorn sauce, garnished with bay leaves.

Tips and Tricks

Pat the steak dry before searing. This step is crucial for achieving a good crust. Moisture will prevent the steak from browning properly, so make sure it’s thoroughly dry before seasoning.
Use a cast iron skillet for the best sear. Cast iron retains heat extremely well, ensuring the steak cooks evenly and develops that brown crust you’re looking for.
Don’t skimp on the oil. A good layer of oil (about ⅛-¼ inch deep) in the pan helps the steak sear evenly and form a rich, crispy exterior.
Baste the steak with butter and aromatics. Basting with butter, garlic, and bay leaves adds richness and infuses the steak with extra flavor as it finishes cooking.
Let the steak rest after cooking. Resting for at least 8 minutes allows the juices to redistribute, ensuring a juicy and flavorful bite every time.
Crush the peppercorns by hand. Using a mortar and pestle instead of pre-ground peppercorns provides a fresher, more intense flavor and better texture for the sauce.
Don’t stir the vinegar right away. When adding the cane sugar vinegar, let it come to a boil before stirring. This step helps retain the tangy flavor essential for the adobo twist.

Seared New York strip steak resting on a stainless steel tray, garnished with bay leaves and roasted garlic.

Steak Temperature Guide

Cooking the perfect steak is all about hitting the right internal temperature. The best way to measure that is with a meat thermometer. Whether you prefer your steak rare or well-done, here’s a quick guide to help you achieve your desired doneness:

Rare – 120°F – 130°F (cool red center)
Medium Rare – 130°F – 135°F (warm red center)
Medium – 135°F – 145°F (warm pink center)
Medium Well – 145°F – 155°F (slightly pink center)
Well Done – 155°F – 165°F (little to no pink)

Remember to remove the steak from the skillet about 5-10°F before reaching your target temperature. It will continue cooking as it rests. This ensures your steak is perfectly juicy and cooked to your liking.

New York strip steak sizzling in a cast iron pan, basted with garlic, butter, and bay leaves.

Frequently Asked Questions

How do you pronounce steak au poivre?

Steak au poivre is pronounced stehk oh pwahv. The “au” sounds like “oh” and “poivre” rhymes with “wahv,” with a soft “r” sound at the end.

Can I substitute cognac or brandy with something else?

To make steak au poivre without brandy, use another cooking wine like Marsala or even whiskey for a different depth of flavor. For a nonalcoholic option, you can use vegetable or beef stock. Just keep in mind that the alcohol’s purpose is to enhance the sauce’s richness and complexity.

What does au poivre mean in French?

Au poivre translates to “with pepper” in French. This refers to the cracked peppercorns that coat the steak, giving it a bold and peppery crust.

What do you serve with steak au poivre?

Steak au poivre pairs well with mashed potatoes or crispy fries, and a glass of red wine, such as Cabernet Sauvignon. For a veggie option, roasted asparagus or sautéed green beans add a nice balance to the richness of the dish.

Sliced New York strip steak with a peppercorn crust, smothered in creamy adobo au poivre sauce and garnished with bay leaves.

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