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SeasonalOccasionDate NightAlcohol-FreeBeefDairyGlutenBeefEuropeanBakingLunchDinnerValentine's DayNorth American

Reverse Sear Steak With Peppercorn Sauce

This reverse-sear steak with Champagne peppercorn sauce is the ultimate dinner flex. A New York strip is dry-brined overnight for perfect seasoning, then slowly roasted and seared to a buttery crust. The pan sauce — made with Champagne, crushed peppercorns, and a touch of cream — adds rich, velvety flavor with just the right hit of acidity. Elegant yet approachable, it’s a showstopping steakhouse meal you can make entirely at home.

Kelly Paige
Tasty Team
Total Time

9 hr 45 min

9 hr 45 min

Prep Time

15 minutes

15 min

Cook Time

40 minutes

40 min

Reverse Sear Steak With Peppercorn Sauce
Total Time

9 hr 45 min

9 hr 45 min

Prep Time

15 minutes

15 min

Cook Time

40 minutes

40 min

Ingredients

for 2 servings

  • 1 ½ lb New York strip steak (1½ inches thick)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons avocado oil
  • 2 tablespoons unsalted butter
  • ½ small shallot, finely chopped
  • 1 garlic clove, minced
  • 1 ½ teaspoons whole black peppercorns, crushed
  • ¼ cup champagne, dry sparkling wine
  • ⅓ cup beef demi-glace
  • ⅓ cup beef stock
  • 1 teaspoon worcestershire sauce
  • ¼ cup heavy cream, room temperature

Nutrition Info

  • Calories 903
  • Fat 72g
  • Carbs 5g
  • Fiber 0g
  • Sugar 2g
  • Protein 54g

Estimated values based on one serving size.

Preparation

  1. Pat the steak dry with paper towels. Season generously on all sides with salt and ground pepper.
  2. Place the steak on an oven-safe wire rack set over a baking sheet. Refrigerate, uncovered, for at least 8 hours or up to 24 hours, until the steak surface looks completely dry and matte and feels firm to the touch.
  3. Remove the steak from the refrigerator, and let it stand on the countertop until room temperature, about 30 minutes. Meanwhile, preheat the oven to 250°F.
  4. Transfer the steak (still on the wire rack and baking sheet) to the oven. Bake until the internal temperature of the steak reaches 115°F for medium-rare, 30–40 minutes. Remove from the oven.
  5. Heat the avocado oil in a heavy skillet over medium-high until the oil is lightly simmering, 2–3 minutes. Holding the steak with tongs, place it, fat cap-side down, in the skillet. Cook for 30–45 seconds, until the fat starts to render and turns golden brown.
  6. Lay the steak flat in the skillet, and cook, undisturbed, for 30–45 seconds per side, until a rich, brown crust forms. Remove from heat. Transfer the steak to a plate, and let it rest for 10 minutes.
  7. Meanwhile, pour off the drippings from the skillet. (Do not wipe the skillet dry.) Add the butter to the skillet, and let it melt over medium heat. Add the shallot, garlic, and crushed peppercorns. Cook, stirring often, for 2–3 minutes, until softened and fragrant.
  8. Add the Champagne to the mixture in the skillet, and bring it to a simmer over medium. Simmer, undisturbed, until nearly evaporated, 2–3 minutes. Add the demi-glace, stock, and Worcestershire. Cook, stirring occasionally, until the mixture reduces by half, 3–4 minutes.
  9. Whisk the cream into the mixture in the skillet. Cook, stirring occasionally, until slightly thickened and gently bubbling, about 2 minutes. Taste and season with salt and ground pepper.
  10. Transfer the rested steak to a cutting board. Slice against the grain into ½-inch-thick pieces. Top the steak with the sauce, and serve warm.
  11. Enjoy!
  12. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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Reverse Sear Steak With Peppercorn Sauce