Sous Vide New York Strip Steak au Poivre

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You know those meals that feel fancy enough for a celebration but are easy enough to make on a lazy day? That’s exactly what this sous vide New York strip steak au poivre with pink peppercorn sauce is bringing to the table. The steak is medium rare and melt-in-your-mouth tender with a perfectly seared crust, and the creamy pink peppercorn sauce? Let’s just say it’s the kind of thing you’ll be sneaking extra spoonfuls of. Trust me, this one’s a keeper, honey.

The sous vide method is my husband’s favorite way to cook—probably because it’s foolproof! His first attempt at a steak ten years ago though was… let’s just say memorable, and not in a good way.

It was for my birthday, and he bravely tackled it on the stovetop with no recipe in sight. Poor guy was so discouraged (he literally set the pan on fire!) that he swore off cooking altogether.

Enter the sous vide. With its precise temperature control, consistency, and ease, I convinced him to give steak another shot, and it turned out perfectly—juicy, tender, and downright impressive. Now, making sous vide steak is his thing (besides his beloved brisket on the smoker, of course), and I’ve never been happier to hand over the reins when it’s steak night.

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The Best Sous Vide Steak with Creamy Pink Peppercorn Sauce

If you’re a beginner cook, don’t worry, honey—this sous vide recipe has your back! I’ve shared sous vide steaks before, but this one’s extra special. We’re talking steak au poivre, which sounds fancy because it is, but it’s also super easy to make at home.

The steak gets coated in crushed black and pink peppercorns (perfect for Valentine’s Day vibes!), vacuum-sealed with butter and fresh thyme, and cooked in the sous vide water bath. It’s hands-off for up to 4 hours, giving you plenty of time to handle anything else. After that, you’ll sear it in a hot cast iron skillet and whip up the most dreamy whiskey pink peppercorn sauce to take it over the top.

Don’t stress—I’m breaking it all down step by step with process shots, so you’ll feel like a pro. Get ready to wow your family, your special someone, or just yourself with this restaurant-worthy steak and some steakhouse-worthy sides!

What is Steak au Poivre?

Steak au Poivre is is a French variation of a cooking technique that has been around forever: covering meat in peppercorns! We have cookbooks dating back centuries of venison roasts, racks of lambs, and crowns of pork all coated in crushed peppercorns.

Steak au poivre (pronounced 'oh-pwahv, meaning 'pepper steak') is a French dish with a steak coated in crushed peppercorns, seared with the crust, then served with a silky sauce made from the pan drippings, butter, and booze.

Sous Vide Steak Temperature Guide

Sous vide cooking is all about precision temperatures. You'll never have to worry if something is over or undercooked because you set your sous vide to temperature, friend. But when it's time for you to take control of the searing, well, this is where you gotta know your stuff.

Many people complain that you just can't get a good sear on a sous vide cooked steak, but honey, it's just not true.  My recommended cooking method is to slightly undercook a steak in the sous vide (i.e. just turn the temperature a couple of degrees lower than the desired steak degree) so I can get a really nice hard sear on it in the pan.

For me, my perfect steak is a medium-rare, which is why I set the temperature to 128 degrees, then sear it nice and hot on all sides for a bit. It's Perfectly cooked steak with a perfect sear!

Ingredients Needed 

• A 1.5-2 inch thick NY Strip Steak - Thick steaks cook evenly in the sous vide, sear beautifully without overcooking, and look downright restaurant-worthy on the plate.
• Black and Pink Peppercorns - Black peppercorns bring bold, spicy heat, while pink peppercorns add a floral, slightly sweet note.
• Butter - Adds richness to the steak while helping infuse the steak with that thyme and peppercorn during the sous vide process.
• Fresh Herbs - Thyme brings a light, aromatic touch that enhances the steak without overpowering it. You can also use rosemary, but it can be overpowering so don't use more than 1 sprig.

For the Peppercorn Steak Sauce

• Pink Peppercorns - Pink peppercorns are berries that have a fruitier, more subtle black pepper taste. I love using them in this sauce to complement the pepper-crusted steak.
• Whiskey - A splash for depth, with just enough smoky warmth to complement the peppery sauce.
• Shallot and Garlic - The savory foundation that gives the sauce its depth and keeps every bite flavorful.
• Thyme
• Dijon Mustard - Our emulsifier that keeps everything together, as well as bringing a tangy accent that cuts through the richness and adds balance.
• Balsamic Vinegar - Brings a touch of sweetness and acidity
• Beef Stock - use one that is low-sodium so you can control the salt. Homemade is always best, but Better than Bouillon is my store-bought fave.
• Cream
• Cold Butter - Whisked in at the end to thicken the sauce and give it that silky, glossy finish.

How to Sous Vide New York Strip Steak

How to Cook a Steak Sous Vide, Step by Step

Step 1 | Crush the peppercorns until they are decently cracked. You don't want them too big where you'll crunch on giant bits of pepper, but you don't want them powdered either.

Step 2 | Put the peppercorns onto a plate and place your steak right on them. Give a little press, then flip the steak to cover the other side.

Step 3 | Place the steak in a bag with a sprig of fresh thyme and a pat of butter, vacuum seal it, and set into your sous vide water bath at 128 degrees F for at least 90 minutes, though if your steak is fattier (prime grade with a ton of marbling) go for 120 minutes. 

Step 4 | Take the steak out of the sous vide bag, but keep the juices! They're perfect for the au poivre sauce. Pat the steak dry with a paper towel on all sides.

Step 5 | Time to sear! Get a little oil in your cast iron pan and get that ripping hot. Once the oil is shimmering in the pan, carefully lay the steak away from you in the pan. Let sear for 1-2 minutes, until we get a nice browned crust.

Flip onto the other side and repeat, then sear the fat cap on the side. Because we undercooked it a bit, we won't end up with an overcooked steak! Remove the steak from the pan and turn down the heat. 

Make the Pink Peppercorn Sauce

Step 6 | Melt down the butter in that same pan and add the rest of your crushed peppercorns and shallots and let that cook until the shallots start turning golden brown.

Step 7 | Add the thyme and garlic at the end of the cook time, we want them fragrant but not browning.

Step 8 | Turn the heat off, add the whiskey to deglaze the bottom of the pan, then turn the heat back on. We don't want to set this on fire, I'm not responsible for your eyebrows!

Step 9 | Add the beef broth. Bring to a simmer, letting reduce for about 3-5 minutes.

Step 10 | Whisk in the cream, simmer again for 2-3 minutes, then turn off the heat and whisk in the cold butter.

Step 11 | Slice up the steak au poivre, serve with the peppercorn sauce, and your favorite sides!

Recipe Variations

• Sauté some sliced mushrooms along with the shallots for an earthy, hearty addition to the sauce.
• Substitute coconut cream or a cashew cream base for the heavy cream to make the sauce dairy-free. Note: this will change the flavor.
• Add a touch of cayenne or crushed red pepper flakes to the pink peppercorn crust for those who like a little heat.
• Add a splash of fresh orange juice or zest to the pink peppercorn sauce to brighten the flavors.
• You can swap out the New York strip for ribeye, filet mignon, or even a thick-cut sirloin if that’s what you have on hand.

Pro Tips

• For the peppercorn crust, use a mortar and pestle or the bottom of a heavy pan to crush the peppercorns if you don't have something. Avoid grinding them too finely—a coarse texture is key for that bold flavor and satisfying crunch.
• If you don’t cook with alcohol, can can deglaze the pan with beef stock or chicken broth.
• Can't use a vacuum sealer or sous vide bags? Use the water displacement method with a zip-top bag.

Steakhouse-Worthy Sides to Serve with Steak

Equipment I Used

• Sous Vide Device - this is called a sous vide immersion circulator when you shop for it, it's what makes this whole water bath work. They used to be big fancy restaurant-only type appliances, but now they're affordable and easily fit in a kitchen cabinet or deep drawer.
• Sous Vide Bags
• Vacuum Sealer - you may think this is some fancy appliance (some are!) but you know what it is? A FoodSaver!
• Cast Iron Skillet - use one that can fit both of your steaks at the same time, you'll want a 10 inch or 12 inch.

FAQs

Sous Vide NY Strip Steak au Poivre with Creamy Pink Peppercorn Sauce

By: Eden Westbrook

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Anyone can whip up this perfectly cooked sous vide New York Strip Steak at home, seared on the stove and served with a creamy pink peppercorn sauce.

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 45 minutes mins

Total Time: 2 hours hrs

4 servings

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Equipment

• Sous Vide Immersion Circulator
• Vacuum Sealer
• 10 Inch Cast Iron Skillet

Ingredients 

For the Steak

• ▢ 2 (12 ounce) New York strip steaks, 1.5-2 inches thick
• ▢ kosher salt, to taste
• ▢ 2 teaspoon black peppercorns, crushed
• ▢ 2 teaspoon pink peppercorns, crushed
• ▢ 2 tablespoon butter, salted or unsalted
• ▢ 4 sprigs fresh thyme
• ▢ 1 tablespoon vegetable oil, or other high heat oil

For the Creamy Peppercorn Sauce

• ▢ 2 tablespoon butter, salted or unsalted
• ▢ 1 tablespoon pink peppercorns, crushed; or use ½ tablespoon crushed black peppercorns
• ▢ 1 shallot, minced
• ▢ 2 teaspoon garlic, minced
• ▢ 2 teaspoon fresh thyme leaves
• ▢ ¼ cup whiskey, or brandy; for deglazing
• ▢ ½ cup beef stock
• ▢ ½ teaspoon Dijon mustard
• ▢ 2 teaspoon balsamic vinegar
• ▢ ¼ cup heavy cream
• ▢ 1 tablespoon cold butter, to finish
• ▢ Kosher salt, to taste

Instructions 

Prepare the Steaks

• Season both sides of the steaks generously with kosher salt. Press the crushed black and pink peppercorns onto the steaks to form a crust.
  2 (12 ounce) New York strip steaks, kosher salt, 2 teaspoon black peppercorns, 2 teaspoon pink peppercorns
• Place each steak into a vacuum-seal bag or resealable freezer-safe bag. Add 1 tablespoon butter and 2 sprigs of thyme to each bag.
  2 tablespoon butter, 4 sprigs fresh thyme
• Vacuum-seal the bags or use the water displacement method for resealable bags.

Sous Vide the Steaks

• Preheat the sous vide water bath to 129°F (53°C) for medium-rare. (Adjust to 135°F for medium or 125°F for rare.)
• Submerge the bags in the water bath and cook for at least 90 minutes, up to 4 hours.

Sear the Steaks

• Remove the steaks from the bags and pat completely dry with paper towels. Discard the thyme, but save any juices left in the bag for the sauce.
• Heat a cast iron skillet over medium high heat until very hot. Add 1 tablespoon high heat oil and sear the steaks for 30–60 seconds per side until golden brown. Sear the edges as well for about 15-30 seconds until the fat is golden brown. Remove the steaks and let them rest.
  1 tablespoon vegetable oil

Make the Pink Peppercorn Sauce

• Reduce the heat to medium and melt the butter in the same skillet. Add the crushed pink peppercorns and shallot; sauté until softened, about 1–2 minutes.
  2 tablespoon butter, 1 tablespoon pink peppercorns, 1 shallot
• Add in the garlic and thyme leaves, let sizzle for about a minute, until the garlic is very fragrant. Then turn off the heat.
  2 teaspoon garlic, 2 teaspoon fresh thyme leaves
• Add the whiskey to deglaze the pan, scraping up any browned bits. Let it simmer for 30 seconds to 1 minute to cook off most of the alcohol. Then turn the heat back on.
  ¼ cup whiskey
• Stir in the beef stock (and any juices in the sous vide bag), Dijon mustard, and balsamic vinegar. Simmer for 3–4 minutes, reducing slightly.
  ½ cup beef stock, ½ teaspoon Dijon mustard, 2 teaspoon balsamic vinegar
• Add the heavy cream and continue to simmer until the sauce thickens enough to coat the back of a spoon, about 2–3 minutes.
  ¼ cup heavy cream
• Whisk in 1 tablespoon cold butter to finish the sauce. Season the peppercorn sauce with salt to taste.
  1 tablespoon cold butter, Kosher salt

Serve

• Slice the steaks against the grain.
• Spoon the pink peppercorn sauce generously over the steak and serve with your favorite sides, like creamy mashed potatoes, shoestring fries for steak frites, or roasted vegetables.

Last step!Be sure to snap a pic and share on Instagram #sweetteaandthyme and tag me at @sweet_tea_thyme so we can all see!

Recipe Notes

• • For the peppercorn crust, use a mortar and pestle or the bottom of a heavy pan to crush the peppercorns if you don't have something. Avoid grinding them too finely—a coarse texture is key for that bold flavor and satisfying crunch

• • If you don’t cook with alcohol, can can deglaze the pan with beef stock or chicken broth.

• • Can't use a vacuum sealer or sous vide bags? Use the water displacement method with a zip-top bag.

Nutrition Information

Serving: 1 serving, Calories: 277kcal (14%), Carbohydrates: 8g (3%), Protein: 2g (4%), Fat: 23g (35%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 55mg (18%), Sodium: 186mg (8%), Potassium: 210mg (6%), Fiber: 2g (8%), Sugar: 2g (2%), Vitamin A: 790IU (16%), Vitamin C: 4mg (5%), Calcium: 61mg (6%), Iron: 1mg (6%)