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

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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 Time15

Cook Time1 45

Total Time2

Course: Dinner

Cuisine: French

Servings: servings

Calories: 277kcal

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

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.

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.

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

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

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.

- 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.