Grilled Peppercorn Crusted New York Strip with Mushroom Sauce

Few meals rival the satisfaction of a juicy, tender New York Strip Steak grilled to perfection, featuring a bold peppercorn crust and finished with a silky mushroom cream sauce — the classic Steak Au Poivre made approachable at home.

Thanks to the California Beef Council for sponsoring the inspiration behind this recipe.

One bite of this peppercorn-crusted strip steak with creamy mushroom sauce and you’ll be transported to a cozy Parisian bistro. After enjoying Steak Au Poivre many times abroad, I recreated a home-friendly version that delivers the same bold flavors with minimal fuss.

The three keys to success are: choose a quality New York Strip steak with good marbling, press on a coarse cracked pepper crust, and finish with a rich mushroom cream sauce. These elements combine for a restaurant-worthy dish that’s surprisingly easy to prepare in under an hour.

What is a New York strip steak?

The New York Strip, also labeled as strip steak, strip loin steak, or New York Steak at butcher counters, is cut from the short loin. It has great flavor and a satisfying amount of marbling, which keeps the meat tender and juicy when cooked properly. While not as buttery-soft as filet mignon, the strip offers excellent beef flavor for the price. Compared to top sirloin, the strip has more fat and marbling, which translates to richer taste. Compared to ribeye, a strip has slightly less marbling but remains a robust, steakhouse favorite.

When shopping, look for a bright red color and visible marbling — the thin white veins of fat — which are indicators of flavor and tenderness. The cut is commonly available both boneless and bone-in; a bone-in strip may be labeled club or ambassador steak.

What is the best thickness for a strip steak?

Strip steaks typically range from 1/2 inch to 1 1/2 inches. For an easier path to perfect doneness, choose steaks at least 1 inch thick. Thicker steaks are more forgiving and less likely to overcook in the center while developing a great crust on the outside. Grilling times depend on thickness and heat; a good starting point is roughly 5 minutes per side on a hot grill for medium-rare, but the most reliable method is to use an instant-read thermometer.

• Rare: 125°F
• Medium rare: 135°F
• Medium: 145°F
• Medium well: 155°F
• Well done: 160°F

Remember the steak will continue to rise about 5°F while resting off the heat.

How to cook it perfectly

Follow these four steps for restaurant-quality peppercorn crusted New York Strip Steaks at home:

1. Bring the steaks to room temperature. Remove steaks from the refrigerator about 30 minutes before cooking so they cook evenly.
2. Season generously. Sprinkle kosher salt on both sides, then press coarse fresh-cracked black pepper over each side to form the peppercorn crust. Grinding fresh peppercorns at home yields the best aroma.
3. Use a very hot grill or skillet. Preheat a charcoal or gas grill to medium-high (around 400–450°F) or heat a cast-iron skillet over medium-high on the stove. Sear the steaks until a deep crust forms — about 5 minutes per side for medium-rare depending on thickness.
4. Let the steaks rest. Transfer cooked steaks to a cutting board, tent with foil, and rest 10 minutes so juices redistribute for a juicier, more tender result.

How to make creamy mushroom sauce

This steak shines with a creamy mushroom sauce. You can prepare the sauce in a skillet on the grill or on the stovetop in a cast-iron pan. Follow these steps for a silky, flavorful finish:

1. Combine oil and butter. A mix of olive oil and butter increases flavor and raises the smoke point so you can cook over high heat without burning the butter.
2. Sauté aromatics and mushrooms. Cook sliced onions, baby bella mushrooms, and minced garlic in the butter–oil mixture until tender and browned.
3. Season thoughtfully. Add Worcestershire sauce, kosher salt, and more fresh-cracked black pepper to taste.
4. Finish with cream. Lower the heat and stir in heavy cream, cooking briefly just until the sauce thickens and is heated through. This creates a luscious, spoon-worthy sauce perfect for steak.

What to serve with the steaks

Classic pairings include creamy mashed potatoes or roasted or sautéed vegetables. For a full steakhouse experience, choose rich, savory sides like creamed corn, garlic smashed potatoes, or crisp green beans with bacon. If serving wine, bold reds such as Cabernet Sauvignon, Bordeaux-style blends, or Malbec complement the peppercorn crust and creamy sauce.

• Instant Pot Mashed Potatoes
• Rosemary Blue Cheese Mashed Potatoes
• Cheesy Mashed Cauliflower (low-carb option)
• Creamed Corn
• Green Beans with Bacon
• Roasted Cauliflower Salad
• Crispy Smashed Potatoes
• Air Fryer Baked Potato or Instant Pot Baked Potatoes
• Blue Cheese Salad (steakhouse chopped wedge)
• Truffle Fries for a steak frites twist

Grilled New York Strip Steak with Peppercorn Crust and Creamy Mushroom Sauce

A peppercorn-crusted New York Strip finished with a rich mushroom cream sauce — bold flavor and effortless technique for a show-stopping steak dinner.

Servings: 4 people

Prep Time: 30 minutes

Resting Time: 30 minutes

Total Time: 1 hour

Author: Whitney Bond

Ingredients

New York Strip Steaks

• 4 Boneless New York Strip Steaks, 8–10 oz each
• 1 teaspoon kosher salt
• 1/4 cup fresh cracked black peppercorns

Creamy Mushroom Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup sliced onion
• 12 ounces baby bella mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon kosher salt
• 1 teaspoon fresh cracked black peppercorns
• 1 cup heavy cream

Instructions

• Remove the steaks from the refrigerator 30 minutes before preparing the recipe so they reach room temperature.
• Sprinkle 1/4 teaspoon kosher salt evenly over both sides of each steak.
• Place 1/4 cup fresh cracked peppercorns on a plate and press each steak into the peppercorns, coating both sides well.
• Place the butter, olive oil, and sliced onions in a large cast-iron skillet.
• Preheat a grill to medium-high heat (400–450°F).
• Add the steaks to the grill and place the cast-iron skillet with butter and onions on the grill alongside the steaks.
• Cook the steaks about 5 minutes per side for medium-rare, adjusting time for thickness and desired doneness.
• Remove steaks from the grill, transfer to a cutting board, and tent with foil.
• Let the steaks rest for 10 minutes to allow juices to redistribute.
• While the steaks rest, add the mushrooms, garlic, and Worcestershire sauce to the cast-iron skillet on the grill. Season with 1 teaspoon kosher salt and 1 teaspoon fresh cracked black pepper.
• Cook the mushrooms and onions for about 5 minutes, stirring occasionally until softened.
• Reduce the grill heat to low, pour in the heavy cream, and stir constantly for about 2 minutes until the sauce thickens slightly. Remove the sauce from the heat.
• Slice the steaks against the grain if desired, plate, and spoon the creamy mushroom sauce over the top before serving.

Notes

• You can slice the steaks before topping with sauce or serve them whole and pour the sauce over each portion. When slicing, always cut against the grain for maximum tenderness.
• If you prefer, cook the steaks in a hot cast iron skillet on the stove over medium-high heat instead of grilling. Be sure the skillet is very hot and cook about 5 minutes per side or until your desired internal temperature is reached.

Nutrition Facts

Calories: 652 kcal (33%)

Carbohydrates: 21 g (7%)

Protein: 55 g (110%)

Fat: 41 g (63%)

Saturated Fat: 21 g (105%)

Sodium: 1397 mg (58%)

Fiber: 5 g (20%)

Iron: 6 mg (33%)

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