When you order steak au poivre at a restaurant (perhaps from one of these standout establishments in NYC), you can sit back, relax, and enjoy a rich meal. But after putting in the time at home to whip ...

Step back in time to a steakhouse in the 1960s and two dishes would have been all the rage: steak Diane and steak au poivre. Though these have fallen out of favor with diners and might be considered ...

First, Gear Patrol brought you the Gear Burger. The response was as robust as its grilled Kobe beef. That got us thinking about other man-approved recipes. There’s nothing more central to the male ...

4 beef steaks of your choice (we use tenderloin) Salt Fresh coarse ground black peppercorns 2 tablespoons soy or canola blend oil Au Poivre sauce (see recipe below) Let steak sit at room temperature ...

Steak au poivre is one of those rare retro dishes that continues to hold up decades after its heyday. While black pepper is a key component to practically every steak seasoning blend, steak au poivre ...

A great steak doesn’t need sauce or a fancy recipe. But every once in a while I find a steak that forces me to make an exception. The steak au poivre at The Capital Grille is such a steak. It’s a ...

On December 8, the SoHo institution turns 50. Guy and Karim Raoul reflect on its dishy legacy—along with 15 notable New ...

The Roadhouse isn't just a steakhouse, but the owner has a passion for quality grade, cut and preparation. A closer look at ...

Armando Rafael for The New York Times. Food Stylist: Brett Regot. Choose the right cut of meat and follow these easy tips to prepare steak au poivre for two. Armando Rafael for The New York Times.