When I lived in Thailand for a year, I fell in love with the bold, vibrant flavors of Thai cuisine—aromatic herbs, fiery chilies, and the deep umami of fermented seasonings. Thai food isn’t just about heat; it’s about harmony, where sweet, sour, salty, and spicy flavors collide in every bite.
At the same time, I’ve always admired French cuisine for its precision and richness. Steak au Poivre, the classic French peppercorn-crusted steak with a creamy sauce, is the epitome of indulgence.
So I thought—why not blend the two? This Thai Steak Au Poivre takes the timeless elegance of French steak and infuses it with the bold, in-your-face flavors of Thailand. The result? A luxurious, peppery steak bathed in a velvety Thai-style sauce, rich with coconut milk, tamarind, lemongrass, and Thai chili paste.
It’s a perfect marriage of French technique and Thai soul.
Why You’ll Love This Thai Steak Au Poivre
✔ French meets Thai fusion – A sophisticated dish with an exotic twist.
✔ Incredible flavor balance – Creamy coconut milk + spicy chilies + tangy tamarind = magic.
✔ Rich, peppery crust – A mix of black, pink, and makwan (or Sichuan) peppercorns for a fragrant crust.
✔ Pairs beautifully with jasmine rice – Soaks up all the incredible sauce.
Tips for the Perfect Thai Steak Au Poivre
🔥 Use high-quality steak – A well-marbled striploin or ribeye works best.
🔥 Flambée for richness – Burning off the alcohol enhances the sauce’s depth.
🔥 Balance the spice – Adjust the Thai chilies based on your heat tolerance.
🔥 Let the steak rest – This keeps the juices inside for maximum tenderness.
Thai Steak Au Poivre – A Bold Fusion of Thai & French Cuisine
2
servings15
minutes10
minutesIngredients
- For the Steak
1 1 striploin steak (12-18 oz / 350-500 g)
1 tsp 1 black peppercorns, lightly crushed
1 tsp 1 pink peppercorns, lightly crushed
1 tsp 1 makwan peppercorns (or green sichuan peppercorns), lightly crushed
kosher salt
neutral oil
2 tbsp 2 butter
- For the Thai Au Poivre Sauce
1 1 shallot, finely diced
100 mL 100 brandy
250 mL 250 beef stock
1 stalk 1 lemongrass, roughly chopped
2 2 kaffir lime leaves
2 2 thai chilies (adjust to spice tolerance)
1″ piece 1″ galangal, sliced
1 tbsp 1 green peppercorns (canned or fresh)
100 mL 100 cocount milk
1 tbsp 1 Thai chili paste (nam prik pao)
1 tsp 1 tamarind paste
fish sauce, to taste
- For Garnish
1 sprig 1 fresh green peppercorns (optional)
Directions
- Crust the Steak
- Lightly crush the black, pink, and makwan peppercorns in a mortar and pestle.
Generously season both sides of the steak with kosher salt.
Coat one side of the steak with the peppercorn mix, pressing it in gently. - Cook the Steak
- Heat a splash of neutral oil in a pan over medium-high heat.
Place the steak peppercorn-side up first, searing the meat side for 1-2 minutes until browned. - Flip and sear the peppercorn-crusted side.
Lower the heat and add butter to the pan. - Once the butter starts foaming, baste the steak with the butter continuously until it reaches your desired doneness (medium-rare: 130°F, medium: 140°F).
If your steak is thicker than 1.5 inches, finish it in a 350°F oven until it reaches temp.
Remove from the pan, cover loosely with foil, and let it rest while you make the sauce. - Make the Thai Au Poivre Sauce
- In the same pan over medium-low heat, add the shallots and cook them in the residual butter until softened.
- Pour in the brandy and carefully flambée (ignite with a lighter) to burn off the alcohol. Be careful—the flames can be intense!
- Add the beef stock, lemongrass, kaffir lime leaves, Thai chilies, galangal, and green peppercorns.
Let the sauce reduce by half (about 5-10 minutes). - Stir in the nam prik pao, tamarind paste, and coconut milk, whisking until smooth.
Cook the sauce until it thickens to your liking. - Season to taste with fish sauce for a perfect umami kick.
- Serve & Enjoy
- Slice the rested steak against the grain.
Spoon the Thai Au Poivre sauce generously over the top. - Garnish with fresh green peppercorns (optional).
Serve with steaming jasmine rice—the perfect base to soak up the sauce!
