"A steak au poivre done right features beef encrusted in black peppercorns, still pink inside, and easy to dissect with a knife and fork. All that’s left is to douse or dunk the steak in a sauce made from heavy cream and meat juices. Orsay, a French restaurant on the Upper East Side, has perfected the form over the last 20 years. It’ll cost you a pretty penny, but there’s no price you can put on New York classics." - Eater Staff
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