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Steak with Peppercorn Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 66 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This classic steak and peppercorn sauce recipe features perfectly cooked porterhouse, rib-eye, or scotch fillet steaks seared to medium-rare perfection and served with a rich, creamy peppercorn sauce. Cooked on the stovetop, the dish combines the robust flavor of cracked black peppercorns with shallots, garlic, Worcestershire sauce, and cream to create an indulgent, restaurant-quality meal that’s straightforward to prepare at home. The buttery sauce with fresh thyme adds depth and a smooth finish to the juicy, tender steaks.

Ingredients

Steak

  • 2 porterhouse, rib-eye, or scotch fillet steaks, 1-1 ½ inch thick (about 340g/¾lb each)
  • 1 teaspoon vegetable oil
  • 1 teaspoon cooking salt or kosher salt
  • 3-4 teaspoons whole black peppercorns

Peppercorn Sauce

  • 1 tablespoon vegetable oil
  • 1 small shallot, very finely chopped
  • 1 large clove garlic, minced
  • 1 ½ tablespoons Worcestershire sauce (6 teaspoons)
  • ¾ cup beef stock (180ml)
  • 2 tablespoons unsalted butter (28g/1oz)
  • 3-4 sprigs fresh thyme (optional)
  • ½ cup cream (125ml)
  • Flaky sea salt, to taste

Instructions

  1. Prepare the steak: Take the steaks out of the fridge 30 minutes before cooking to bring them to room temperature. Trim any thick fat cap down to about 5mm/1/5 inch to ensure it renders properly during cooking. Save the offcuts to add flavor to the pan if desired.
  2. Crush the peppercorns: Using a mortar and pestle or a ziplock bag with a rolling pin, coarsely crush the peppercorns to create a mix of cracked pieces and some whole peppercorns for texture and flavor in the sauce.
  3. Heat the pan: Place a large non-stick frying pan on medium-high heat and allow it to heat for 3-4 minutes until very hot. If using a non-nonstick skillet, add 2-3 tablespoons of oil at this stage to prevent sticking.
  4. Season the steaks: Rub 1 teaspoon of vegetable oil evenly over both steaks, then massage 1 teaspoon of salt all over their surfaces to season.
  5. Cook the steaks: Place the steaks in the hot pan and cook, turning every minute, to your desired doneness. Use a meat thermometer for accuracy: medium-rare at 130°F, medium at 140°F, and medium-well at 145°F. Medium-rare takes about 10 minutes for these thicknesses. Move steaks around to prevent burning brown bits on the pan bottom.
  6. Render fat cap if present: If the steaks have a fat cap, stack them and hold on their side with tongs for about a minute to render the fat properly.
  7. Rest the steaks: Heat a plate in the microwave for 1 to 1 ½ minutes to warm it. Transfer cooked steaks to the warm plate and tent loosely with foil to rest.
  8. Start the sauce: Reduce heat to medium and briefly remove the pan from the stove to cool slightly before making the sauce.
  9. Add oil for sauce: Add 1 tablespoon of vegetable oil to the pan. If there are sufficient pan drippings, additional oil may not be needed.
  10. Sauté shallot and garlic: Add the finely chopped shallot and minced garlic and cook for a couple of minutes until the shallot softens and becomes translucent.
  11. Add liquids and peppercorns: Pour in the beef stock, Worcestershire sauce, and crushed peppercorns. Bring to a simmer and cook for 2 minutes to reduce slightly and concentrate flavors.
  12. Incorporate butter and thyme: Add the unsalted butter and fresh thyme sprigs, stirring until the butter melts and blends into the sauce.
  13. Add cream and thicken: Stir in the cream and return the sauce to a gentle simmer, cooking for another 2-3 minutes until thickened to your preference. The thicker the sauce, the more intense the pepper flavor.
  14. Finish the sauce: Pour in any juices collected from resting the steaks on the plate to add extra flavor. Taste and adjust seasoning with flaky sea salt if needed.
  15. Serve: Cut steaks in half or slice into thick pieces if preferred. Plate the steak, spoon over the peppercorn sauce, and serve immediately for best flavor and texture.
  16. Enjoy and share feedback: Take a moment to leave a comment and rating; feedback is appreciated and helps improve the recipe experience.

Notes

  • Use a meat thermometer for perfectly cooked steaks; thickness and stove heat can vary cooking times.
  • Crushing peppercorns rather than grinding them maintains texture and provides bursts of pepper flavor.
  • Adjust cream quantity or simmering time to control sauce thickness and intensity of peppercorn taste.
  • Resting steaks under foil after cooking allows juices to redistribute, ensuring a juicy steak.
  • If using a regular skillet without non-stick coating, add extra oil while heating pan to prevent sticking.
  • Fat cap on steaks should be trimmed to a manageable thickness; too thick fat won’t render well and affects texture.

Find it online: https://ivysrecipes.com/steak-with-peppercorn-sauce-recipe/