Steak with Peppercorn Sauce

The first time I made peppercorn sauce, I accidentally used black peppercorns instead of green, and my husband could barely finish his plate. Now I keep both varieties in my spice cabinet, but green peppercorns have this gentle, almost fruity heat that makes the sauce feel elegant rather than aggressive. Something about the way the cream mellows the peppery bite while letting it shine through is just magic. I save this recipe for those Friday nights when we want restaurant food without leaving the house.

Last winter, my sister came over after a brutal week at work, and I made this for her. She took one bite of that creamy, peppery sauce and literally closed her eyes for a full ten seconds. Now she requests it every time she visits, saying its the only thing that properly resets her mood. Theres something incredibly comforting about watching someone rediscover their appetite over a perfectly cooked steak.

Ingredients

• 2 boneless ribeye or sirloin steaks (8 oz each): Ribeye has more marbling and flavor, while sirloin is leaner—both work beautifully here
• 1 tbsp olive oil: Use a neutral oil with a high smoke point for searing without burning
• Salt and freshly ground black pepper: Be generous with the seasoning—it creates that gorgeous crust
• 2 tbsp green peppercorns in brine: Rinse them first and crush gently with a mortar and pestle or the back of a spoon
• 2 tbsp unsalted butter: Essential for that velvety sauce texture and rich flavor
• 1 small shallot, finely minced: Shallots are milder than onions and add subtle sweetness
• 1/2 cup beef stock: Homemade stock tastes best, but a good quality store-bought version works too
• 1/3 cup heavy cream: Dont substitute—this creates the luxurious consistency
• 2 tbsp brandy or cognac: Adds depth and deglazes the pan beautifully

Instructions

Bring the steaks to room temperature:

Take them out of the fridge 30 minutes before cooking and pat them thoroughly dry with paper towels—this helps achieve a perfect sear. Season generously on both sides with salt and pepper.

Sear the steaks:

Heat olive oil in a heavy skillet over medium-high heat until it shimmers. Add the steaks and cook for 3 to 4 minutes per side for medium-rare, or adjust to your preferred doneness. Transfer to a plate and tent loosely with foil to rest.

Build the sauce base:

Reduce heat to medium and add butter to the same skillet. Sauté the minced shallot for 1 to 2 minutes until soft and fragrant, then stir in the crushed green peppercorns.

Deglaze the pan:

Carefully pour in the brandy or cognac and let it bubble for 30 seconds, scraping up any browned bits from the bottom of the pan—that stuff is liquid gold.

Add the liquids:

Pour in the beef stock and simmer for 2 minutes to reduce slightly. Lower the heat and stir in the heavy cream, letting everything simmer until the sauce thickens enough to coat a spoon, about 2 to 3 minutes.

Finish and serve:

Season the sauce with salt to taste, then return the steaks to the pan for 1 minute, spooning that gorgeous sauce over them to reheat. Serve immediately with extra sauce on top.

Save

This recipe became my anniversary dinner tradition after I made it on a whim one year. Now it would feel wrong to celebrate without the smell of peppercorns sizzling in butter filling the kitchen. Some traditions stick because theyre worth repeating.

Choosing the Right Cut

Ive tried this with almost every steak cut, and ribeye remains my favorite for its rich marbling. Sirloin works well if you prefer something leaner, but you might want to finish the sauce with an extra knob of butter to compensate for the lost fat. Filet mignon feels luxurious but sometimes lacks the beefy flavor this sauce really needs.

Sauce Consistency Secrets

The sauce should coat the back of a spoon without sliding right off. If its too thin, keep simmering—cream sauces thicken beautifully with patience. If it gets too thick, splash in a little more beef stock or cream until you reach that velvety perfection.

Make It Yours

Sometimes I swap half the cream with crème fraîche for a tangy note that cuts through the richness. A splash of Dijon mustard whisked in at the end adds another layer of flavor that plays nicely with the peppercorns. You can also finish with fresh herbs like parsley or tarragon for color.

• Try using a mix of green and black peppercorns for complex heat
• A garlic clove minced with the shallot adds another aromatic dimension
• Double the sauce recipe if you want extra for dipping

Save

Good food is better when shared, but I wont judge if you eat this whole thing yourself.

Recipe FAQs

→ How do I achieve medium-rare doneness for the steak?

Cook the steaks for about 3–4 minutes per side over medium-high heat, then let them rest to finish cooking evenly.

→ Can I substitute green peppercorns with black peppercorns?

Yes, black peppercorns provide a spicier kick, while green ones in brine are milder and fruitier.

→ What alternatives exist for brandy in the sauce?

You can omit brandy or replace it with additional beef stock to maintain richness without alcohol.

→ How to thicken the peppercorn sauce properly?

Simmer the sauce gently after adding cream until it reduces slightly and attains a creamy consistency, about 2–3 minutes.

→ What side dishes pair well with this dish?

French fries, mashed potatoes, or sautéed green beans complement the steak and sauce nicely.