Steak with Peppercorn Sauce (Printable)
Tender grilled steak paired with a luscious peppercorn sauce for a delicious main course.
# What You Need:
→ Steak
01 - 2 (8 oz) boneless ribeye or sirloin steaks
02 - 1 tbsp olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Peppercorn Sauce
05 - 2 tbsp green peppercorns in brine, rinsed and lightly crushed
06 - 2 tbsp unsalted butter
07 - 1 small shallot, finely minced
08 - 1/2 cup beef stock
09 - 1/3 cup heavy cream
10 - 2 tbsp brandy or cognac
11 - Salt, to taste
# How-To Steps:
01 - Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry thoroughly and season both sides generously with salt and black pepper.
02 - Heat olive oil in a heavy skillet over medium-high heat. When hot, add the steaks and sear for 3–4 minutes per side for medium-rare, adjusting time for desired doneness. Transfer steaks to a plate, tent with foil, and let rest.
03 - Reduce heat to medium. Add butter to the same skillet, then sauté the shallot for 1–2 minutes until soft and translucent.
04 - Stir in crushed green peppercorns. Carefully add brandy or cognac and let it bubble for 30 seconds, scraping up any browned bits from the bottom of the pan.
05 - Add beef stock and simmer for 2 minutes until slightly reduced.
06 - Lower heat and stir in the heavy cream. Simmer until the sauce thickens slightly, about 2–3 minutes. Season with salt to taste.
07 - Return the steaks to the pan for 1 minute, spooning sauce over them to reheat thoroughly. Serve immediately with generous spoonfuls of peppercorn sauce.
# Helpful Tips:
01 -
- The sauce comes together in minutes but tastes like something youd order at a fancy French bistro
- Green peppercorns give a sophisticated twist that makes this steak dinner feel special and indulgent
02 -
- Room temperature steaks cook more evenly and sear better than cold ones
- Letting the meat rest prevents all those delicious juices from running out onto your cutting board
03 -
- Crush the peppercorns just before making the sauce for the freshest flavor
- Warm your serving plates in the oven so the steak stays hot longer