Steak with Peppercorn Sauce
Savor the timeless elegance of Steak with Creamy Peppercorn Sauce, a dish that transforms a simple steak into a restaurant-quality experience. The rich, velvety sauce—infused with brandy, beef broth, and coarsely crushed peppercorns—creates a beautiful balance of savory, spicy, and slightly sweet flavors.
Perfect for a cozy dinner or a celebratory meal, this recipe highlights the harmonious pairing of tender steak and a luxuriously creamy sauce. Whether you’re an avid steak lover or just looking to elevate your cooking, this dish promises a memorable dining experience.
Key Ingredients for a Flavorful Steak with Creamy Peppercorn Sauce
The Steak
- New York Strip or Porterhouse steak – These cuts offer a great balance of tenderness and flavor, making them ideal for searing.
- Salt and freshly ground black pepper – Essential for seasoning and building a crust on the steak.
- Vegetable oil – Helps achieve a high-temperature sear for a caramelized exterior.
The Sauce
- Brandy or cognac – Adds depth and a touch of sweetness; can be substituted with Marsala or non-alcoholic options.
- Beef broth – Provides a savory base for the sauce, keeping it well-rounded.
- Heavy cream – Creates the luxurious, creamy texture that defines the sauce.
- Crushed black peppercorns – The star ingredient, delivering bold, spicy notes; green peppercorns offer a milder alternative.
Simple Steps to Steak Perfection
Cook the Steak to Perfection
Season your steaks generously with salt and freshly ground pepper, then sear them in a hot skillet for a crispy crust and tender, medium-rare center. Rest the steaks under foil while preparing the sauce.
Create the Creamy Peppercorn Sauce
Deglaze the skillet with brandy or cognac, then reduce the liquid to concentrate the flavor. Add beef broth, heavy cream, and crushed peppercorns, simmering until the sauce thickens into a rich, velvety consistency.
Bring It All Together
Spoon the warm, creamy peppercorn sauce generously over the rested steaks. Pair with sautéed spinach, roasted potatoes, or a simple green salad for an unforgettable meal.
Tips for Steak and Sauce Success
Achieving the perfect steak starts with choosing the right cut. New York Strip or Porterhouse steaks provide an ideal combination of texture and flavor, but ribeye is another excellent option. To avoid overcrowding the pan, cook in batches if necessary, ensuring each steak gets a proper sear.
For the sauce, freshly crushed peppercorns deliver the best flavor. Use a rolling pin or mortar and pestle for optimal results. Avoid boiling the cream too vigorously to maintain the sauce’s smooth, silky texture.
Storing Leftovers Like a Pro
Store leftover steak and sauce separately in airtight containers. Refrigerate for up to three days. Reheat the steak gently in a skillet over low heat or in the oven, and warm the sauce in a saucepan, adding a splash of water or broth to restore its consistency. Freezing is not recommended, as the cream-based sauce may separate.
Experience the ultimate pairing of tender steak and a creamy peppercorn sauce that’s sure to impress at any occasion!
Steak with Creamy Peppercorn Sauce Recipe
Ingredients
Steaks
- 2 New York Strip or Porterhouse steaks 300g/10oz each
- Salt to taste
- Black pepper freshly ground
- 1 tablespoon vegetable oil
Sauce
- 1/3 cup 85 ml brandy, cognac, or marsala (Note 2)
- 3/4 cup 185 ml low-sodium beef broth/stock (Note 3)
- 1/2 cup 125 ml heavy cream (thickened)
- 2 –3 teaspoons coarsely crushed black peppercorns or canned green peppercorns, drained; Note 4
Instructions
- Remove the steaks from the refrigerator at least 20 minutes before cooking to bring them to room temperature. Crush the peppercorns using a rolling pin, mortar and pestle, or the flat side of a knife.
Steaks:
- Generously season both sides of the steaks with salt and freshly ground black pepper just before cooking. Heat the vegetable oil in a skillet over high heat until it begins to smoke. Place the steaks in the skillet and sear for 2 minutes on the first side to develop a crust, then flip and sear for another 2 minutes for medium-rare doneness. Use tongs to briefly sear the fat strip by stacking the steaks together. Remove the steaks to a plate, cover loosely with foil, and let them rest.
Sauce:
- Pour the brandy or cognac into the same skillet, allowing it to simmer vigorously while scraping the browned bits from the bottom of the pan. Continue until the liquid has reduced, and the strong alcohol aroma is gone, about 1 minute. Add the beef broth and simmer rapidly for 2–3 minutes until reduced by half. Reduce the heat to medium, stir in the heavy cream and crushed peppercorns, and let the mixture simmer gently for 1½–2 minutes, thickening slightly. Avoid rapid boiling. Taste the sauce and adjust with additional salt or pepper if needed.
- Transfer the rested steaks to warm serving plates and generously spoon the creamy peppercorn sauce over them. Serve immediately.
Notes
- Steak Selection: Opt for a good-quality steak for optimal results. For more budget-friendly cuts, consider marinating instead.
- Alcohol Substitute: Replace brandy with 1/4 cup non-alcoholic red wine or water if necessary.
- Broth Salinity: Use low-sodium beef broth to prevent the sauce from becoming overly salty due to reduction. Adjust with water if only full-salt broth is available.
- Peppercorn Variants: Black peppercorns provide a spicier profile, while green canned peppercorns offer a milder heat.
- No Pan Drippings: If making steaks on the grill, use 1.5 tablespoons of butter and finely chopped shallots to start the sauce in a skillet. Proceed with the recipe as directed.
- Garlic Spinach (Optional): Sauté garlic in olive oil for 20 seconds, add spinach, and cook until just wilted. Serve alongside the steak for a complete meal.