Peppercorn Steak with Creamy Sauce 🥩🔥

1. Overview

This is that restaurant-level steak you see and instantly crave 😮‍🔥

• Crispy seared crust
• Juicy pink center
• Rich creamy peppercorn sauce

👉 Simple ingredients, but technique = everything.

2. Time & Yield

• Prep: 10 minutes
• Cook: 15 minutes
• Serves: 2

3. Ingredients

Steak

• 2 beef steaks (ribeye or sirloin, ~2.5 cm thick)
• Salt
• Fresh cracked black pepper (a lot, don’t be shy)
• 1 tbsp oil
• 1 tbsp butter
• 2 garlic cloves (crushed)
• Fresh thyme

Peppercorn Sauce

• 1 tbsp butter
• 1 tbsp whole peppercorns (crushed)
• 50 ml brandy (optional but elite 🔥)
• 100 ml heavy cream
• 1 tsp Dijon mustard
• Salt to taste

4. Instructions

Step 1: Season

• Pat steak dry
• Season with salt + crushed pepper
  👉 Press pepper into meat for that crust

Step 2: Sear

1. Heat pan until very hot
2. Add oil → place steak
3. Sear 2–3 min each side
4. Add butter + garlic + thyme
5. Baste (spoon butter over steak)

👉 Rest steak 5 minutes after cooking

Step 3: Make Sauce

1. In same pan, add butter + peppercorns
2. Pour brandy → let alcohol cook off
3. Add cream + mustard
4. Simmer until thick

Step 4: Serve

• Slice steak
• Pour sauce over
• Garnish with thyme

5. Doneness Guide

• Rare: 50°C
• Medium rare: 55°C (best 👑)
• Medium: 60°C

6. Pro Tips

• Let steak reach room temp before cooking
• Don’t move steak too early → better crust
• Resting = juicy meat (skip = dry steak 😭)

7. Pairing Ideas

• Mashed potatoes 🥔
• Roasted veggies 🥦
• Red wine 🍷