Steak with Creamy Peppercorn Sauce 🥩

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Yield

2 servings
Prep time: 10 min
Cook time: 15–20 min

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Ingredients

For the Steak

• 2 ribeye or sirloin steaks (about 250–300 g / 9–10 oz each)

• Salt and freshly ground black pepper

• 1 tbsp olive oil

• 1 tbsp butter

• 2 cloves garlic, crushed

• 2 sprigs fresh thyme (optional)

Creamy Peppercorn Sauce

• 1 tbsp butter

• 1 small shallot, finely chopped

• 1 tbsp crushed black peppercorns

• 60 ml (¼ cup) beef broth

• 60 ml (¼ cup) heavy cream

• 1 tsp Dijon mustard

• 1 tbsp brandy or cognac (optional)

• Salt to taste

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Instructions

1. Prepare the steak

1. Remove steaks from fridge 30 minutes before cooking.

2. Pat dry and season generously with salt and pepper.

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2. Sear the steaks

1. Heat a heavy skillet or cast-iron pan over high heat until very hot.

2. Add olive oil and place steaks in the pan.

3. Sear 2–3 minutes per side for medium-rare (adjust to desired doneness).

4. Add butter, garlic, and thyme; baste steaks for 1 minute.

5. Transfer steaks to a plate and rest 5–7 minutes.

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3. Make peppercorn sauce

1. In the same pan, reduce heat to medium and add butter.

2. Sauté shallots for 1–2 minutes until soft.

3. Add crushed peppercorns and cook 30 seconds.

4. Deglaze pan with brandy (if using) and simmer 1 minute.

5. Add beef broth and simmer until slightly reduced.

6. Stir in heavy cream and Dijon mustard.

7. Simmer until sauce thickens (2–3 minutes).

8. Season with salt if needed.

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4. Serve

• Return steaks to the pan briefly or plate them.

• Spoon warm peppercorn sauce over the steak.

• Garnish with chopped parsley.

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Chef Tips

• For perfect doneness use thermometer:

  • Rare: 50°C / 122°F

  • Medium-rare: 54°C / 130°F

  • Medium: 60°C / 140°F

• Resting the steak keeps it juicy.

• Crush peppercorns coarsely for best flavor and texture.

Enjoy your restaurant-style steak!