A timeless classic, peppercorn-crusted steak paired with a luscious creamy peppercorn sauce is a luxurious yet simple dish that’s perfect for any occasion. The robust flavors of the steak are enhanced by the velvety sauce, creating a meal that’s as satisfying as it is impressive.
Why You’ll Love This Recipe
- Combines the bold flavor of peppercorn-crusted steak with a rich, creamy sauce.
- Quick and easy to make, ready in just 20 minutes.
- Perfect for special occasions or a gourmet weeknight dinner.
- Flexible—use your favorite cut of steak or adjust the sauce’s spice level to your liking.
- Pairs well with various sides, from roasted vegetables to mashed potatoes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Steak:
- 1 (10-ounce) boneless ribeye steak
- 1 tablespoon black peppercorns, coarsely ground
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Directions
Prepare the Steak:
- Season the steak with salt and press the coarsely ground black peppercorns into both sides of the meat.
Cook the Steak:
- Heat olive oil in a large skillet over high heat.
- Sear the steak for 2-3 minutes on each side or until cooked to your preferred doneness.
- Remove the steak from the pan and let it rest for 5 minutes.
Make the Sauce:
- Using the same skillet, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the heavy cream and beef broth, stirring until smooth.
- Bring the mixture to a simmer and cook until thickened, stirring occasionally.
- Add Dijon mustard, salt, and pepper, then mix well.
Serve:
- Slice the steak and serve with a generous topping of creamy peppercorn sauce.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2 servings
- Calories: 580 kcal
Variations
- Spicy Sauce: Add a pinch of red pepper flakes or additional ground black pepper to the sauce.
- Different Cuts: Substitute ribeye with strip steak, filet mignon, or sirloin.
- Herb-Infused Sauce: Add a sprig of thyme or a pinch of dried herbs to the sauce for extra flavor.
- Lighter Option: Use half-and-half instead of heavy cream for a lighter sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm the steak and sauce gently in a skillet over low heat or in the microwave at 50% power to avoid overcooking.
FAQs
1. Can I use pre-ground black pepper instead of whole peppercorns?
Yes, but for the best flavor and texture, coarsely ground whole peppercorns are recommended.
2. What’s the best way to achieve medium-rare steak?
Cook the steak to an internal temperature of 130–135°F, then let it rest for 5 minutes before serving.
3. Can I make the sauce ahead of time?
Yes, prepare the sauce and store it in the refrigerator. Reheat it gently on the stove, adding a splash of cream if it thickens too much.
4. What side dishes go well with this recipe?
Roasted potatoes, steamed broccoli, or a fresh salad are excellent accompaniments.
5. How can I thicken the sauce if it’s too thin?
Simmer the sauce longer or whisk in a slurry made with equal parts water and flour.
6. Can I use chicken instead of steak?
Absolutely! Chicken breasts or thighs work well with the creamy peppercorn sauce.
7. Is this dish gluten-free?
No, but you can substitute all-purpose flour with a gluten-free alternative like cornstarch.
8. Can I use milk instead of heavy cream?
Milk can be used, but the sauce will be less rich and creamy. Consider adding a tablespoon of butter for richness.
9. How do I store leftover sauce?
Store the sauce in a separate airtight container in the refrigerator for up to 3 days.
10. Can I grill the steak instead of pan-searing?
Yes, grilling the steak adds a smoky flavor that complements the sauce beautifully.
Conclusion
Peppercorn-crusted steak with creamy peppercorn sauce is an indulgent, restaurant-quality dish you can easily recreate at home. Whether you’re cooking for a special occasion or treating yourself to a gourmet meal, this recipe delivers on flavor, simplicity, and versatility. Pair it with your favorite sides, and enjoy a steak dinner that’s sure to impress.
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Peppercorn Crusted Steak with Creamy Peppercorn Sauce
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Searing
- Cuisine: Western
Description
Experience a gourmet touch at home with this Peppercorn Crusted Steak paired with a rich and creamy peppercorn sauce. Perfect for steak lovers seeking a flavorful and indulgent dinner idea.
Ingredients
For the Steak:
- 1 (10-ounce) boneless ribeye steak
- 1 tbsp black peppercorns, coarsely ground
- 1 tsp salt
- 1 tbsp olive oil
For the Sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
Prepare the Steak:
- Season steak with salt and press black peppercorns onto both sides.
Cook the Steak:
- Heat olive oil in a skillet over high heat.
- Sear steak for 2–3 minutes per side or to desired doneness.
- Let steak rest for 5 minutes.
Make the Sauce:
- Melt butter in the skillet over medium heat.
- Whisk in flour, cooking for 1 minute.
- Gradually add heavy cream and beef broth, whisking until smooth.
- Simmer until thickened, then stir in Dijon mustard, salt, and pepper.
Serve:
- Slice steak and top with the creamy peppercorn sauce.
Notes
- Adjust black pepper for spiciness.
- Try alternative steak cuts like filet mignon.
- Pair with roasted potatoes or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1
- Calories: 580 kcal
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