Steak with Peppercorn Sauce (Print Version)
Savor tender beef topped with a rich creamy peppercorn sauce for an elevated dinner experience.
# What You Need:
→ Steak
01 - 2 boneless ribeye or sirloin steaks (8 oz each)
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 Make It:
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 steaks and sear for 3-4 minutes per side for medium-rare, adjusting time for desired doneness. Transfer to plate, tent with foil, and let rest.
03 - Reduce heat to medium. Add butter to the same skillet and sauté minced shallot for 1-2 minutes until softened and fragrant.
04 - Stir in crushed green peppercorns. Carefully add brandy or cognac and let bubble for 30 seconds, scraping up browned bits from pan bottom.
05 - Pour in beef stock and simmer for 2 minutes until slightly reduced.
06 - Lower heat and stir in heavy cream. Simmer until sauce thickens slightly, about 2-3 minutes. Season with salt to taste.
07 - Return steaks to pan for 1 minute, spooning sauce over top to reheat. Serve immediately with generous spoonfuls of peppercorn sauce.
# Expert Hints:
01 -
- The sauce comes together in minutes but tastes like something from a bistro
- Green peppercorns give you that gentle heat without overwhelming your palate
02 -
- Cold steaks resist searing and end up steaming instead of developing that caramelized crust we all want
- The brandy step might seem intimidating but it's absolutely essential for getting those browned bits into your sauce
03 -
- Letting your steks rest is the difference between good and extraordinary
- That final spooning of sauce over the resting steaks adds an extra layer of flavor