If you are looking for a dish that is both elegant and bursting with flavor, then this Steak with Creamy Peppercorn Sauce Recipe is an absolute winner. The tender, juicy steaks paired with a rich and velvety peppercorn sauce create a mouthwatering combination that feels indulgent without being complicated. This recipe brings together simple, quality ingredients that transform an everyday dinner into a special occasion with layers of savory, creamy goodness and a delightful peppery kick. Cooking this at home is easier than you think, and the results are sure to impress anyone lucky enough to share your table.
Ingredients You’ll Need
Getting this Steak with Creamy Peppercorn Sauce Recipe just right is all about balancing hearty and fresh flavors with creamy, spicy notes. Each ingredient plays a role in making the dish delicious: from the quality of the steak to the punchy texture of crushed peppercorns.
- 2 New York Strip or Porterhouse steaks (300g/10oz each): Choose steaks with good marbling for a juicy, tender bite.
- Salt and pepper: Essential for seasoning and enhancing the natural beef flavor.
- 1 tbsp vegetable oil: Helps achieve a perfect sear without burning the steaks.
- 1/3 cup brandy or cognac (or marsala): Adds depth and a subtle sweetness to the sauce.
- 3/4 cup beef broth/stock (low sodium): Forms the savory base of the creamy sauce.
- 1/2 cup heavy cream (thickened cream): Creates the luscious, rich texture of the sauce.
- 2-3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained): Provides the signature bold and spicy flavor.
How to Make Steak with Creamy Peppercorn Sauce Recipe
Step 1: Prepare the Steaks
Begin by taking the steaks out of the fridge about 20 minutes before cooking. This helps them cook more evenly and develop a beautiful crust. Pat them dry with paper towels to prevent steaming during searing, and season both sides generously with salt and freshly ground black pepper.
Step 2: Crush the Peppercorns
For that characteristic pop and punch, coarsely crush your peppercorns using a mortar and pestle, a rolling pin, or even the side of a sturdy knife. The goal is to break them up enough to release their aroma without turning them into a fine powder. This step is key to getting the perfect texture and spicy burst within the creamy sauce.
Step 3: Sear the Steaks
Heat the vegetable oil in a heavy skillet over medium-high heat until shimmering. Add the steaks and cook for about 4-5 minutes per side for medium-rare, adjusting time based on thickness and preference. Once cooked, transfer the steaks to a warm plate and cover loosely with foil to rest while you prepare the sauce. This resting time locks in juices so the steak will be tender and juicy.
Step 4: Create the Peppercorn Sauce
Using the same skillet, carefully pour in the brandy or cognac to deglaze the pan, scraping up all the browned bits stuck to the bottom—that’s flavor gold! Allow the alcohol to cook off slightly, then add the beef broth and bring to a gentle boil to reduce slightly. Stir in the cream and coarsely crushed peppercorns, simmering until the sauce thickens beautifully into a rich, creamy consistency that coats the back of a spoon.
How to Serve Steak with Creamy Peppercorn Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a vibrant pop of color and a touch of freshness that balances the richness of the sauce. If you love a bit more flair, a few whole peppercorns on top can hint at the peppery heat inside.
Side Dishes
This dish shines alongside classic sides like buttery mashed potatoes or roasted vegetables. The creamy sauce beautifully complements the mellow sweetness of root vegetables or the crispness of steamed green beans, turning every bite into a perfect harmony of textures and flavors.
Creative Ways to Present
For a dinner party or special occasion, try plating the steaks on a large platter topped with the creamy peppercorn sauce poured generously over. Garnish with microgreens or edible flowers to elevate the presentation. Serving it family-style encourages everyone to dig in and enjoy the comforting luxury of this recipe together.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the steak and sauce separately in airtight containers in the fridge. This helps maintain the texture of the steak and prevents the sauce from thickening too much or separating.
Freezing
You can freeze the creamy peppercorn sauce on its own in a freezer-safe container for up to 2 months. The steaks are best enjoyed fresh but can be frozen if tightly wrapped and reheated gently to avoid toughness.
Reheating
To reheat, thaw the sauce overnight in the fridge and warm it gently on low heat, stirring occasionally to keep it smooth. Warm the steak briefly in the oven or a skillet over low heat, just until heated through, to preserve its tender texture.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While New York Strip or Porterhouse steaks are ideal for their balance of tenderness and flavor, ribeye or sirloin work well too. Choose cuts with good marbling for the best results.
What if I don’t have brandy or cognac?
You can substitute marsala wine or even a splash of dry sherry or white wine. Just be sure to cook off the alcohol thoroughly to avoid any harshness in the sauce.
How spicy is the peppercorn sauce?
The sauce offers a noticeable but balanced peppery heat, thanks to the crushed peppercorns. Adjust the amount of pepper to suit your taste, or opt for milder green peppercorns for a softer kick.
Can I make the sauce dairy-free?
For a dairy-free version, substitute heavy cream with coconut cream or a plant-based cream alternative. Keep in mind the flavor and texture will differ slightly but remain delicious.
What sides pair best with this recipe?
Classic mashed potatoes, roasted vegetables, or even a crisp green salad complement the rich flavors spectacularly. Choose sides that can soak up the sauce and balance the hearty steak.
Final Thoughts
This Steak with Creamy Peppercorn Sauce Recipe brings a spectacular blend of comforting richness and bold flavor right to your dinner table with little fuss. It’s perfect for cozy nights, date dinners, or any moment you want to impress yourself and others. Once you try this, I promise it will become one of your favorite go-to recipes to celebrate the joy of home cooking and the magic of great food.
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Steak with Creamy Peppercorn Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This recipe features juicy New York Strip or Porterhouse steaks cooked to perfection and served with a rich, creamy peppercorn sauce made from brandy, beef broth, cream, and crushed black peppercorns. Perfect for an elegant yet simple dinner for two.
Ingredients
Steak
- 2 steaks (300g/10oz each) New York Strip or Porterhouse, or steak of choice
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp vegetable oil
Peppercorn Sauce
- 1/3 cup (85 ml) brandy or cognac (or marsala)
- 3/4 cup (185 ml) low sodium beef broth/stock
- 1/2 cup (125 ml) heavy cream (thickened)
- 2 – 3 tsp coarsely crushed whole black peppercorns (or drained canned green peppercorns)
Instructions
- Prepare Steaks: Remove the steaks from the refrigerator 20 minutes before cooking to bring them to room temperature, ensuring even cooking.
- Crush Peppercorns: Using a rolling pin, mortar and pestle, or the side of a sturdy knife, coarsely crush the whole black peppercorns to release their flavor for the sauce.
- Cook Steaks: Season both sides of the steaks generously with salt and freshly ground pepper. Heat vegetable oil in a skillet over medium-high heat until hot. Add the steaks and cook for about 4-5 minutes per side for medium-rare, or adjust timing to your preferred doneness. Remove steaks from the pan and set aside to rest, tenting with foil to keep warm.
- Make Peppercorn Sauce: In the same skillet, carefully add the brandy or cognac and let it deglaze the pan, scraping up any browned bits. Allow the alcohol to cook off for about 1-2 minutes. Then, add the low sodium beef broth and coarsely crushed peppercorns. Let the mixture simmer and reduce slightly, about 3-4 minutes. Stir in the heavy cream and continue simmering for another 2-3 minutes until the sauce thickens to a creamy consistency.
- Serve: Plate the rested steaks and spoon the creamy peppercorn sauce generously over each steak. Serve immediately with your preferred side dishes.
Notes
- Note 1: Choose a steak cut you enjoy; New York Strip or Porterhouse work well due to their balance of tenderness and flavor.
- Note 2: Brandy, cognac, or marsala wine can be used for deglazing the pan and adding depth to the sauce.
- Note 3: Using low sodium beef broth is important to control the saltiness of the sauce.
- Note 4: Coarsely crushed whole black peppercorns provide a robust pepper flavor; canned green peppercorns offer a milder, slightly different taste.
