If you are craving a dish that is nothing short of spectacular, then this Steak with Creamy Peppercorn Sauce Recipe is exactly what you need. Juicy, perfectly seared steaks paired with a luxuriously rich and velvety sauce bring together bold flavors and a touch of elegance that’s surprisingly simple to achieve at home. This sauce, infused with the sharp bite of peppercorns and mellowed by creamy goodness, elevates the entire meal into something truly unforgettable. Whether it’s a special occasion or a cozy weeknight treat, this recipe promises satisfaction in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Steak with Creamy Peppercorn Sauce Recipe lies in its straightforward but carefully chosen ingredients. Each element plays a crucial role in building the layers of flavor and textures that make the dish irresistible.
- 2 New York Strip or Porterhouse Steaks (300g each): Choose quality cuts for the best tenderness and flavor.
- Salt and black pepper: Essential seasonings that enhance the natural taste of the steak.
- 1 tbsp vegetable oil: Provides a high smoke point for perfect searing without burning.
- 1/4 cup beef broth: Adds depth and a savory backbone to the peppercorn sauce.
- 2 tbsp balsamic vinegar (or 1 tbsp apple cider vinegar plus 1 tbsp water): Gives a subtle acidic balance to brighten the sauce.
- 3/4 cup low-sodium beef broth: Keeps the flavor rich without overwhelming saltiness.
- 1/2 cup heavy/thickened cream: Creates the indulgently smooth texture of the sauce.
- 2–3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained): The star of the sauce, providing its distinctive peppery punch.
How to Make Steak with Creamy Peppercorn Sauce Recipe
Step 1: Prepare the Steak
Pull your steaks out of the fridge about 20 minutes before cooking to bring them to room temperature—this helps them cook evenly. Pat each steak dry with paper towels and season both sides generously with salt and freshly cracked black pepper. This foundational seasoning is what starts the steak’s deep flavor journey.
Step 2: Crush the Peppercorns
Using a mortar and pestle, rolling pin, or even the flat side of a knife, gently crush the black peppercorns. Crushing them coarsely releases their robust aroma and flavor, which is crucial for the boldness of the creamy peppercorn sauce.
Step 3: Cook the Steak
Heat vegetable oil in a heavy skillet over high heat until it’s scorching hot. Add the steaks carefully and sear each side for about 2 minutes if you want a perfect medium-rare. Adjust the time according to your preferred doneness. Don’t forget to sear the fat strip briefly by holding the steak with tongs to render it crispy and flavorful. Once done, transfer the steaks to a plate, cover loosely with foil, and let them rest to lock in those delicious juices.
Step 4: Make the Creamy Peppercorn Sauce
Lower the heat to medium and pour 1/4 cup of beef broth along with the balsamic vinegar into the skillet. Use a wooden spoon to scrape up the brown, flavorful bits stuck to the pan. Allow this mixture to simmer and reduce slightly for about a minute. Then add the remaining 3/4 cup beef broth and let everything simmer rapidly until it reduces by half, intensifying the flavor. Stir in the heavy cream and your crushed peppercorns. Let it simmer gently for 1–2 minutes until the sauce thickens to a luscious consistency. Remember, avoid boiling the sauce rapidly to keep it smooth.
Step 5: Serve
Give your sauce a final taste and adjust the seasoning with salt or additional pepper if needed. Pour the luxurious creamy peppercorn sauce generously over your rested steaks and serve immediately while warm and inviting.
How to Serve Steak with Creamy Peppercorn Sauce Recipe
Garnishes
To add a fresh crunch and a pop of color, sprinkle chopped fresh parsley or chives over the plated steaks. A few whole peppercorns scattered on top can echo the sauce and provide a rustic charm.
Side Dishes
This steak pairs wonderfully with creamy mashed potatoes or buttery roasted vegetables that soak up the peppercorn sauce beautifully. Alternatively, crisp green beans or a simple mixed green salad offer a refreshing balance to the dish.
Creative Ways to Present
For a dramatic presentation, slice the steak against the grain and fan the pieces out on a warm plate, spooning the sauce artistically on top. Serve alongside a small ramekin of extra sauce for dipping to make your guests feel extra special.
Make Ahead and Storage
Storing Leftovers
If you have any leftover steak with creamy peppercorn sauce, store it in an airtight container in the refrigerator. It will keep well for up to 2 days, allowing you to enjoy a quick gourmet meal later.
Freezing
While freezing the steak is possible, the texture may change slightly upon thawing. The sauce freezes beautifully, though, so consider freezing it separately in a sealed container for up to 3 months.
Reheating
To reheat without drying out the steak, warm it gently in a skillet over medium-low heat with a splash of water or beef broth. Reheat the sauce separately on low heat, stirring continuously until just warm, then pour over the steak.
FAQs
Can I use other kinds of steak for this recipe?
Absolutely! While New York Strip or Porterhouse steaks are recommended for their flavor and texture, ribeye, filet mignon, or sirloin also work wonderfully; just adjust the cooking times accordingly.
What if I don’t have balsamic vinegar?
If balsamic vinegar isn’t available, apple cider vinegar mixed with water creates a milder but equally effective acidity that balances the richness in the sauce.
How do I get the steak medium-rare perfectly?
Cooking about 2 minutes per side on a very hot skillet typically gets you medium-rare for 1-inch thick steaks. Use a meat thermometer to check for 130°F (54°C) for perfect doneness.
Can I prepare the sauce ahead of time?
Yes, you can prepare the creamy peppercorn sauce in advance and refrigerate it. Just gently reheat before serving, stirring occasionally to maintain the creamy texture.
Is it possible to make the sauce dairy-free?
For a dairy-free version, substitute the heavy cream with coconut cream or cashew cream, which will give a similar richness but with a slight change in flavor profile.
Final Thoughts
There is something truly special about a Steak with Creamy Peppercorn Sauce Recipe that brings comfort and indulgence together like no other meal. It’s surprisingly simple to make yet impressive enough to wow at any dinner. So go ahead, give this recipe a try and treat yourself and your loved ones to a plate full of delicious memories.
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Steak with Creamy Peppercorn Sauce Recipe
- Total Time: 17 minutes
- Yield: 2 servings
Description
This recipe features a juicy, pan-seared New York Strip or Porterhouse steak served with a rich and creamy peppercorn sauce. The sauce combines beef broth, balsamic vinegar, cream, and coarsely crushed black peppercorns for a bold and flavorful accompaniment that enhances the steak’s natural flavors. Perfect for a quick yet indulgent meal.
Ingredients
Steak:
- 2 (300g/10oz) New York Strip or Porterhouse steaks (or any steak of choice)
- Salt and black pepper, to taste
- 1 tbsp vegetable oil
Sauce:
- 1/4 cup beef broth
- 2 tbsp balsamic vinegar (or 1 tbsp apple cider vinegar + 1 tbsp water for milder flavor)
- 3/4 cup (185 ml) low-sodium beef broth
- 1/2 cup (125 ml) heavy/thickened cream
- 2–3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained)
Instructions
- Prepare the Steak: Take the steaks out of the fridge about 20 minutes before cooking. Pat dry with paper towels and season both sides generously with salt and black pepper to enhance flavor and ensure a good sear.
- Crush Peppercorns: Lightly crush the peppercorns using a mortar and pestle, rolling pin, or the flat side of a knife. This releases their bold flavors for the sauce.
- Cook the Steak: Heat the vegetable oil in a skillet over high heat until very hot. Add the steaks and cook for about 2 minutes per side for medium-rare, adjusting time according to your preferred doneness. Sear the fat strip briefly by stacking steaks and gripping with tongs for a few seconds. Transfer the steaks to a plate, cover loosely with foil, and let them rest to retain their juices.
- Make the Sauce: Reduce heat to medium. Pour 1/4 cup broth and balsamic vinegar into the skillet, scraping up any brown bits from cooking the steak. Let it simmer for about 1 minute to slightly reduce. Add the remaining 3/4 cup broth and simmer rapidly for 2–3 minutes until the liquid reduces by half. Stir in the heavy cream and coarsely crushed peppercorns and simmer gently for 1–2 minutes until the sauce thickens. Avoid boiling aggressively to prevent curdling.
- Serve: Taste the sauce and adjust seasoning with salt or extra pepper as desired. Pour the creamy peppercorn sauce over the rested steaks and serve warm.
Notes
- Letting the steak come to room temperature before cooking ensures even cooking.
- You can substitute balsamic vinegar with apple cider vinegar diluted with water for a milder tang.
- Use crushed black peppercorns for a classic sharp flavor or green peppercorns for a milder, fresher taste.
- Do not overboil the sauce once cream is added to prevent curdling.
- Resting the steak after cooking is crucial for juicy results.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
