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
