Perfect Steak with Peppercorn Sauce

Juicy pan-seared steak with a creamy, peppery sauce – a steakhouse classic made easy at home!

I love a really well-cooked, juicy steak – and although it’s not something we eat all the time as a family (we usually save it for special occasions), when I do make it at home, I want it to be amazing – better than my local pub or steakhouse. The trick? No cheffy techniques, no fancy kitchen equipment, and definitely no stress. Just this recipe. And I’m so excited to share it with you so you can recreate this pub classic at home for a fraction of the cost. At our local, one steak (albeit delicious!) is $45. For that price, I can easily feed the whole family with fries, salad and the most luxurious, restaurant-quality peppercorn sauce – one that is even better than I’ve tried at any restaurant.

There are a few simple, but special, tips that make all the difference to cooking steak at home. And contrary to popular belief, it’s not just about the pan (though that helps!). The surest path to success is the cut of beef you use. I recommend Scotch fillet (rib eye) – it’s tender, juicy and cooks beautifully in a pan without any fuss. Thanks to its higher fat content, it stays succulent even if you accidentally cook it a little longer. Another must-do: let your steak come to room temperature before cooking (20 minutes on the bench). This helps it cook evenly and develop that gorgeous golden crust on the outside.

One of my favourite classic sauces is Creamy Peppercorn Sauce, with Creamy Mushroom Sauce coming in a very close second. In my hunt for the ultimate peppercorn sauce recipe, I noticed most recipes call for brandy – but I don’t usually keep that at home. I wanted something just as delicious and restaurant-worthy without needing specialty ingredients. This sauce is exactly that: thick, creamy, peppery and full of flavour. Made with green peppercorns, cream and beef stock – no brandy, no problem. A splash of white wine adds depth if you have it, but stock alone works beautifully. And green peppercorns? They’re those slightly soft, whole peppercorns you’ll find in the supermarket aisle. Can’t find them, or prefer to skip? No worries – it’s still delicious with freshly cracked black pepper.

It’s taken me about 10 years to get my kids to enjoy steak, but they love this version (pepper and all!). If you’ve got little eaters at home, you can easily serve theirs without sauce. I’ve also included a doneness guide so you can nail your perfect steak every time.

This recipe is a quick cook that feels special, whether it’s for a date night at home or just a midweek dinner when you want to treat yourself. The sauce is foolproof, the steak is juicy, and together they’re everything you’d expect from a restaurant meal – served up with crispy fries, a fresh salad, or steamed veggies. A dinner that makes even the most ordinary day feel like an occasion.

What’s the best steak to use?

I love Scotch fillet (rib eye) for its tenderness and marbling. It’s forgiving to cook thanks to its higher fat content (it won’t dry out, even if you cook it a little longer!) and has incredible flavour. I personally try to buy grass-fed, free-range wherever possible. Aim for a thickness of around 2.5 cm (1 inch) – a little thinner or thicker is fine. Rump (sirloin), sirloin (Porterhouse/New York strip) or eye fillet (tenderloin) will also work beautifully – go for what’s on special or already in your fridge if you don’t have Scotch fillet, and then look out for it at your local supermarket or butcher next time!

Do I have to use green peppercorns?

In short, no. Green peppercorns are found in the pickled vegetable aisle of the supermarket (they come jarred in brine). They give that classic creamy peppercorn sauce flavour and texture, but if you can’t find them, you can double the freshly cracked black pepper for extra spice, or just leave them out completely. It won’t taste exactly the same, but it’s still delicious.

Can I make this without wine?

Absolutely. Swap the wine for the same amount of extra beef stock. The sauce still comes out creamy, rich and thick.

Is this kid-friendly?

Totally. You can dial down the cracked pepper if your kids are spice-sensitive. Serve theirs with extra sauce on the side for dipping – or with no sauce at all.

I don’t have a cast-iron pan, can I still make a steak at home?

Yes! Cast-iron is great for holding heat and giving you that restaurant-style crust, but you can still cook a fantastic steak in a heavy-based stainless steel pan or even, dare I say it … a non-stick pan. The key is to get your pan nice and hot before the steak goes in – that’s what helps build flavour and colour. However, if you’re using non-stick, you need to be careful not to go too hot because high heat can damage the coating. Aim for medium–high heat instead, and allow the pan to preheat well before adding your steak. Here is the pan I use.

My sauce hasn’t thickened, what went wrong?

A couple of things could be at play. This issue will be more common in non-stick pans that don’t retain heat as well. First, make sure you let the wine and stock reduce enough before adding the cream – this step builds flavour and helps the sauce thicken naturally. Too much liquid = a sauce that is impossible to thicken. Second, simmer the sauce gently after the cream goes in, it needs to be bubbling (don’t boil hard, or it can split instead of thickening). If it’s still too thin, a quick fix is to stir in a slurry of cornflour (cornstarch) and water (1 tablespoon of cornflour mixed with 2 tablespoons of water) and simmer for another minute until glossy and thick – but you really shouldn’t need to do this.

What do I season my steak with?

Sea salt flakes. That’s it! Salt should be added just before cooking because if it sits on the steak for too long, it starts to draw out moisture, leaving you with a drier result. Don’t be tempted to add pepper before cooking either – it can burn in the hot pan and turn bitter. Keep it simple with salt, then freshly crack some black pepper over the steak after cooking or stir it through the sauce instead.

Simple Steak Doneness Guide (What does rare, medium–rare etc. mean?)

Don’t listen to anyone who tells you steak has to be cooked a certain way! I personally love my steak medium–rare, but you can absolutely enjoy a flavourful well-done steak as long as you follow the steps in this recipe and choose a good, high-fat cut (like the Scotch fillet/rib eye I’ve recommended).

• Blue – Very red centre, cool in the middle, just seared on the outside. Essentially raw but warmed slightly – about 1 minute per side.
• Rare – Bright red centre, soft and cool in the middle. Seared on the outside, but mostly raw inside –  2 minutes per side. 
• Medium–rare – Warm red centre, tender and juicy. The most popular doneness – flavourful with just the right amount of juiciness – 3 minutes per side. 
• Medium – Warm pink centre, firmer texture. Still juicy, but more cooked through – 4 minutes per side. 
• Well-done – Fully cooked with little to no pink. Firmer and drier, but with a good cut and a generous spoonful of sauce, still delicious – 5 minutes per side, lowering the heat to medium after the first flip to prevent burning.

Tip: Use a timer and don’t skip the resting time – this helps the juices redistribute and gives you the best texture, whatever your doneness preference. Cooking times in the method are a guide for steaks around 2.5 cm (1 inch) thick – adjust slightly if yours are thinner or thicker.

Do I need to rest my steak?

Yes! Don’t skip this step! Resting is just as important as cooking. When steak comes out of a hot pan, the juices are bubbling at the surface. If you cut into it straight away, those juices spill out onto the board instead of staying in the meat. Resting for 5–10 minutes, loosely covered with foil, allows the juices to redistribute so your steak is tender and juicy all the way through. The bigger the steak, the longer it needs – small steaks can rest for 5 minutes, while thick cuts benefit from closer to 10.

Watch how to make Perfect Steak with Peppercorn Sauce

If you enjoyed Perfect Steak with Peppercorn Sauce, I think you’ll love:

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Perfect Steak with Peppercorn Sauce

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Juicy, golden-seared steak served with a foolproof creamy peppercorn sauce. Perfect Steak with Peppercorn Sauce is simple, quick, and a guaranteed way to make dinner feel like a night out – minus the price tag.

• Total Time: 20 minutes
• Yield: 2–3 serves (see note 1)

Ingredients

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FOR THE STEAK

• 2 Scotch fillet (rib eye) steaks (approx. 250 g/9 oz each, aim for 2.5–3 cm/1–11/4 inches in thickness, see note 1)
• 1 tsp sea salt flakes
• 2 tbsp olive oil

FOR THE CREAMY PEPPERCORN SAUCE

• 2 tbsp unsalted butter
• 1 tsp freshly minced garlic
• 2 tsp green peppercorns in brine, drained (optional, see note 2)
• 1 tsp freshly cracked black pepper, plus extra to serve (see note 3)
• ¼ cup (60 ml) dry white wine (optional)
• ½ cup (125 ml) beef stock
• 1 cup (250 ml) thickened (heavy) cream (full-fat only!)
• 1 tsp dijon mustard
• 1 tsp Worcestershire sauce
• Sea salt flakes, to taste, plus extra to serve

TO SERVE

• Rocket (arugula) salad
• Air Fryer Chips (Fries), Crispy Oven Fries or freezer fries

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Instructions

Cook the steak:

1. Remove the steaks from the fridge and allow them to come to room temperature for at least 20 minutes (no longer than 40 minutes). Pat the steaks dry with a paper towel. Sprinkle all sides with the salt (do this just before cooking – don’t leave the steaks sitting around, as this can cause the steaks to sweat = tough and dry steak!).
2. Heat a large, heavy-based pan (preferably cast-iron, see note 4) over high heat. Add the olive oil, followed immediately by the steaks. Don’t overcrowd the pan – this will ensure even cooking and a nice crust is formed on the outside of the steak.
3. Cook for the following times depending on your preference (use a timer!):
   • Blue: 1 minute per side
   • Rare: 2 minutes per side
   • Medium–rare: 3 minutes per side
   • Medium: 4 minutes per side
   • Well-done: 5 minutes per side, lowering the heat to medium after the first flip to prevent burning.
4. Transfer the cooked steaks to a plate, cover loosely with foil, then allow to rest for 5–10 minutes while you prepare the sauce (see note 5).

Make the peppercorn sauce: 

1. Turn the heat off and allow the pan to cool for 1–2 minutes so nothing burns.
2. To the same pan, add the butter, followed immediately by the garlic, green peppercorns (if using) and cracked black pepper. Stir for 30 seconds.
3. Return the heat to medium. Add the white wine (if using), scraping up any browned bits from the bottom of the pan, then cook for 2–3 minutes, or until it has reduced by at least half.
4. Add the beef stock and simmer for 2–3 minutes, or until it has reduced by at least half.
5. Stir in the cream, mustard and Worcestershire sauce. Simmer for 5–6 minutes (it needs to be slowly bubbling, not rapidly boiling), or until thickened. Season to taste with salt, if desired (taste it first).
6. Turn the heat off and set aside until needed.

Serve:

1. Slice the steaks (optional) against the grain. Sprinkle with extra salt, if desired.
2. Serve with fries, salad and with generous spoonfuls of peppercorn sauce. Top with extra freshly cracked black pepper.

Notes

Note 1 –  Scotch fillet (rib eye) is fantastic due to its marbling and higher fat content, and it produces ultra juicy steak. Although this recipe is technically for two people, I normally slice the steak once it’s rested and serve it between the four of us. See the FAQs for other suitable cuts.

Note 2 – The green peppercorns are one of the things I love about this sauce. You can find them in the pickled vegetable aisle at most major supermarkets. They are jarred and in a brine. They add a lovely flavour and texture to the end dish, but you can substitute them with either an extra 1 teaspoon of freshly cracked black pepper (if you’re wanting to keep a heavier level of spice), or leave them out completely.

Note 3 – You can add more or less pepper to taste. Start with ¼ teaspoon of freshly cracked black pepper if you are wanting a milder sauce – you can always add more later.

Note 4 – Most recipes will recommend cast-iron for cooking steak. I generally use my enamelled cast-iron pan, which I find conducts enough heat. It has a matte black texture, which is conducive to searing. The next best option would be a heavy-based stainless steel pan. You may find you need an extra glug of oil, but stainless steel is a great conductor of heat, so you will achieve a nice sear a beautiful crust. If using a non-stick pan, don’t go too hot, otherwise you will damage the coating. Stick to a medium–high heat instead, and allow the pan to preheat well before adding the steak. You won’t get the same crust in a non-stick pan, but it will be beautifully golden.

Note 5 – The bigger the steak, the longer it needs to rest – small steaks can rest for 5 minutes, while thick cuts benefit from closer to 10.

 

MAKE AHEAD

This is a recipe that is best made fresh. However at a push, the peppercorn sauce can be made ahead – see the Leftovers instructions below.

LEFTOVERS

Steak – Store sliced in the fridge for up to 3 days in an airtight container. Best reheated quickly in a hot pan or eaten cold in wraps/salads. Not suitable to freeze.

Peppercorn sauce – Store separately in the fridge in an airtight container for up to 3 days. Reheat gently with a splash of stock/cream if thickened. Not suitable to freeze.

• Author: Nicole
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Beef, Fakeaway, Easy Entertaining
• Method: Pan-fry
• Cuisine: Western / Steakhouse