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Creamy Peppercorn Sauce Beef Steak

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

Scale

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

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

Find it online: https://simplehomeedit.com/recipe/perfect-steak-with-peppercorn-sauce/