Steak with Peppercorn Sauce
This steak with peppercorn sauce is a classic restaurant-style recipe made at home with juicy pan-seared steak and a rich, creamy peppercorn sauce. Ready in about 30 minutes, it’s perfect for special occasions or an elevated weeknight dinner with bold flavor and simple ingredients.
Ingredients
- Steak
- 2 ribeye New York strip, or filet mignon steaks
- Salt to taste
- 1½ tablespoons cracked black peppercorns
- 1 tablespoon olive oil or neutral oil
- 2 tablespoons unsalted butter
- 2 cloves garlic lightly smashed
- Fresh thyme sprigs optional
- Peppercorn Sauce
- ½ cup beef broth
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- Salt to taste
Instructions
- Pat steaks dry and season generously with salt on both sides.
- Press cracked peppercorns onto one or both sides of each steak.
- Heat a heavy skillet over medium-high heat and add oil.
- When oil is hot, add steaks and sear 3–4 minutes per side for medium-rare, adjusting for thickness.
- During the last minute, add butter, garlic, and thyme. Baste steaks with melted butter.
- Transfer steaks to a plate and tent loosely with foil. Rest 5–7 minutes.
- Peppercorn Sauce
- Lower heat to medium and discard excess fat, leaving about 1 tablespoon in the pan.
- Add beef broth and scrape up browned bits.
- Stir in heavy cream and Dijon mustard.
- Simmer gently for 5–7 minutes until thickened.
- Taste and adjust salt as needed.
- Serve steaks topped with warm peppercorn sauce.
Notes
- Use cracked peppercorns, not ground pepper, for balanced heat.
- Keep sauce at a gentle simmer to avoid curdling.
- A meat thermometer ensures perfect doneness every time.
- Sauce can be made ahead and reheated gently.