Sizzling Peppercorn Crusted Steak with Creamy Sauce Recipe

Succulent beef takes on a robust peppercorn crusted steak flavor that promises an unforgettable dining experience.

Crushed black kernels create a stunning exterior with intense spicy notes.

Restaurants often charge premium prices for such sophisticated dishes.

My simple recipe brings gourmet techniques into your kitchen without complicated steps.

Juicy meat receives a stunning pepper coating that seals in delicious moisture.

Professional chefs appreciate this method for creating restaurant-quality results at home.

You can master this elegant entrée with just a few smart techniques.

One bite will convince you that homemade can rival any steakhouse creation.

Peppercorn Crusted Steak With Creamy Peppercorn Sauce Highlights

• Elevate Home Cooking: Transform an ordinary steak into a restaurant-quality dish with simple ingredients and minimal kitchen skills required.
• Quick Gourmet Experience: Prepare a sophisticated meal in just a few minutes, perfect for impressing dinner guests or treating yourself to a luxurious meal.
• Versatile Crowd-Pleaser: Appeals to meat lovers and those craving a rich, indulgent sauce that complements the robust pepper-crusted steak perfectly.
• Minimal Cleanup Delight: Uses a single skillet for cooking steak and preparing the creamy sauce, reducing kitchen mess and making post-dinner cleanup a breeze.

Ingredients For Peppercorn Crusted Steak With Creamy Peppercorn Sauce

• Black Peppercorns: Fresh whole peppercorns that will create a bold and spicy crust for the steak.
• Steak: A premium cut of beef that serves as the main protein for this elegant dish.

• Olive Oil, Butter: These fats help sear the steak and create a rich, flavorful base for the sauce.

• Heavy Cream, Salt: The cream provides a smooth, luxurious texture to the sauce, while salt enhances the overall flavor profile.

How To Make Peppercorn Crusted Steak With Creamy Peppercorn Sauce

Step 1: Prepare Peppercorn Coating

Grab your mortar and pestle to crush whole peppercorns into a coarse, fragrant mixture. Break down the peppercorns until they release their bold, spicy aroma and create a rough texture perfect for coating the steak.

Step 2: Coat Steak with Peppercorn Crust

Press the crushed peppercorns firmly onto both sides of the steak, ensuring an even and generous coating. Use your hands to really press the peppercorns into the meat, creating a flavorful and textured exterior.

Step 3: Heat Cooking Surface

Place a skillet over medium-high heat and add a splash of olive oil. Allow the pan to get hot enough that the oil starts to shimmer, creating the perfect surface for searing the steak.

Step 4: Sear the Steak

Carefully place the peppercorn-crusted steak into the hot skillet. Cook for 4-5 minutes on each side for a perfect medium-rare, adjusting the time based on your preferred level of doneness. Look for a beautiful golden-brown crust to develop.

Step 5: Rest the Steak

Transfer the cooked steak to a cutting board or plate. Let it rest for a few minutes, allowing the juices to redistribute throughout the meat, ensuring a juicy and tender result.

Step 6: Create Creamy Peppercorn Sauce

In the same skillet used for cooking the steak, melt butter until it becomes golden and fragrant. Pour in heavy cream, scraping up any delicious browned bits from the bottom of the pan.

Step 7: Finish the Sauce

Stir the cream and butter together, creating a rich and velvety sauce. Season with a pinch of salt to enhance the flavors. Let the sauce simmer gently, allowing it to thicken slightly.

Step 8: Plate and Serve

Drizzle the creamy peppercorn sauce generously over the rested steak. The combination of the peppery crust and smooth sauce creates a restaurant-worthy dish that’s sure to impress.

Advice For Peppercorn Crusted Steak With Creamy Peppercorn Sauce

• Crush peppercorns coarsely for maximum flavor and texture, ensuring even coating on the steak's surface.
• Allow steaks to reach room temperature before cooking to guarantee even heat distribution and perfect doneness.
• Use a cast-iron skillet for creating a delicious golden-brown crust and enhanced flavor development.
• Rest the steak after cooking to help juices redistribute, resulting in a more tender and succulent meat.
• Create a silky sauce by slowly simmering cream and avoiding high heat, which can cause separation or burning.

Different Styles For Peppercorn Crusted Steak With Creamy Peppercorn Sauce

• Spicy Mustard Variation: Replace crushed peppercorns with coarse ground mustard seeds for a tangy, sharp coating that adds robust flavor to the steak.
• Herb-Infused Variation: Mix crushed peppercorns with fresh chopped rosemary, thyme, and parsley to create an aromatic herb crust that enhances the meat's natural richness.
• Smoky Bourbon Variation: Incorporate bourbon into the cream sauce and add smoked paprika to the peppercorn crust for a deep, complex southwestern-style profile.
• Mediterranean Style Variation: Blend crushed peppercorns with dried oregano and crumbled feta cheese, then serve with a light olive oil and lemon sauce for a Mediterranean-inspired steak experience.

Good Pairings For Peppercorn Crusted Steak With Creamy Peppercorn Sauce

• Elevate Robust Red Wine Pairing: Select a bold Cabernet Sauvignon or Malbec with strong tannins that perfectly complement the peppery steak and match its intense flavor profile.
• Craft Complementary Side Dish: Prepare roasted garlic mashed potatoes or creamy parmesan risotto to absorb the rich peppercorn sauce and balance the meat's robust taste.
• Enhance Herbal Garnish: Sprinkle fresh chopped parsley or chives over the steak to add a bright, fresh contrast against the heavy cream sauce and provide a light, zesty finish.
• Balance Palate Cleanser: Select a crisp, chilled pilsner or hoppy IPA beer to cut through the sauce's richness and refresh the palate between savory bites of peppercorn-crusted steak.

Best Storage For Peppercorn Crusted Steak With Creamy Peppercorn Sauce

• Wrap cooked steak tightly in aluminum foil or place in an airtight container. Refrigerate within two hours of cooking and consume within 3-4 days for best quality.
• Slice steak into portion-sized pieces, wrap individually in plastic wrap, then place in freezer bags. Freeze for up to 3 months. Separate sauce into a different container.
• Place steak on a microwave-safe plate, cover with a damp paper towel. Heat in 30-second intervals, checking temperature to prevent overcooking. Add a splash of beef broth to maintain moisture.
• Warm a skillet over medium-low heat. Add a small amount of butter or olive oil.

FAQ For Peppercorn Crusted Steak With Creamy Peppercorn Sauce

• What are peppercorns and why use them for steak?

Black peppercorns are dried berries from a pepper plant, providing a sharp, spicy flavor that adds intense heat and complexity to meat dishes. Crushing them releases natural oils that create a robust, aromatic crust on the steak.

• Can I use different types of peppercorns?

Yes, you can experiment with green, white, or mixed peppercorns for varied flavor profiles. Each type offers a unique taste, with green peppercorns being milder and white peppercorns having a more subtle, earthy flavor.

• How do I know if my steak is cooked to the right temperature?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well-done.

Peppercorn Crusted Steak with Creamy Peppercorn Sauce Recipe

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4.9 from 37 reviews

• Total Time: 20 minutes
• Yield: 2 1x

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Description

Succulent peppercorn crusted steak delivers a luxurious dining experience straight from French culinary traditions. Rich, velvety peppercorn sauce embraces each tender slice, inviting you to savor a restaurant-quality meal right at home.

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Ingredients

Scale 1x2x3x

Protein:

• 2 ribeye steaks

Seasoning and Spices:

• 1 tablespoon (15 milliliters) whole peppercorns
• Salt, to taste

Cooking and Sauce Ingredients:

• 1 tablespoon (15 milliliters) olive oil
• 1/2 cup (120 milliliters) heavy cream
• 2 tablespoons (30 grams) butter

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Instructions

1. Pulverize whole peppercorns into coarse fragments using a mortar and pestle, creating a robust, textured coating.
2. Thoroughly coat both surfaces of the steak with the crushed peppercorns, pressing firmly to ensure complete adherence.
3. Preheat a cast-iron skillet to medium-high heat (around 400°F), adding a thin layer of olive oil to prevent sticking.
4. Carefully place the peppercorn-encrusted steaks into the hot skillet, allowing them to sear and develop a rich, golden-brown crust.
5. Cook each side for approximately 4-5 minutes, adjusting time based on desired level of doneness and steak thickness.
6. Transfer steaks to a resting plate, allowing juices to redistribute for maximum tenderness.
7. Without cleaning the skillet, reduce heat to medium and melt butter, capturing the flavorful peppercorn remnants.
8. Pour heavy cream into the skillet, whisking continuously to create a smooth, velvety sauce that incorporates the caramelized meat drippings.
9. Simmer the sauce for 2-3 minutes until it slightly thickens, seasoning with a pinch of salt to enhance the flavor profile.
10. Elegantly plate the steak and generously drizzle the creamy peppercorn sauce over the top, serving immediately for optimal taste and temperature.

Notes

• Crush peppercorns thoroughly to release maximum flavor and ensure even coating on the steak.
• Select high-quality, fresh peppercorns for the most robust and aromatic crust that elevates the entire dish.
• Use a cast-iron skillet for optimal heat distribution and creating a perfect sear with beautiful caramelization on the steak.
• Adjust cooking time based on steak thickness and desired doneness, using a meat thermometer for precise results.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 870 kcal
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 75 g
• Saturated Fat: 32 g
• Unsaturated Fat: 37 g
• Trans Fat: 1 g
• Carbohydrates: 2 g
• Fiber: 1 g
• Protein: 45 g
• Cholesterol: 180 mg