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Steak with Creamy Peppercorn Sauce Recipe

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★★★★★

4.5 from 138 reviews

This delicious Steak with Creamy Peppercorn Sauce recipe features perfectly seared New York Strip or Porterhouse steaks topped with a rich, flavorful peppercorn sauce made with brandy, beef broth, and cream. Ideal for a special dinner, the sauce is velvety and packed with bold peppery notes that complement the tender, juicy steak beautifully.

Ingredients

Scale

Steaks

  • 2 steaks (300g/10oz each) New York Strip or Porterhouse (or other cut of choice)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp vegetable oil

Peppercorn Sauce

  • 1/3 cup (85 ml) brandy or cognac (or marsala)
  • 3/4 cup (185 ml) low sodium beef broth/stock
  • 1/2 cup (125 ml) heavy/thickened cream
  • 2 – 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained)

Instructions

  1. Prepare the steaks: Take the steaks out of the fridge 20 minutes before cooking to bring them to room temperature for even cooking.
  2. Crush the peppercorns: Using a rolling pin, mortar and pestle, or the side of a sturdy knife, coarsely crush the black peppercorns to release their fragrant oils.
  3. Season the steaks: Just before cooking, generously sprinkle both sides of each steak with salt and freshly ground black pepper.
  4. Heat the skillet: Place a skillet over high heat and add the vegetable oil. Heat until the oil begins to smoke, ensuring a hot pan for a perfect sear.
  5. Sear the steaks: Add the steaks to the hot skillet and cook the first side for 2 minutes until a golden crust forms. Flip and cook the other side for 2 minutes for medium-rare doneness.
  6. Sear the fat strip: Stack the steaks on top of each other, then use tongs to sear the fat strip until browned.
  7. Rest the steaks: Transfer the steaks to a plate and loosely cover them with foil. Let them rest while you prepare the sauce to retain their juices.
  8. Deglaze with brandy: Pour the brandy or cognac into the same skillet and let it simmer rapidly, scraping up any browned bits from the pan. Cook until the alcohol smell dissipates, approximately 1 minute.
  9. Simmer with broth: Add the low sodium beef broth, bring to a simmer, and continue simmering rapidly for 2 to 3 minutes until the liquid reduces by half, concentrating the flavors.
  10. Add cream and peppercorns: Reduce heat to medium, stir in the heavy cream and crushed peppercorns, then simmer gently for 1 1/2 to 2 minutes until the sauce thickens. Avoid boiling vigorously to preserve creaminess.
  11. Season the sauce: Taste the sauce and adjust seasoning with salt and additional pepper if desired.
  12. Serve: Transfer the rested steaks to warmed plates, spoon the creamy peppercorn sauce generously over the steaks, and serve immediately. This recipe pairs wonderfully with crispy smashed potatoes and garlic spinach.

Notes

  • Note 1: Choose quality steaks such as New York Strip or Porterhouse for best results; other cuts can also be used based on preference.
  • Note 2: Brandy or cognac is preferred for the sauce, but marsala wine makes a good substitute.
  • Note 3: Using low sodium beef broth helps control salt levels in the sauce.
  • Note 4: Coarsely crushed black peppercorns provide optimal texture and flavor; canned green peppercorns are an alternative.
  • Note 5: Resting the steak is essential to allow juices to redistribute, ensuring tender and flavorful meat.
  • Note 6: This dish is complemented well by sides like crispy smashed potatoes and garlic sautéed spinach for a complete meal.

Keywords: Steak, Peppercorn Sauce, Creamy Sauce, New York Strip, Porterhouse, Classic Steak Dinner, Brandy Sauce, Beef Steak

Find it online: https://flavorsbymaya.com/steak-with-creamy-peppercorn-sauce-recipe/