This dish comes together pretty quickly, making it perfect for those weeknights when you want something hearty but don’t have all evening to cook. The combination of the juicy steak with that rich, creamy sauce is pure comfort food for us. And let me tell you, it pairs beautifully with a light salad or some roasted veggies on the side. My kids love it too, even if they only pick at the green bits (the parsley garnish). But hey, at least they’re trying!
I often find myself making this on a special occasion, like anniversaries or birthdays. There’s just something about serving a beautifully plated steak that feels festive. It’s a great way to gather the family around the table and share stories as we enjoy a great meal together. So, gather your ingredients, and let’s dive into this delicious peppercorn steak recipe. I promise you, it’s so easy that you’ll be making it time and time again!
How to Make Peppercorn Steak with Creamy Sauce
Ingredients
- 2 steaks (16 oz each, such as NY Strip, Ribeye, or Top Sirloin)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon avocado oil
- 1 large shallot, thinly sliced
- 1 tablespoon black peppercorns, roughly crushed
- 1/3 cup beef broth (a substitute for brandy or cognac)
- 1 cup beef broth
- 1/2 cup heavy whipping cream
- 1 tablespoon green peppercorns
- 1/2 teaspoon kosher salt, or to taste
- Chopped parsley, for garnish
Directions
Start by preheating your oven to your desired setting for cooking steaks. Season your steaks generously with kosher salt and freshly ground black pepper. Using a tablespoon of avocado oil, heat it in a skillet over medium-high heat. Once hot, lay your steaks into the pan and sear them until they reach about 120°F for medium-rare, then remove them and allow them to rest.
While the steaks rest, add the sliced shallots to the same pan, sautéing them for half a minute until they become translucent. Toss in the crushed black peppercorns and let them toast gently for another 30 seconds to release their flavors.
Next, deglaze the pan by pouring in the beef broth and letting it simmer for about one to two minutes, scraping any bits that have stuck to the bottom. After that, add the additional cup of beef broth and continue to cook over high heat for three to four minutes, reducing the liquid by half.
To finish the sauce, mix in the green peppercorns and slowly add the heavy cream, allowing everything to bubble up together. Let it cook for an additional three to four minutes until the sauce thickens enough to coat the back of a spoon.
Once done, pour the luscious sauce over your resting steaks, garnish with chopped parsley, and serve. Enjoy!
Storing Suggestions
If you have leftovers, store the cooked steak and sauce in an airtight container in the refrigerator for up to three days. To reheat, use a skillet over low heat or microwave in short bursts, ensuring not to overcook the steak again.
Cooking Tips
For a richer flavor, you can substitute half of the beef broth with red wine or add a splash of balsamic vinegar for a punch of acidity. If you prefer a lighter sauce, try using half-and-half instead of heavy cream. For an extra kick, consider adding a pinch of cayenne or crushed red pepper flakes.
Serving Suggestions
I love to serve this peppercorn steak with creamy mashed potatoes or crispy roasted vegetables for a complete meal. A side of garlic bread pairs wonderfully too, and if you want to elevate your dinner even more, a nice glass of red wine will surely delight your guests.
Ingredient Substitutions
If you’re out of avocado oil, olive oil works just as well for cooking the steaks. For those who prefer not to use heavy cream, you can substitute it with coconut cream for a dairy-free option, though the flavor will be slightly different.
Seasonal Variations
In the spring, consider serving this dish with fresh asparagus or peas to celebrate the season. In the fall and winter months, roasted root vegetables or Brussels sprouts make a hearty side. You can also use fresh herbs like rosemary or thyme in your sauce during these seasons for added flavor.
Allergen Information
This recipe is naturally gluten-free, but always check the labels of your beef broth to ensure they are gluten-free if necessary. For dairy-free options, substitute the heavy cream with a plant-based cream alternative or a blended cashew cream.
FAQ
Can I use chicken instead of beef for this recipe?
Absolutely, chicken can be a great substitute—especially chicken breasts or thighs. Adjust the cooking times accordingly since chicken generally cooks faster than beef. Just be sure to check that the internal temperature reaches 165°F for safety.
How do I know when my steak is done cooking?
For perfectly cooked steak, it’s best to use a meat thermometer. For medium-rare, aim for an internal temperature of about 130°F, and for medium, shoot for around 140°F. Remember to let your steak rest after cooking for the juices to redistribute.
What can I serve with this steak meal?
This flavorful steak pairs wonderfully with side dishes like mashed potatoes, roasted vegetables, or a fresh green salad. Adding bread can also help soak up the delicious sauce. A light red wine or sparkling water makes a great accompaniment!
Can I prepare the sauce ahead of time?
Yes, you can make the sauce ahead of time, refrigerate it, and warm it up when you’re ready to serve the steaks. Just make sure to taste and adjust the seasoning again after reheating, as flavors can mellow during storage.
How spicy is the peppercorn sauce?
The peppercorn sauce has a nice kick from the black and green peppercorns, but it is not overwhelmingly spicy. The cream helps to mellow the heat, making it suitable for most palates. Feel free to adjust the amount of peppercorns to suit your taste.
Can I freeze leftovers?
Yes, you can freeze the cooked steak and sauce separately. Store them in airtight containers for up to three months. When ready to enjoy, thaw in the refrigerator overnight and reheat gently in a skillet on low heat, being careful not to overcook the steak.
Peppercorn Steak with Creamy Sauce
Ingredients
- 2 steaks NY Strip, Ribeye, or Top Sirloin 16 oz each
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon avocado oil
- 1 large shallot thinly sliced
- 1 tablespoon black peppercorns roughly crushed
- 1/3 cup beef broth as a substitute for brandy or cognac
- 1 cup beef broth
- 1/2 cup heavy whipping cream
- 1 tablespoon green peppercorns
- 1/2 teaspoon kosher salt or to taste
- Chopped parsley for garnish
Instructions
- Preheat your oven and cook the steaks to your preferred doneness (aim for 120°F for medium-rare). Sear the steaks in avocado oil over medium-high heat, then remove and let them rest until the internal temperature reaches 130°F for medium-rare. Leave about 1 tablespoon of fat in the pan.
- Sauté the sliced shallots in the remaining oil for about 30 seconds until soft. Add the crushed black peppercorns and toast them for another 30 seconds until fragrant.
- Deglaze the pan by adding the beef broth, simmering for 1-2 minutes. Pour in the additional beef broth, stirring over high heat for 3-4 minutes to reduce the liquid by half. Add the green peppercorns and stir well.
- Slowly mix in the heavy cream, letting the sauce simmer rapidly for 3-4 minutes, or until the sauce thickens enough to coat the back of a spoon.
- Pour the sauce over your steaks, garnish with chopped parsley, and enjoy!
