Description
Sizzling Peppercorn Steak delivers restaurant-quality flavor right to your dinner plate with minimal fuss and maximum deliciousness. Tender beef coated in rich, cracked pepper sauce turns an ordinary evening into a memorable culinary experience.
Ingredients
Scale
Main Protein:
- 2 beef steaks (ribeye, New York strip, or sirloin), 8-10 ounces each
Primary Seasonings:
- 1 tablespoon freshly cracked black peppercorns, coarsely ground
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 shallot, finely minced
- 2 cloves garlic, minced
- ¼ cup brandy or cognac
- 1 cup beef broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon freshly cracked black peppercorns, coarsely ground
- 1 tablespoon chopped fresh parsley
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat each 8-10 ounce steak completely dry with paper towels.
- Mix 1 tablespoon coarsely ground black peppercorns, 1 teaspoon kosher salt, ½ teaspoon garlic powder, and ¼ teaspoon onion powder. Rub seasoning blend thoroughly across entire surface of both steaks.
- Heat 2 tablespoons olive oil in cast iron skillet over medium-high heat until oil shimmers and almost smokes. Oil should be extremely hot before adding steaks.
- Carefully place seasoned steaks into hot skillet, ensuring they do not touch. Sear for 3-4 minutes at 400°F on first side, creating deep golden brown crust. Flip and cook additional 3-4 minutes for medium-rare doneness.
- Transfer steaks to plate and loosely cover with aluminum foil. Allow meat to rest 5-10 minutes so internal juices redistribute completely.
- Melt 1 tablespoon butter in same skillet over medium heat. Add finely minced shallot and cook 2-3 minutes until translucent. Incorporate 2 minced garlic cloves and cook additional 1 minute.
- Pour ¼ cup brandy into skillet, tilting pan away from yourself. Let alcohol burn off while scraping browned bits from pan bottom.
- Add 1 cup beef broth and simmer 5-7 minutes until sauce reduces slightly and thickens.
- Lower heat and stir in ½ cup heavy cream, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Season with ½ teaspoon additional ground peppercorns.
- Gently simmer sauce 2-3 minutes until reaches desired thickness. Adjust consistency with extra broth or cream as needed.
- Slice steaks against grain into ¼-inch thick pieces for maximum tenderness.
- Plate sliced steak and drizzle generously with peppercorn cream sauce. Sprinkle with 1 tablespoon chopped fresh parsley if desired.
Notes
- Always bring steaks to room temperature before cooking to ensure even heat distribution and better searing.
- Pat the steaks completely dry with paper towels to achieve a perfect golden-brown crust without steaming the meat.
- Use a cast iron skillet for the best heat retention and most consistent sear on your steaks.
- Let the steaks rest after cooking to allow the juices to redistribute, which keeps the meat tender and flavorful.
- Prep Time: 35 minutes
- Cook Time: 20-28 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 670 kcal
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 53 g
- Saturated Fat: 22 g
- Unsaturated Fat: 29 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 44 g
- Cholesterol: 150 mg