There is something utterly spectacular about a perfectly cooked steak topped with a rich, velvety peppercorn sauce that just melts in your mouth. This Perfect Steak with Peppercorn Sauce Recipe captures that mouthwatering magic with simple, fresh ingredients and straightforward steps that turn an ordinary meal into a celebration of flavor. Whether you’re impressing guests or treating yourself, this recipe delivers a steak experience that’s juicy, tender, and luxuriously saucy every single time.
Ingredients You’ll Need
Getting the flavors just right starts with using quality ingredients that each play a key role in the taste and texture of your dish. These simple staples come together beautifully to create your perfect steak and that unforgettable peppercorn sauce.
- 2 Scotch fillet (rib eye) steaks: Choose steaks about 2.5–3 cm thick for ideal cooking and juiciness.
- 1 tsp sea salt flakes: Use just before cooking to enhance flavor without drawing out moisture prematurely.
- 2 tbsp olive oil: Gives the steaks a good sear and helps develop a crust.
- 2 tbsp unsalted butter: Adds richness to the sauce and carries the garlic and peppercorn flavors beautifully.
- 1 tsp freshly minced garlic: Brings aromatic depth to the sauce without overpowering.
- 2 tsp green peppercorns in brine: Optional, but they give the sauce a lovely mild peppery zing and texture.
- 1 tsp freshly cracked black pepper: Essential for seasoning and that signature spicy kick.
- ¼ cup dry white wine: Optional, used to deglaze the pan and add a subtle acidity.
- ½ cup beef stock: Builds a rich and savory sauce base.
- 1 cup thickened (heavy) cream: The star ingredient that makes this sauce irresistibly creamy and luscious.
- 1 tsp Dijon mustard: Adds a gentle tang and depth to the sauce.
- 1 tsp Worcestershire sauce: Enhances the umami and complexity of the peppercorn sauce.
- Sea salt flakes to taste: Perfect for finishing touches and to bring out all the layers of flavor.
- Rocket (arugula) salad: A fresh, peppery side to balance the richness.
- Air fryer chips, crispy oven fries, or freezer fries: For that perfect crunchy companion to your steak.
How to Make Perfect Steak with Peppercorn Sauce Recipe
Step 1: Prep the Steak
The first secret to steak perfection is bringing it to room temperature before cooking—this helps it cook evenly without being cold in the center. Pat dry the steaks thoroughly and sprinkle sea salt flakes just before placing them in the pan to make sure they don’t sweat and lose their juiciness.
Step 2: Cook the Steak
Heat your heavy pan, ideally a cast-iron skillet, until it’s scorching hot. Pour in olive oil and immediately add the steaks without crowding the pan, so they sear beautifully. Depending on how you like your steak—blue, rare, medium-rare, medium, or well-done—cook each side accordingly, using a timer for precision. Watching that crust form is truly satisfying!
Step 3: Rest the Steak
Once cooked to your liking, transfer the steaks to a plate and tent loosely with foil. Resting them for 5 to 10 minutes allows the juices to redistribute, so every bite is juicy and tender. This step is non-negotiable—skip it and you risk losing all the beautiful flavor.
Step 4: Make the Creamy Peppercorn Sauce
Turn the heat off your pan and let it cool for a minute or two. In the same pan, add butter, followed by garlic, green peppercorns if you’re using them, and freshly cracked black pepper. Stir briefly, then return the heat to medium and pour in the white wine to scrape up all those delicious browned bits stuck to the pan—that’s where the magic hides. Let it reduce by half, then add beef stock and simmer again. Finally, stir in cream, Dijon mustard, and Worcestershire sauce, letting it bubble gently until thickened into a silky, rich sauce.
Step 5: Slice and Serve
Slice the steaks against the grain for maximum tenderness, then sprinkle with extra salt if you like. Plate with generous spoonfuls of the creamy peppercorn sauce and prepare to impress everyone at your table!
How to Serve Perfect Steak with Peppercorn Sauce Recipe
Garnishes
A handful of fresh rocket adds the perfect peppery bite that contrasts the richness of the steak and sauce. A few extra cracks of black pepper on top brighten the presentation and flavor dramatically.
Side Dishes
Nothing says comfort like crispy fries alongside a juicy steak. Whether they’re air fryer chips, oven fries, or quality frozen fries, their crunch and saltiness complement the creamy sauce flawlessly, completing the meal beautifully.
Creative Ways to Present
For a special twist, serve your sliced steak atop a bed of wilted spinach or on a rustic wooden board with the sauce drizzled generously. Add bright cherry tomatoes or roasted veggies to contrast color and add freshness to the plate.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap them tightly in foil or place in an airtight container and refrigerate. Try to enjoy within 2 days for the best quality, as steak and cream-based sauces taste best fresh.
Freezing
While steaks freeze well, the creamy peppercorn sauce may separate when thawed. If you want to freeze, separate the steak and sauce. Freeze the steak wrapped tightly, and sauce in an airtight jar. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat steak gently on low heat or in the microwave briefly to avoid overcooking. Warm the sauce on the stovetop over low heat with a splash of cream or stock to restore its silky texture. Stir frequently to keep everything smooth and tasty.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! Scotch fillet is ideal for its marbling and tenderness, but ribeye, sirloin, or filet mignon can work well too. Just adjust cooking times based on thickness and cut fat content.
Do I have to use green peppercorns in the sauce?
Green peppercorns add a unique flavor and texture, but if you can’t find them or prefer to skip, simply use freshly cracked black pepper—it’ll still be delicious.
Is white wine necessary in the sauce?
No, the wine adds acidity and depth but can be omitted if you prefer; just increase the beef stock slightly to keep enough liquid for reduction.
How do I know when my steak is cooked to the right level?
Using a timer helps, but you can also test firmness: rare is soft and squishy, medium is springy with some resistance, and well-done is firm. Investing in a meat thermometer is a great idea for precise results.
Can I make this recipe for more than two people?
Definitely! Just multiply ingredients accordingly and cook steaks in batches if your pan isn’t large enough to avoid overcrowding. The sauce can be made in one go and kept warm.
Final Thoughts
This Perfect Steak with Peppercorn Sauce Recipe is truly a weeknight dinner hero or special occasion star. Its straightforward approach doesn’t sacrifice taste or elegance—in fact, it elevates every element to create a dish that’s simply irresistible. Trust me, once you make this, it will become a go-to in your recipe repertoire that friends and family will keep asking for again and again. So grab your steaks and get ready to impress with every bite!
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Perfect Steak with Peppercorn Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Western
Description
This recipe for Perfect Steak with Peppercorn Sauce delivers a restaurant-quality meal at home. Featuring perfectly seared Scotch fillet steaks cooked to your preferred doneness, accompanied by a rich, creamy peppercorn sauce made with garlic, green peppercorns, white wine, and Dijon mustard. Served alongside a fresh rocket salad and crispy fries, this dish combines simple ingredients for a luxurious and satisfying dinner in just 20 minutes.
Ingredients
Steak and Seasoning
- 2 Scotch fillet (rib eye) steaks (approx. 250 g / 9 oz each, 2.5–3 cm / 1–1¼ inches thick)
- 1 tsp sea salt flakes
- 2 tbsp olive oil
- 1 tsp freshly cracked black pepper, plus extra to serve
Peppercorn Sauce
- 2 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 2 tsp green peppercorns in brine, drained (optional)
- ¼ cup (60 ml) dry white wine (optional)
- ½ cup (125 ml) beef stock
- 1 cup (250 ml) thickened (heavy) cream (full-fat only!)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Sea salt flakes, to taste, plus extra to serve
To Serve
- Rocket (arugula) salad
- Air fryer chips (fries), crispy oven fries, or freezer fries
Instructions
- Prep the steak – Remove the steaks from the fridge and allow them to come to room temperature for at least 20 minutes, but no longer than 40 minutes. Pat the steaks dry thoroughly with a paper towel. Just before cooking, sprinkle all sides evenly with sea salt flakes. Avoid salting too early to prevent the steak from sweating and becoming dry.
- Cook the steak – Heat a large, heavy-based pan, preferably cast-iron, over high heat until very hot. Add the olive oil immediately followed by the steaks, taking care not to overcrowd the pan to ensure even cooking and a nice crust. Cook the steaks according to your desired doneness using a timer: Blue – 1 minute per side; Rare – 2 minutes per side; Medium-rare – 3 minutes per side; Medium – 4 minutes per side; Well-done – 5 minutes per side, reducing the heat to medium after flipping to avoid burning.
- Rest the steak – Transfer the cooked steaks to a plate, loosely cover with foil, and rest for 5–10 minutes. Resting allows the juices to redistribute, resulting in a juicier steak.
- Make the creamy peppercorn sauce – Turn off the heat and let the pan cool for 1–2 minutes to prevent burning the sauce ingredients. Add the butter to the pan, followed immediately by minced garlic, green peppercorns (if using), and cracked black pepper. Stir for 30 seconds until fragrant. Return heat to medium, pour in the white wine (if using) and scrape up any browned bits for flavor. Cook for 2–3 minutes until wine reduces by half. Add beef stock and simmer 2–3 minutes until reduced by half. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Let the sauce simmer gently for 5–6 minutes, allowing it to thicken without boiling rapidly. Season with salt to taste, then turn off heat and set aside.
- Slice the steak – Optionally slice the rested steaks against the grain for tenderness. Sprinkle with extra sea salt if desired.
- Serve – Plate the steak slices alongside rocket salad and fries (air fryer, oven, or frozen). Generously spoon the peppercorn sauce over the steak and finish with extra freshly cracked black pepper. Enjoy your perfect steak dinner.
Notes
- Note 1: Choose Scotch fillet steaks about 2.5–3 cm thick to ensure even cooking and a nice sear.
- Note 2: Green peppercorns add authentic flavor but can be omitted if unavailable.
- Note 3: Freshly cracked black pepper enhances flavor better than pre-ground varieties.
- Note 4: A cast-iron pan is preferred for its even heat retention, helping to create a superior crust.
- Note 5: Resting steak is crucial to keep it juicy and tender after cooking.
