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
Scale
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.
