Peppercorn Crusted Steak

This peppercorn crusted steak is a gourmet-level dish that brings together a bold, peppery exterior with a juicy, tender interior. Finished with a creamy, aromatic peppercorn sauce, this recipe is the perfect centerpiece for a luxurious dinner at home. Whether you’re hosting a special occasion or simply craving a decadent steak, this dish delivers both elegance and rich flavor in every bite.

Why You’ll Love This Recipe

• Rich and flavorful with a perfect sear and creamy sauce
• Easy enough for a weeknight meal but impressive enough for guests
• Uses simple ingredients to create restaurant-quality results
• Customizable with different cuts of steak or sauce variations
• The peppercorn crust adds depth and a subtle heat that complements the beef perfectly

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ribeye or New York strip steaks
• Coarsely crushed black peppercorns
• Salt
• Olive oil or neutral oil for searing
• Unsalted butter
• Shallots (finely minced)
• Garlic (minced)
• Brandy or cognac
• Beef broth
• Heavy cream
• Fresh parsley or chives (for garnish)

Directions

1. Remove steaks from the refrigerator 30 minutes prior to cooking to bring them to room temperature.
2. Pat steaks dry with paper towels and season both sides generously with salt and coarsely crushed peppercorns.
3. Heat oil in a heavy skillet (preferably cast iron) over medium-high heat until shimmering.
4. Sear steaks for 3–4 minutes per side for medium-rare (adjust according to thickness and preference).
5. Remove steaks from the pan and let rest under foil.
6. In the same skillet, reduce heat to medium and add butter. Sauté shallots and garlic until fragrant and soft.
7. Carefully add brandy or cognac and deglaze the pan, scraping up browned bits.
8. Pour in beef broth and reduce slightly, then add heavy cream. Simmer until sauce thickens.
9. Spoon sauce over the steaks and garnish with freshly chopped herbs. Serve immediately.

Servings and timing

Servings: 2–4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Filet Mignon Option: Use filet mignon for an ultra-tender result.
• Green Peppercorn Sauce: Substitute black peppercorns with brined green peppercorns for a milder flavor.
• No Alcohol Version: Replace brandy with extra beef broth or a splash of Worcestershire sauce.
• Garlic Butter Finish: Add a dollop of garlic herb butter to the steak before serving.
• Herb Crust: Mix peppercorns with dried thyme or rosemary for extra flavor.

Storage/Reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a low oven (275°F) until heated through, or gently reheat in a skillet over low heat with a splash of broth or cream to keep it moist. The sauce can be reheated separately over low heat on the stove.

FAQs

What cut of steak is best for peppercorn crusted steak?

Ribeye or New York strip are ideal due to their marbling and flavor, but filet mignon or sirloin can also be used.

Can I make this recipe without alcohol?

Yes, substitute brandy or cognac with beef broth or a splash of Worcestershire sauce for depth.

How do I crush peppercorns properly?

Use a mortar and pestle, spice grinder, or place peppercorns in a sealed bag and crush with a rolling pin for a coarse texture.

Can I use pre-ground pepper?

It’s not recommended, as coarse, freshly crushed peppercorns provide better texture and flavor.

Is this recipe keto-friendly?

Yes, it is low in carbohydrates and high in fat and protein, making it suitable for keto diets.

What should I serve with peppercorn crusted steak?

Mashed potatoes, roasted vegetables, or a crisp green salad pair beautifully with the rich sauce.

How do I know when the steak is done?

Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium. Let rest for 5 minutes before slicing.

Can I grill the steak instead of pan-searing?

Yes, grill over high heat and prepare the sauce separately on the stovetop.

Can I freeze the leftovers?

It’s best enjoyed fresh, but the steak can be frozen. Wrap tightly and freeze for up to 2 months. Thaw and reheat gently.

How do I make the sauce thicker?

Simmer it longer to reduce, or add a small amount of cornstarch slurry if needed.

Conclusion

Peppercorn crusted steak is a timeless, elegant dish that brings restaurant-quality flavor to your home kitchen. With a robust crust and creamy pan sauce, it delivers satisfaction for both casual dinners and special occasions. Whether you stick to the classic recipe or try one of the variations, this dish is bound to impress.

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This peppercorn steak is restaurant-worthy with a golden crust and creamy pan sauce that’s full of bold, buttery flavor. It’s the ultimate comfort food for meat lovers!

• Author: Emma Harper
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 2 servings
• Category: Dinner
• Method: Pan-Sear
• Cuisine: French

Ingredients

• 2 ribeye or NY strip steaks

• Salt to taste

• 1 tbsp crushed black peppercorns

• 1 tbsp oil

• 1/2 cup heavy cream

• 1/4 cup beef stock

 

• 1 tbsp Dijon mustard

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Instructions

1. Press crushed peppercorns into both sides of the steaks. Season lightly with salt.

2. Heat oil in a pan over high heat. Sear steaks 3–4 minutes per side. Remove and rest.

3. Lower heat and deglaze pan with stock. Add Dijon and cream, stirring well.

4. Simmer until thickened. Finish with butter and herbs.

5. Slice steak and drizzle sauce over the top.

Notes

• Use green peppercorns for a milder bite.

 

• Goes great with mashed potatoes or roasted veggies!