If you have been dreaming about a juicy, tender steak that boasts a rich and velvety sauce to match, look no further. The Perfect Steak with Peppercorn Sauce Recipe is your ticket to steakhouse magic right in your own kitchen. This dish perfectly balances the robust flavor of Scotch fillet steaks with a luscious creamy peppercorn sauce that’s peppery, savory, and downright irresistible. Whether you’re cooking for a weekend treat or impressing guests, this recipe will quickly become a favorite in your culinary repertoire.
Ingredients You’ll Need
Getting the ingredients right is half the fun, and thankfully, this recipe keeps it simple yet essential. Each component plays a vital role in creating the perfect harmony of flavors, textures, and colors that makes this steak dish stand out.
- 2 Scotch fillet (rib eye) steaks: Choose cuts around 250 g (9 oz) each, with a thickness of 2.5–3 cm for best results and perfect juiciness.
- 1 tsp sea salt flakes: Adds a natural crunch and enhances the meat’s natural flavor; use just before cooking.
- 2 tbsp olive oil: Helps achieve a beautiful sear and prevents sticking, providing a subtle fruity undertone.
- 2 tbsp unsalted butter: Adds richness and depth to the sauce without overpowering the steak.
- 1 tsp freshly minced garlic: Imparts a subtle pungency that pairs beautifully with the creamy peppercorn sauce.
- 2 tsp green peppercorns in brine: Optional but highly recommended for authentic peppercorn bite and vibrant color.
- 1 tsp freshly cracked black pepper: Provides aromatic heat; reserve extra for finishing the dish.
- ¼ cup (60 ml) dry white wine: Optional for deglazing and adding acidity to balance the sauce’s creaminess.
- ½ cup (125 ml) beef stock: Foundation for the sauce’s savory essence and silky body.
- 1 cup (250 ml) thickened (heavy) cream: The star of the sauce’s luscious texture; use full-fat for best results.
- 1 tsp Dijon mustard: Adds subtle tang and complexity to the sauce.
- 1 tsp Worcestershire sauce: Gives umami depth that enhances all other flavors.
- Sea salt flakes, to taste: Adjust seasoning perfectly to your palate.
- Rocket (arugula) salad: Offers a fresh, peppery contrast to the richness of the steak and sauce.
- Air Fryer Chips or Oven Fries: Crispy and golden fries elevate the meal’s comfort factor.
How to Make Perfect Steak with Peppercorn Sauce Recipe
Step 1: Prep the Steak
Start by taking your steaks out of the fridge and letting them reach room temperature for about 20 minutes, but no longer than 40 minutes. This step is crucial because cooking cold steak straight from the fridge results in uneven cooking. Pat them dry using a paper towel to remove excess moisture, then sprinkle all sides with sea salt flakes just before cooking. Salting early will make your steaks release moisture and become tough, so timing here is essential.
Step 2: Cook the Steak
Heat a heavy-based pan, preferably cast iron, to high heat and add olive oil. Place the steaks carefully in the hot pan, avoiding crowding so each steak can develop that coveted crust. Depending on how you like your steak, cook according to these times using a timer: 1 minute per side for blue, 2 minutes for rare, 3 minutes for medium-rare, 4 minutes for medium, and 5 minutes for well-done, lowering the heat after the first flip if cooking well-done to avoid burning. Pay attention to these timings—they guarantee the texture you’re aiming for.
Step 3: Rest the Steak
After cooking, transfer the steaks to a plate and loosely cover them with foil. Resting is non-negotiable because it lets the juices redistribute evenly throughout the meat, ensuring every bite is juicy and tender. Aim for 5 to 10 minutes while you move on to the sauce.
Step 4: Make the Creamy Peppercorn Sauce
Turn off the pan and let it cool momentarily—this prevents burning delicate ingredients. Add the butter, then garlic, green peppercorns if you’re using them, and freshly cracked black pepper. Stir gently for about 30 seconds to release their flavors. Heat the pan back to medium and pour in the white wine, scraping the browned bits off the pan’s base—those bits are flavor gold! Reduce the wine by half, then add beef stock and reduce again. Stir in cream, Dijon mustard, and Worcestershire sauce, keeping the sauce at a gentle simmer to thicken over five to six minutes. Taste and season with sea salt if needed. This sauce is the crowning glory of the Perfect Steak with Peppercorn Sauce Recipe.
Step 5: Slice and Serve
Optionally slice the rested steaks against the grain to maximize tenderness. Sprinkle with a little more salt and extra black pepper for that restaurant-quality finish. Serve generously spooned with peppercorn sauce, alongside fresh rocket salad and your choice of crispy fries for a meal that feels indulgent yet wonderfully balanced.
How to Serve Perfect Steak with Peppercorn Sauce Recipe
Garnishes
A handful of fresh rocket leaves scattered over or beside the steak adds a peppery brightness that cuts through the sauce’s richness. A few extra freshly cracked black peppercorns on top add visual appeal and a burst of sharpness in every bite.
Side Dishes
Classic crispy fries, whether air-fried, oven-baked, or from the freezer, provide that ultimate comfort-food element. For something lighter, a simple green salad with lemon vinaigrette complements the richness of the steak and sauce beautifully.
Creative Ways to Present
For a memorable presentation, fan out the sliced steak on a warmed plate and drizzle the peppercorn sauce artistically around it. Garnish with microgreens or edible flowers for a sophisticated touch. Using a rustic wooden board for serving can add a charming, hearty vibe perfect for casual entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover steak and sauce can be stored separately in airtight containers in the refrigerator for up to 2 days. Storing them separately helps preserve the steak’s texture and prevents the sauce from soaking into the meat excessively.
Freezing
The peppercorn sauce freezes very well; store it in a freezer-safe container for up to 3 months. Freezing the cooked steak isn’t ideal as it can affect texture, but if necessary, wrap tightly and freeze for up to one month.
Reheating
Reheat the sauce gently on the stovetop over low heat, stirring frequently to avoid separation. Warm the steak slices quickly in a hot pan for just a minute or two to avoid drying them out, or allow them to reach room temperature and enjoy cold in a salad.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While Scotch fillet (rib eye) is preferred for its marbling and tenderness, other cuts like sirloin or striploin can also work well. Just adjust the cooking time based on thickness and your preferred doneness.
What if I don’t want to use wine in the peppercorn sauce?
No worries! The wine adds acidity and depth but can be omitted. Simply replace it with an equal amount of beef stock for a slightly different but still delicious sauce.
Are green peppercorns necessary, or can I skip them?
Green peppercorns bring a unique mild pepper flavor and a lovely popping texture in the sauce. If you can’t find them or prefer, just use freshly cracked black pepper alone—the sauce will still be fantastic.
How do I know when the steak is cooked to my liking?
Using a timer is a great start, but you can also use the finger test to check doneness if you’re experienced. Remember that resting allows carryover cooking, so don’t overcook the steak in the pan.
Can I prepare the sauce ahead of time?
Yes! The peppercorn sauce stores well in the fridge and can be reheated gently before serving. This makes dinner service quicker and still very flavorful.
Final Thoughts
The Perfect Steak with Peppercorn Sauce Recipe is truly a celebration of simple yet elevated ingredients coming together to create an amazingly satisfying meal. It’s a dish that invites you to slow down, savor, and enjoy the comforting flavors of a classic done right. Trust me, once you try this recipe, it’ll become your go-to for a special occasion or any time you want to treat yourself to something fantastic in the kitchen.
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Perfect Steak with Peppercorn Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Western
Description
This recipe delivers the perfect pan-seared Scotch fillet (rib eye) steak cooked to your preferred doneness, topped with a rich and creamy peppercorn sauce. Paired with a fresh rocket salad and crispy fries, it’s an elegant yet easy meal that elevates any dinner occasion.
Ingredients
Steak
- 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
Peppercorn Sauce
- 2 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 2 tsp green peppercorns in brine, drained (optional)
- 1 tsp freshly cracked black pepper, plus extra to serve
- 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 frozen fries
Instructions
- Prep the steak – Remove steaks from the fridge and let them come to room temperature for 20-40 minutes. Pat dry with paper towels and sprinkle salt on all sides just before cooking to avoid moisture loss.
- Cook the steak – Heat a large heavy-based pan (preferably cast-iron) over high heat. Add olive oil, then immediately place steaks in the pan without overcrowding. Cook according to desired doneness: Blue – 1 min per side; Rare – 2 min per side; Medium-rare – 3 min per side; Medium – 4 min per side; Well-done – 5 min per side (reduce heat to medium after flipping).
- Rest the steak – Transfer steaks to a plate, loosely cover with foil, and rest for 5-10 minutes while making the sauce. This helps juices redistribute for a tender steak.
- Make the creamy peppercorn sauce – Turn off heat and let the pan cool 1-2 minutes. Add butter, then garlic, green peppercorns (if using), and cracked black pepper; stir for 30 seconds. Return heat to medium and add white wine, scraping pan to loosen browned bits; reduce by half in 2-3 minutes. Add beef stock and simmer until reduced by half, about 2-3 minutes. Stir in cream, Dijon mustard, and Worcestershire sauce; simmer gently for 5-6 minutes until thickened. Season with salt to taste, then turn off heat.
- Slice the steak – Optionally slice steaks against the grain for easier eating and tenderness. Sprinkle with extra salt if desired.
- Serve – Plate the steak alongside rocket salad and fries. Spoon generous amounts of creamy peppercorn sauce over the steak and finish with freshly cracked black pepper.
Notes
- Choose steaks with good marbling for best flavor and tenderness.
- If green peppercorns in brine are unavailable, you can omit or substitute with crushed black peppercorns for a different but still flavorful sauce.
- Allowing steak to rest after cooking is essential to keep juices locked in and meat tender.
- A heavy-based cast-iron skillet gives the best sear and crust due to even heat distribution.
- Use full-fat thickened cream for the richest sauce consistency and flavor.
