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
Scale
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.
