Creamy Sauced Peppercorn Steak

Table of Contents

The perfectly seared steak is coated in a savory, velvety cream sauce made with butter and cream, and enhanced with a burst of black peppercorns for a kick of heat. Whether you’re celebrating a special occasion or simply treating yourself to a luxurious dinner, this dish is sure to impress with its bold flavors and satisfying texture. Pair it with a side of your favorite low-carb vegetables or enjoy it as a decadent standalone meal.

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Total Time: 25-30 minutes

Ingredients:

2 ribeye steaks (or your preferred cut)

1 tbsp olive oil

2 tbsp cracked black peppercorns

1 tbsp butter

1/2 cup beef broth

1/2 cup heavy cream

1 tbsp Dijon mustard

1 garlic clove, minced

Salt to taste

Fresh parsley for garnish

Instructions:

Prepare the Steaks

Season both sides of the steaks with salt and cracked black peppercorns. Press the peppercorns into the steak so they adhere well.

Sear the Steaks:

Heat olive oil in a heavy skillet over medium-high heat.

Add the steaks and sear for 4-5 minutes per side (or longer for desired doneness).

Once cooked, remove the steaks from the skillet and let them rest.

Make the Creamy Sauce:

In the same skillet, melt butter over medium heat.

Add minced garlic and cook for 1 minute until fragrant.

Pour in the beef broth and bring to a simmer, scraping up any browned bits from the steak.

Stir in the heavy cream, Dijon mustard, and cracked pepper. Let the sauce simmer for 3-4 minutes until it thickens.

Combine and Serve:

Return the steaks to the skillet, spooning the creamy sauce over the top.

Simmer for an additional 2 minutes for the flavors to meld together.

Garnish & Serve:

Serve the steaks topped with the creamy sauce and a sprinkle of fresh parsley.

Tips and Tricks

Choose the Right Cut of Steak: Ribeye, filet mignon, or New York strip work wonderfully for this dish. These cuts have great marbling, which adds flavor and tenderness.

Properly Sear the Steak: Get your skillet hot before adding the steak, and don’t overcrowd the pan. Sear for 3-4 minutes per side for a medium-rare steak (adjust based on thickness and desired doneness).

Crack the Pepper Freshly: For the most aromatic and flavorful peppercorns, freshly crack them in a pepper mill just before using them. This releases their oils and intensifies the flavor.

Make the Sauce Rich: Don’t skimp on the heavy cream or butter! The sauce should be thick and luxurious. Simmer the cream gently to avoid curdling.

Deglaze the Pan: After removing the steak, use the drippings in the pan to create a base for the sauce. This will infuse the sauce with rich, beefy flavor.

Adjust Seasoning: Taste the sauce as it simmers and adjust salt or pepper to your liking. You can add a pinch of fresh thyme or rosemary for extra depth of flavor if you prefer.

Rest the Steak: After cooking, let the steak rest for 5 minutes before slicing. This helps the juices redistribute for a more tender and juicy steak.

Nutrition Facts (Approximate per serving, based on a 6 oz steak and creamy sauce)Calories: 550-650

Protein: 40-45g

Carbohydrates: 4-6g

Fiber: 0g