There’s just something about a well-seared, creamy peppercorn crusted steak that makes you feel like you’re dining in a cozy bistro rather than your own kitchen. This dish brings serious steakhouse vibes but with minimal effort, making it one of my favorite easy steak recipes for chilly nights. It’s got that kick from cracked black pepper, the richness from cream, and a savory sauce that pools perfectly around each bite. Whether you’re planning a romantic steak dinner idea or need a cold weather dinner idea that doesn’t feel like a casserole, this one is a winner.
Creamy Peppercorn Crusted Steak with Savory Pan Sauce
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine American, French
Cast iron skillet or heavy-bottomed frying pan Essential for a proper sear and even heat. If you don’t have one, a stainless steel pan works too.
Meat Thermometer Helps get that perfect medium-rare to medium doneness.
Mortar and pestle or rolling pin To crush the peppercorns evenly.
Tongs For flipping the steak without piercing it.
Small saucepan (optional) If you'd prefer to make the sauce separately.
- 1 tablespoon whole black peppercorns crushed coarsely
- Salt to taste
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 2 cloves garlic minced
- 1 small shallot finely chopped
- ½ cup beef broth
- ½ cup heavy cream
- 1 teaspoon Dijon mustard optional, for added depth
- Fresh parsley chopped (for garnish)
Prep the steaks
Pat the ribeyes dry and season both sides generously with salt. Press the crushed peppercorns into each side of the steaks to form a crust.
Sear the steaks
Heat olive oil and 1 tablespoon of butter in a hot skillet over medium-high heat. When the butter foams, add the steaks. Sear for 3–4 minutes on each side for medium-rare, adjusting based on thickness. Use a meat thermometer—130°F is the sweet spot for medium-rare.
Rest the steaks
Transfer steaks to a plate and cover loosely with foil. Let them rest while you make the sauce.
Make the creamy peppercorn sauce
In the same skillet, lower the heat to medium. Add the remaining butter, shallots, and garlic. Sauté until softened. Pour in the beef broth and scrape up the flavorful browned bits. Let it reduce by half, then stir in the cream and Dijon mustard (if using). Simmer until thick enough to coat the back of a spoon.
Plate and serve
Slice the steaks, drizzle with creamy peppercorn sauce, and garnish with parsley. Serve hot, ideally with something to soak up that sauce!
Perfect Pairings
This creamy peppercorn steak begs for something bold and comforting on the side. Try roasted garlic mashed potatoes or a buttery risotto. If you’re leaning lighter, a plate of pepper steak stir fry with bell peppers and onions makes a great companion. A full-bodied red wine like a Cabernet Sauvignon or Malbec complements the richness beautifully.
FAQs
1. Can I use a different cut of steak?
Yes! While ribeye is ideal for its marbling and flavor, sirloin or New York strip works well too. For leaner options, filet mignon is great with this creamy sauce.
2. What’s the best pepper to use?
Whole black peppercorns give the bold, punchy flavor you want. Pre-ground pepper just won’t cut it here. You want that crunchy crust!
3. Can I make this in a crockpot?
This specific recipe isn’t ideal for a crockpot, but if you’re into steak crockpot recipes or want a low-effort twist, look up crockpot pepper steak—it leans more toward a saucy, bell pepper-rich dish and works great over rice.
4. Is this similar to pepper steak recipes?
Not exactly—this is more steakhouse-style. Traditional pepper steak recipes or Chinese-style pepper steak stir fry use sliced beef (often flank or sirloin) cooked quickly with peppers and onions in a soy-based sauce. This dish is more refined but still captures those peppery, umami-packed flavors.
5. Can I add peppers or onions to this?
Absolutely. Sautéed steak peppers and onions on the side would take this over the top, giving a nod to philly steak recipes while still feeling upscale.
