Creamy Peppercorn Crusted Steak with Savory Pan Sauce
Equipment
- 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.
Ingredients
- 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)
Instructions
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!