Steak with Creamy Peppercorn is a delightful dish that transforms an ordinary steak dinner into something extraordinary. Imagine succulent New York Strip or Porterhouse steaks, perfectly seared and topped with a luscious, rich creamy peppercorn sauce. This dish, made with brandy, beef broth, and cream, is not just a meal; it’s an experience that promises to tantalize your taste buds and impress your guests. Whether it’s a special occasion or a weeknight treat, this recipe is sure to make your dinner memorable.
Why You’ll Love This Steak with Creamy Peppercorn
There are plenty of reasons to fall in love with this steak with creamy peppercorn recipe. First, it’s incredibly easy to prepare, making it a perfect choice for a weeknight dinner. Second, the combination of flavors in the creamy peppercorn sauce is simply irresistible. With just a few key ingredients, you’ll create a dish that feels gourmet. Third, it pairs beautifully with various sides, from roasted vegetables to creamy mashed potatoes. You’ll also appreciate that it’s gluten-free, catering to dietary needs. Finally, the cooking time is only 35 minutes, ideal for those busy evenings. This easy creamy peppercorn steak recipe will surely become a go-to in your culinary repertoire.
Ingredients for Steak with Creamy Peppercorn
Gather these items:
- 2 steaks (300g/10oz each) New York Strip or Porterhouse
- Salt and pepper, to taste
- 1 tbsp vegetable oil
- 1/3 cup (85 ml) brandy or cognac
- 3/4 cup (185 ml) low sodium beef broth
- 1/2 cup (125 ml) heavy cream
- 2 – 3 tsp coarsely crushed whole black peppercorns
How to Make Steak with Creamy Peppercorn Step-by-Step
- Step 1: Remove steaks from the fridge 20 minutes before cooking to bring to room temperature for even cooking.
- Step 2: Coarsely crush the black peppercorns to release their aroma and flavor.
- Step 3: Generously season both sides of the steaks with salt and freshly ground black pepper for a flavorful crust.
- Step 4: Heat 1 tablespoon of vegetable oil in a skillet over high heat until it begins to smoke, ensuring a hot surface for searing.
- Step 5: Place steaks in the hot skillet and cook the first side for 2 minutes to develop a good crust. Flip and cook the other side for 2 minutes for medium-rare doneness.
- Step 6: Stack the steaks on top of each other, then use tongs to sear the fat strip around the edge for added flavor and texture.
- Step 7: Transfer steaks to a plate and cover loosely with foil. Let rest while preparing the sauce to retain juices.
- Step 8: Pour brandy or cognac into the same skillet and simmer rapidly, scraping the bottom to release browned bits, until mostly reduced (about 1 minute).
- Step 9: Add low sodium beef broth and bring to a rapid simmer. Let simmer for 2 to 3 minutes until reduced by half, intensifying flavor.
- Step 10: Lower the heat to medium. Stir in the heavy cream and crushed peppercorns. Simmer gently for 1 1/2 to 2 minutes until the sauce thickens, avoiding rapid boiling.
- Step 11: Taste and adjust seasoning with salt and additional pepper if needed to achieve the perfect balance.
- Step 12: Place rested steaks on warmed plates and spoon the creamy peppercorn sauce over them. Serve immediately, ideally with sides like crispy smashed potatoes and garlic spinach for a complete meal.
Pro Tips for the Best Steak with Creamy Peppercorn
Keep these in mind:
- Pair with sides like crispy smashed potatoes and garlic spinach for a delightful meal.
- For a more robust flavor, use freshly cracked black peppercorns.
- Allow the steak to rest before slicing to keep it juicy.
- Use a meat thermometer to check for desired doneness. Aim for 130°F (54°C) for medium-rare.
Best Ways to Serve Steak with Creamy Peppercorn
When serving steak with peppercorn sauce, consider pairing it with:
- Garlic mashed potatoes for a creamy contrast.
- Roasted asparagus or green beans for a fresh element.
- Crusty bread to soak up the delicious creamy peppercorn sauce.
How to Store and Reheat Steak with Creamy Peppercorn
To store leftovers, place the steak and sauce in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of broth or cream to keep the sauce creamy. This method ensures that your meal remains flavorful and doesn’t dry out.
Frequently Asked Questions About Steak with Creamy Peppercorn
What is creamy peppercorn sauce?
Creamy peppercorn sauce is a rich and flavorful sauce made from heavy cream, broth, and coarsely crushed black peppercorns, commonly served with steak. This sauce enhances the meat’s flavor, offering a savory and peppery kick.
Can I make steak with creamy peppercorn ahead of time?
Yes, you can prepare the creamy peppercorn sauce in advance. Just reheat it gently before serving. Cook the steak fresh for the best texture and flavor.
How do I avoid common mistakes with steak with creamy peppercorn?
To avoid overcooking the steak, use a meat thermometer and let it rest after cooking. This helps retain the juices and keeps the meat tender. Additionally, avoid boiling the sauce vigorously to prevent curdling.
Variations of Steak with Creamy Peppercorn You Can Try
For a twist on the classic, consider these variations:
- Use green peppercorns for a milder flavor in your creamy peppercorn sauce.
- Add a splash of Worcestershire sauce to the sauce for extra depth.
- Incorporate herbs like thyme or rosemary into the sauce for an aromatic touch.
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PrintSteak with Creamy Peppercorn: 5 Delicious Steps
A succulent steak recipe featuring New York Strip or Porterhouse steaks seared to perfection and topped with a rich, creamy peppercorn sauce made with brandy, beef broth, and cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Searing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 steaks (300g/10oz each) New York Strip or Porterhouse
- Salt and pepper, to taste
- 1 tbsp vegetable oil
- 1/3 cup (85 ml) brandy or cognac
- 3/4 cup (185 ml) low sodium beef broth
- 1/2 cup (125 ml) heavy cream
- 2 – 3 tsp coarsely crushed whole black peppercorns
Instructions
- Remove steaks from the fridge 20 minutes before cooking to bring to room temperature.
- Coarsely crush the black peppercorns to release their aroma and flavor.
- Generously season both sides of the steaks with salt and freshly ground black pepper.
- Heat 1 tablespoon of vegetable oil in a skillet over high heat until it begins to smoke.
- Place steaks in the hot skillet and cook the first side for 2 minutes. Flip and cook the other side for 2 minutes for medium-rare doneness.
- Stack the steaks on top of each other and sear the fat strip around the edge.
- Transfer steaks to a plate and cover loosely with foil. Let rest while preparing the sauce.
- Pour brandy or cognac into the skillet and simmer rapidly until mostly reduced (about 1 minute).
- Add low sodium beef broth and bring to a rapid simmer. Let simmer for 2 to 3 minutes until reduced by half.
- Lower the heat to medium. Stir in the heavy cream and crushed peppercorns. Simmer gently for 1 1/2 to 2 minutes until the sauce thickens.
- Taste and adjust seasoning with salt and additional pepper if needed.
- Place rested steaks on warmed plates and spoon the creamy peppercorn sauce over them. Serve immediately.
Notes
- Pair with sides like crispy smashed potatoes and garlic spinach.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 1g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg
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