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Steak with Creamy Peppercorn: 5 Delicious Steps

Steak with Creamy Peppercorn
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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.

Ingredients

Scale
  • 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

  1. Remove steaks from the fridge 20 minutes before cooking to bring to room temperature.
  2. Coarsely crush the black peppercorns to release their aroma and flavor.
  3. Generously season both sides of the steaks with salt and freshly ground black pepper.
  4. Heat 1 tablespoon of vegetable oil in a skillet over high heat until it begins to smoke.
  5. 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.
  6. Stack the steaks on top of each other and sear the fat strip around the edge.
  7. Transfer steaks to a plate and cover loosely with foil. Let rest while preparing the sauce.
  8. Pour brandy or cognac into the skillet and simmer rapidly until mostly reduced (about 1 minute).
  9. Add low sodium beef broth and bring to a rapid simmer. Let simmer for 2 to 3 minutes until reduced by half.
  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.
  11. Taste and adjust seasoning with salt and additional pepper if needed.
  12. 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

Find it online: https://keepityummy.com/steak-with-creamy-peppercorn/

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