If you have been searching for that show-stopping, restaurant-quality dish to impress friends, or simply want to indulge yourself, this Perfect Steak with Peppercorn Sauce Recipe is an absolute must-try. Succulent, perfectly seared Scotch fillet steaks pair beautifully with a rich, creamy peppercorn sauce bursting with fresh garlic and a subtle kick from green and black peppercorns. This recipe balances simplicity and elegance, delivering a steak night that feels special but never intimidating. Whether it’s a weeknight treat or a weekend culinary adventure, this dish promises juicy, tender meat and velvety sauce that’s unforgettable.
Ingredients You’ll Need
For a sensational steak dinner, the ingredients might look straightforward, but each one plays a crucial role in flavor, texture, and that irresistible aroma. From quality meat to fresh peppercorns and creamy elements, these pantry staples come together for a seriously delicious experience.
- 2 Scotch fillet (rib eye) steaks (approx. 250 g/9 oz each, 2.5–3 cm thick): Choose well-marbled steaks for juicy, tender results.
- 1 tsp sea salt flakes: Enhances the steak’s natural flavor; sprinkle just before cooking to prevent moisture loss.
- 2 tbsp olive oil: For that searing heat, helping you create a beautiful crust on the steak.
- 2 tbsp unsalted butter: Adds richness and helps develop flavor in the sauce.
- 1 tsp freshly minced garlic: Infuses the sauce with a fragrant, savory depth.
- 2 tsp green peppercorns in brine, drained (optional): Provides a mild heat and distinctive texture to the sauce.
- 1 tsp freshly cracked black pepper (plus extra to serve): Brings essential spice and boldness both in and on the steak.
- ¼ cup (60 ml) dry white wine (optional): Adds acidity and complexity to the sauce when reduced.
- ½ cup (125 ml) beef stock: Builds a savory base that’s key for the sauce’s depth.
- 1 cup (250 ml) thickened (heavy) cream (full-fat only): Creates the luscious, velvety texture we all crave in the peppercorn sauce.
- 1 tsp Dijon mustard: Offers a subtle tang that balances richness.
- 1 tsp Worcestershire sauce: Adds umami punch and a hint of savory sweetness.
- Sea salt flakes, to taste, plus extra to serve: Perfect final seasoning for both steak and sauce.
- Rocket (arugula) salad: A peppery, fresh contrast to the creamy sauce and rich steak.
- Air Fryer Chips, Crispy Oven Fries, or freezer fries: Classic steakhouse side that’s crispy and satisfying.
How to Make Perfect Steak with Peppercorn Sauce Recipe
Step 1: Prep Your Steaks for Success
Start by removing your Scotch fillet steaks from the fridge and letting them come to room temperature for at least 20 minutes but no longer than 40. Dry them thoroughly with a paper towel and season all over with sea salt flakes right before cooking; this prevents the meat from sweating and ensures a tender steak packed with flavor.
Step 2: Sear the Steak to Perfection
Heat a heavy-based pan, ideally cast iron, over high heat until it’s smoking hot. Add olive oil and immediately lay in the steaks, ensuring they don’t crowd the pan – this guarantees a stunning crust. Cook times vary depending on preference: 1 minute per side for blue, 2 for rare, 3 for medium-rare, 4 for medium, and 5 for well-done (lowering heat after the first flip to avoid burning). Use a timer for precision and resist the urge to move them too much.
Step 3: Let the Steaks Rest
Once seared, transfer the steaks to a plate, cover loosely with foil, and let rest for 5 to 10 minutes. This step is essential as it allows juices to redistribute, delivering tender, juicy bites. Meanwhile, you’re free to move on to the star of the sauce!
Step 4: Create Your Creamy Peppercorn Sauce
Turn heat off and cool the pan for a couple of minutes. Add butter, then garlic, green peppercorns (if using), and cracked black pepper, stirring for about 30 seconds to build aroma. Return the heat to medium and deglaze with white wine, scraping up those delicious browned bits – cook until reduced by half. Add beef stock and reduce again for concentrated flavor. Finally, stir in heavy cream, Dijon mustard, and Worcestershire sauce, simmering gently (no rapid boiling) until the sauce thickens beautifully. Taste and season with salt as needed.
Step 5: Slice and Serve
If you like, slice your rested steaks against the grain to ensure maximum tenderness. Plate your steak slices, spoon over generous amounts of the velvety peppercorn sauce, and finish with extra cracked black pepper for a bold hit on every bite.
How to Serve Perfect Steak with Peppercorn Sauce Recipe
Garnishes
A handful of fresh rocket (arugula) leaves adds a wonderful peppery bite and a vibrant green pop to your plate, cutting through the richness of the steak and sauce. A sprinkle of flaky sea salt and freshly cracked black pepper on top just before serving elevates every element.
Side Dishes
Traditionally, crispy fries (whether air fryer chips, oven-baked, or your favorite freezer fries) make the perfect companion to this dish, providing satisfying crunch to balance the creamy sauce. For a lighter alternative, a fresh garden or mixed leaf salad keeps the meal bright and balanced.
Creative Ways to Present
For a more gourmet presentation, consider layering the sliced steak atop creamy mashed potatoes or alongside sautéed mushrooms and caramelized onions. Drizzle the peppercorn sauce artistically around the plate for that professional touch. Fresh herbs like thyme or parsley can also add an extra burst of color and aroma.
Make Ahead and Storage
Storing Leftovers
Once your steak with peppercorn sauce has cooled, store leftovers separately in airtight containers. The steak maintains its flavor best when stored on its own, while the sauce can be kept chilled and reheated gently. Consume within 2 days for optimum freshness.
Freezing
You can freeze cooked steaks and peppercorn sauce separately. Wrap the steak tightly in cling film and place it in a freezer bag, then freeze for up to 3 months. Freeze the sauce in a sealed container, but be aware that cream-based sauces may separate slightly on thawing; whisk gently to re-emulsify.
Reheating
Reheat steak leftovers gently in a pan over low heat or in a warm oven to avoid overcooking. Warm the peppercorn sauce on the stove on low heat, stirring continuously, and add a splash of cream or stock if it seems too thick. This care keeps everything creamy and luscious.
FAQs
Can I use a different cut of steak for this Perfect Steak with Peppercorn Sauce Recipe?
Absolutely! While Scotch fillet (rib eye) is perfect for its marbling and tenderness, you can also use sirloin, fillet mignon, or rump steaks. Just adjust cooking times accordingly to your preferred doneness and thickness.
Is it necessary to use fresh peppercorns in this recipe?
Freshly cracked black pepper really makes a difference for that bold, aromatic flavor, but if you only have ground pepper, you can use it carefully. Green peppercorns are optional but add an authentic touch and a mild punch to the sauce.
Can I make the peppercorn sauce dairy-free?
If you need a dairy-free version, try substituting heavy cream with coconut cream or a thick cashew cream, although the flavor and texture will be slightly different. Using vegan butter instead of unsalted butter also helps keep it dairy-free.
What sides pair best with this Perfect Steak with Peppercorn Sauce Recipe?
Crispy fries and a fresh rocket salad are classic and delicious, but roasted vegetables, creamy mashed potatoes, or even a crisp green bean almondine can beautifully complement the dish as well.
How do I know when the steak is cooked to my liking?
Using a timer is a great start based on thickness and doneness preference. For even more accuracy, consider using a meat thermometer: 50°C (122°F) for rare, 55°C (131°F) for medium-rare, and 60°C (140°F) for medium. Remember the steak continues to cook slightly while resting.
Final Thoughts
This Perfect Steak with Peppercorn Sauce Recipe is one of those dishes that’s simple enough to make any day of the week yet elegant enough to serve when you want to impress. The combination of tender, juicy steak and that creamy, peppery sauce is pure comfort and indulgence. Don’t be shy—try it soon and watch how quickly it becomes a new favorite in your recipe collection!
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Perfect Steak with Peppercorn Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Western
Description
This recipe presents the perfect Scotch fillet steak cooked to your preferred doneness and served with a rich, creamy peppercorn sauce. Featuring a simple yet elegant cooking process using a heavy-based pan, this dish pairs wonderfully with salad and crispy fries for a satisfying meal.
Ingredients
Steak:
- 2 Scotch fillet (rib eye) steaks (approx. 250 g/9 oz each, 2.5–3 cm/1–1¼ inches thick)
- 1 tsp sea salt flakes
- 2 tbsp olive oil
Peppercorn Sauce:
- 2 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 2 tsp green peppercorns in brine, drained (optional)
- 1 tsp freshly cracked black pepper, plus extra to serve
- ¼ cup (60 ml) dry white wine (optional)
- ½ cup (125 ml) beef stock
- 1 cup (250 ml) thickened (heavy) cream (full-fat only)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Sea salt flakes, to taste, plus extra to serve
To Serve:
- Rocket (arugula) salad
- Air Fryer Chips (Fries), Crispy Oven Fries, or freezer fries
Instructions
- Prep the steak: Remove the steaks from the fridge and allow them to come to room temperature for at least 20 minutes but no longer than 40 minutes. Pat the steaks dry with a paper towel and sprinkle all sides with sea salt flakes just before cooking to avoid moisture loss.
- Cook the steak: Heat a large, heavy-based pan (preferably cast-iron) over high heat. Add olive oil and immediately place the steaks in the pan without overcrowding. Cook based on your preferred doneness: Blue – 1 minute per side; Rare – 2 minutes per side; Medium-rare – 3 minutes per side; Medium – 4 minutes per side; Well-done – 5 minutes per side, lowering heat to medium after first flip to avoid burning.
- Rest the steak: Transfer the cooked steaks to a plate, cover loosely with foil, and let rest for 5–10 minutes to allow juices to redistribute while you prepare the sauce.
- Make the creamy peppercorn sauce: Turn heat off and let the pan cool for 1–2 minutes. Add butter to the pan, then immediately add garlic, green peppercorns (if using), and freshly cracked black pepper. Stir for 30 seconds. Return heat to medium. Add white wine (if using), scraping up browned bits, and cook for 2–3 minutes until reduced by half. Add beef stock and simmer for 2–3 minutes, reducing by half. Stir in thickened cream, Dijon mustard, and Worcestershire sauce. Simmer slowly bubbling for 5–6 minutes until thickened. Season with salt to taste.
- Slice the steak: Optionally slice the rested steaks against the grain. Sprinkle with extra sea salt if desired.
- Serve: Plate the steaks with rocket salad and fries, spoon generous amounts of peppercorn sauce over or alongside the steak, and top with freshly cracked black pepper to finish.
Notes
- Ensure steaks come to room temperature before cooking for even cooking.
- Use green peppercorns in brine for an authentic peppercorn flavor, but these can be omitted if unavailable.
- Freshly cracked black pepper adds essential texture and flavor—add more to taste when serving.
- A heavy-based cast-iron pan is preferred to get a nice crust on the steak, but any heavy pan will work.
- Letting the steak rest is crucial to keep it juicy and tender.
