Peppercorn Crusted Steak with Creamy Peppercorn Sauce
2 people
00h 15
00h 15
Indulge in a restaurant-quality Peppercorn Crusted Steak with Creamy Peppercorn Sauce, perfectly seared beef with a bold pepper crust and rich, velvety sauce. This easy gourmet steak recipe delivers classic steakhouse flavor at home, ideal for date nights or special occasions.
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Ingredients and Method
Ingredients
- 2 ButcherBox.ca AAA Angus Ribeye
- 2 tablespoons whole black peppercorns, crushed Use a mortar and pestle or rolling pin to crush.
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped For garnish
Method
- Preparation
- Start with room temperature steaks. Pat them dry using paper towels to create a good sear.
- In a small bowl, mix together the crushed peppercorns and kosher salt. Rub this mixture generously over both sides of the steak.
- Cooking Steaks
- In a heavy skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
- Add the seasoned steaks to the hot skillet. Cook for about 4-5 minutes on each side for medium-rare, or 6-7 minutes for medium. Adjust as necessary depending on your desired doneness.
- Transfer the steaks to a plate and cover them with foil. Let them rest for 5-10 minutes.
- Making the Sauce
- In the same skillet, add the heavy cream and bring it to a simmer. Stir in the Dijon mustard and garlic powder. Let it simmer for 3-4 minutes until the sauce thickens slightly.
- Serving
- Slice the steaks against the grain and drizzle the creamy peppercorn sauce on top. Garnish with fresh parsley.
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