If you have ever dreamed of mastering a restaurant-quality steak at home, then this Perfect Steak with Peppercorn Sauce Recipe is your new best friend. It pairs a beautifully seared Scotch fillet steak with a luxuriously creamy, peppery sauce that elevates the dish to unforgettable heights. With just the right balance of bold peppercorn heat, rich creaminess, and a hint of mustard and Worcestershire, this recipe showcases how simple ingredients turn into a show-stopping meal that’s perfect for a special night in or anytime you want to treat yourself before dinner.
Ingredients You’ll Need
You don’t need a long list to make this stunning steak and sauce combo. Each ingredient is essential for creating the perfect harmony of flavors, textures, and aromas that make this dish truly sing.
- 2 Scotch fillet (rib eye) steaks (approx. 250 g/9 oz each): Aim for steaks about 2.5–3 cm thick for the ideal juicy finish.
- 1 tsp sea salt flakes: Use just before cooking to season without drying the meat.
- 2 tbsp olive oil: Helps achieve that irresistible golden crust on your steaks.
- 2 tbsp unsalted butter: Adds richness and helps develop sauce depth.
- 1 tsp freshly minced garlic: Infuses the sauce with aromatic warmth.
- 2 tsp green peppercorns in brine, drained (optional): For an authentic peppercorn kick and extra texture.
- 1 tsp freshly cracked black pepper, plus extra to serve: Essential for that punchy, peppery flavor that defines the sauce.
- ¼ cup (60 ml) dry white wine (optional): Adds subtle acidity and depth to your sauce.
- ½ cup (125 ml) beef stock: For rich meaty undertones that complement the steak perfectly.
- 1 cup (250 ml) thickened (heavy) cream (full-fat only!): Creates the luxuriously creamy texture of the sauce.
- 1 tsp Dijon mustard: Balances the cream with gentle tanginess.
- 1 tsp Worcestershire sauce: Adds a complex savory background layer.
- Sea salt flakes, to taste, plus extra to serve: For finishing and seasoning balance.
- Rocket (arugula) salad: Offers a fresh, peppery contrast to the rich steak.
- Air Fryer Chips (Fries), Crispy Oven Fries or freezer fries: The ultimate crispy sidekick.
How to Make Perfect Steak with Peppercorn Sauce Recipe
Step 1: Prep the Steak
Start by letting your steaks sit at room temperature for about 20 minutes to ensure even cooking. Pat them dry thoroughly so they sear beautifully rather than steam. Just before cooking, season them generously with sea salt flakes on all sides for a perfectly seasoned crust that locks in juices.
Step 2: Cook the Steak
Heat a heavy-based pan until smoking hot and add olive oil, then immediately place the steaks in the pan. Avoid overcrowding to get that precious sear. Depending on your preferred doneness, cook for 1 to 5 minutes per side—timing is everything here for that juicy, tender finish. Remember, going medium-rare means about 3 minutes per side.
Step 3: Rest the Steak
Once your steaks are cooked to perfection, transfer them to a plate and cover loosely with foil. Resting for 5 to 10 minutes redistributes the juices, ensuring each bite is succulent and flavorful rather than dry or tough.
Step 4: Make the Peppercorn Sauce
Lower the heat and add butter to the pan leftover from the steak cooking. Stir in garlic, green peppercorns if using, and freshly cracked black pepper for 30 seconds to release their aromatics. Deglaze the pan with white wine, scraping all those lovely caramelized bits from the bottom. After reducing it by half, add beef stock and simmer until reduced again. Then, stir in cream, Dijon mustard, and Worcestershire sauce, simmering gently until thickened to a velvety consistency. Taste and adjust salt as needed.
Step 5: Slice and Serve
Optionally slice the steak against the grain for tender bites and sprinkle with a little extra sea salt. Generously spoon over your homemade peppercorn sauce, and you’re ready to impress yourself and your guests.
How to Serve Perfect Steak with Peppercorn Sauce Recipe
Garnishes
A handful of fresh rocket leaves adds a bright, peppery contrast to the rich sauce and meat. A final crack of black pepper and a sprinkle of sea salt flakes bring that perfect finishing touch, heightening every appetizing aroma.
Side Dishes
This recipe loves crispy sides like Air Fryer Chips, crispy oven fries, or even your favorite freezer fries. The crunchy texture complements the tender steak and creamy sauce like a dream, making each mouthful perfectly balanced.
Creative Ways to Present
To dazzle visually, plate your steak slices fanned on a simple white dish, drizzled luxuriantly with peppercorn sauce. Scatter rocket on top or to the side, then add a nest of golden fries for a rustic yet elegant look that invites you to dig in.
Make Ahead and Storage
Storing Leftovers
Wrap leftover steak tightly in foil or store in an airtight container in the fridge for up to 3 days. Keep the sauce separate if possible to maintain its creamy texture.
Freezing
While the steak itself can be frozen cooked or raw, it’s best to freeze the peppercorn sauce separately in a sealed container or freezer bag for up to 2 months. Thaw gently in the fridge before reheating.
Reheating
Warm your steak gently in a low oven or skillet to avoid overcooking, then reheat the peppercorn sauce slowly on the stove, stirring often to keep that luscious cream from separating. Add a splash of cream or stock if it thickens too much.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While Scotch fillet (rib eye) is ideal for its marbling and flavor, you can use sirloin, filet mignon, or rump steak. Just adjust cooking times according to thickness and preference.
What if I don’t have green peppercorns in brine?
No problem at all! The green peppercorns add a mild tang and texture, but freshly cracked black pepper alone still makes a fantastic sauce with plenty of bold flavor.
How do I know when the steak is cooked to my liking?
Using a timer is key, but you can also gently press the steak; rare steaks feel soft and spongy, medium-rare more springy, and well-done quite firm. Practice makes perfect with this!
Can I make the peppercorn sauce ahead of time?
Yes, you can prepare the sauce up to a day in advance. Reheat gently on low heat and stir occasionally, adding a splash of cream or stock if necessary to maintain texture.
Is there a non-alcoholic substitute for the white wine?
Definitely! Use additional beef stock or a splash of white grape juice mixed with a little vinegar for acidity. This won’t exactly mimic wine but still enhances the sauce nicely.
Final Thoughts
There’s something truly satisfying about the Perfect Steak with Peppercorn Sauce Recipe—it combines simplicity with sensational flavor to create a dish you’ll want again and again. Whether for a cozy weeknight treat or an impressive dinner with friends, this recipe will quickly become a treasured favorite. Don’t hesitate to dive in and make this stunning steak your own culinary masterpiece!
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Perfect Steak with Peppercorn Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Western
Description
This recipe guides you through creating the perfect Scotch fillet (rib eye) steak cooked to your preferred doneness with a rich and creamy peppercorn sauce. Paired with fresh rocket salad and crispy fries, it’s an indulgent and flavorful meal that balances the tender, juicy steak with a luscious sauce infused with garlic, green and black peppercorns, and hints of white wine and mustard.
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
- 1 tsp freshly cracked black pepper, plus extra to serve
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
- 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
To Serve
- Rocket (arugula) salad
- Air fryer chips, crispy oven fries, or freezer fries
Instructions
- Prep the steak: Remove the steaks from the fridge and let them come to room temperature for 20 to 40 minutes. Pat them dry thoroughly with paper towels, then sprinkle sea salt flakes on all sides immediately before cooking to help develop a nice crust and prevent moisture loss.
- Cook the steak: Heat a large, heavy-based pan (preferably cast-iron) over high heat. Add olive oil, then immediately place steaks in the pan without overcrowding. Cook according to your preferred doneness, using a timer for accuracy: Blue – 1 min per side, Rare – 2 min per side, Medium-rare – 3 min per side, Medium – 4 min per side, Well-done – 5 min per side (reduce heat to medium after the first flip to avoid burning).
- Rest the steak: Transfer steaks to a plate, loosely cover with foil, and rest for 5 to 10 minutes to allow juices to redistribute while you make the sauce.
- Prepare the peppercorn sauce: Turn off the heat and let the pan cool for 1 to 2 minutes. Add butter, garlic, green peppercorns (if using), and cracked black pepper to the pan, stirring for 30 seconds. Return heat to medium, add white wine, and scrape up browned bits, cooking until reduced by half (2-3 minutes). Add beef stock and simmer until reduced by half (2-3 minutes). Stir in cream, Dijon mustard, and Worcestershire sauce, and gently simmer for 5-6 minutes until thickened, maintaining a slow bubble. Season with sea salt to taste.
- Slice the steak: Optionally slice the steaks against the grain, seasoning with extra salt if desired.
- Serve: Plate the steak with rocket salad and your choice of fries (air fryer chips, crispy oven fries, or freezer fries). Spoon generous amounts of peppercorn sauce over the steak and finish with freshly cracked black pepper.
Notes
- Allowing the steak to come to room temperature ensures even cooking and a better crust.
- Using green peppercorns in brine adds a mild, tangy flavor; omit if unavailable.
- Fresh cracked black pepper is recommended for a robust pepper flavor; adjust quantity to taste.
- A heavy-based pan such as cast iron ensures high heat retention and excellent crust formation.
- Resting the steak after cooking prevents juices from escaping, keeping the meat tender and juicy.
