Every time I make this Steak with Creamy Peppercorn Sauce, it takes me back to cozy family dinners where we would gather around the table and share stories. I can still hear the laughter and the clinking of forks against plates, and that warm feeling of togetherness is something I cherish deeply. Cooking has always been a way for me to express love for my family, and this dish is no exception.
The beauty of this recipe is how simple yet impressive it is. You don’t need to be a professional chef to whip it up; it’s perfect for a special occasion or just a regular weeknight when you want to treat your loved ones. I often find myself adapting this dish based on what I have on hand, and it never fails to impress. Whether it’s a special celebration or just a quiet evening at home, this steak always brings joy to our table.
The creamy peppercorn sauce adds a luxurious touch, making even the simplest steak feel like a five-star meal. I remember the first time I made this for my husband; his eyes lit up as he took that first bite. Seeing his reaction reminded me that food is not just about nourishment but also about creating memories together.
If you’re looking for a dish that will delight your family and become a staple in your home, give this recipe a try. I promise you won’t regret it!
How to Make Steak with Creamy Peppercorn Sauce
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Ingredients
- 1 tbsp vegetable oil
- 1/3 cup cognac or brandy
- 2 New York Strip or Porterhouse steaks (approximately 10 oz each)
- Salt and freshly ground black pepper, to taste
- 2-3 tsp crushed black peppercorns (or drained green peppercorns)
- 3/4 cup low-sodium beef stock
- 1/2 cup heavy cream
Directions
Start by taking the steaks out of the refrigerator and allowing them to come to room temperature for about 20 minutes.
While waiting, use a rolling pin, mortar and pestle, or the flat side of a sturdy knife to coarsely crush the peppercorns.
Season the steaks generously with salt and black pepper just before cooking. Heat the vegetable oil in a skillet over high heat until it starts to smoke. Sear the steaks for around 2 minutes on one side until a golden crust forms, then flip and cook for an additional 2 minutes for a medium-rare finish.
Don’t forget to sear the fat edges by stacking the steaks and using tongs to quickly cook them. Once done, transfer the steaks to a plate, cover with foil, and let them rest while you make the sauce.
In the same pan, pour in the cognac or brandy and let it cook off rapidly, scraping the browned bits from the bottom until most of the alcohol evaporates, which should take about 1 minute.
Add the beef stock and bring it to a fast simmer, letting it reduce by half for about 2 to 3 minutes.
Next, lower the heat to medium and stir in the heavy cream and crushed peppercorns. Allow it to simmer for 1 1/2 to 2 minutes until the sauce thickens, but avoid boiling.
Finally, taste the sauce and adjust the seasoning with additional salt or pepper as needed.
To serve, place the steaks on warm plates and generously pour the creamy peppercorn sauce over the top. Enjoy this delightful meal with your loved ones!
Storing Suggestion
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to preserve its tenderness. The sauce can also be stored separately and reheated before serving.
Cooking Tips
For a deeper flavor, consider marinating the steaks in a mixture of oil, garlic, and herbs for a few hours before cooking. This will enhance the taste of the meat. If you don’t have cognac or brandy, red wine can also be a delicious substitute in the sauce.
Serving Suggestions
This steak pairs wonderfully with crispy roasted potatoes and sautéed spinach for a well-rounded meal. A glass of full-bodied red wine complements the flavors perfectly. You can also add a fresh salad on the side to lighten up the dish.
Ingredient Substitutions
If you don’t have heavy cream, you can substitute it with half-and-half or a non-dairy cream alternative. For a lighter sauce, use low-fat milk, but be mindful that it may alter the creaminess.
Seasonal Variations
In the fall, consider adding seasonal vegetables like Brussels sprouts or pumpkin puree on the side. In the summer, grilled vegetables such as asparagus or zucchini make a vibrant accompaniment that balances the richness of the steak and sauce.
Allergen Information
This recipe contains common allergens like dairy and gluten (from beef stock). If you need a dairy-free option, you can substitute heavy cream with coconut cream or a dairy-free cream alternative. Ensure the beef stock is gluten-free if necessary.
FAQ
Can I use other cuts of steak for this recipe?
Absolutely! While New York Strip and Porterhouse are great options, you can also use ribeye, sirloin, or filet mignon. Just adjust the cooking time based on the thickness of the cut.
How can I tell when my steak is perfectly cooked?
The best way to check for doneness is by using a meat thermometer. For medium-rare, the internal temperature should be around 130°F to 135°F. If you prefer it more well-done, adjust the temperature accordingly.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stove before serving to ensure it maintains its creamy texture.
What should I do with leftover steak?
Leftover steak can be sliced and used in salads, sandwiches, or stir-fries. Just ensure to reheat it gently to maintain tenderness, or serve it cold in a salad for a refreshing meal.
Is this recipe suitable for meal prep?
This recipe can be meal-prepped by cooking the steak and sauce in advance. Store each component separately in airtight containers in the refrigerator and reheat them before serving to preserve freshness.
Can I freeze the sauce?
Yes, the creamy peppercorn sauce can be frozen for up to 3 months. Store it in an airtight container, and when ready to use, thaw it in the refrigerator overnight and reheat gently before serving.
Steak with Creamy Peppercorn Sauce
Ingredients
- 1 tablespoon vegetable oil
- 1/3 cup cognac or brandy
- 2 New York Strip or Porterhouse steaks around 10 oz each
- Salt and freshly ground black pepper to taste
- 2 - 3 teaspoons crushed black peppercorns or drained green peppercorns
- 3/4 cup low-sodium beef stock
- 1/2 cup heavy cream
Instructions
- Remove steaks from the refrigerator and let them sit for about 20 minutes to come to room temperature.
- Using a rolling pin, mortar and pestle, or the flat side of a sturdy knife, crush the peppercorns until coarsely ground.
- Generously season both sides of the steaks with salt and black pepper right before cooking.
- Heat the oil in a pan over high heat until it starts smoking. Sear the steaks for about 2 minutes on the first side until a crust forms, then flip and cook the second side for another 2 minutes for medium-rare.
- Stack the steaks and use tongs to quickly sear the fat edges. Place the steaks on a plate, tent with foil, and let them rest while you prepare the sauce.
- Pour the cognac or brandy into the same pan and let it cook off rapidly, scraping the browned bits from the bottom, until most of the alcohol evaporates, about 1 minute.
- Stir in the beef broth and bring to a fast simmer. Let it reduce by half, which should take about 2 to 3 minutes.
- Lower the heat to medium and stir in the heavy cream and crushed peppercorns. Simmer for 1 1/2 to 2 minutes until the sauce thickens, but do not let it come to a rolling boil.
- Taste and adjust seasoning with more salt or pepper if needed.
- Transfer the steaks to warm serving plates and generously pour the sauce over the top. Enjoy immediately!
