I love this recipe because it’s foolproof and elegant at the same time. The creamy peppercorn sauce comes together in minutes and tastes incredible poured over perfectly cooked steak. It’s ideal for a cozy dinner at home but feels like something I’d order at a steakhouse. I also like how adaptable it is—I can choose my preferred doneness and even adjust the pepperiness to suit my mood.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
STEAK 2 Scotch fillet (rib eye) steaks (approx. 250 g/9 oz each, aim for 2.5–3 cm/1–1¼ inches in thickness, see note 1) 1 tsp sea salt flakes 2 tbsp olive oil
CREAMY PEPPERCORN SAUCE 2 tbsp unsalted butter 1 tsp freshly minced garlic 2 tsp green peppercorns in brine, drained (optional, see note 2) 1 tsp freshly cracked black pepper, plus extra to serve (see note 3) ¼ cup (60 ml) beef stock 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
Directions
I start by removing the steaks from the fridge and letting them come to room temperature for about 20 minutes. Just before cooking, I pat them dry and season all sides generously with sea salt flakes.
Next, I heat a heavy-based pan—cast-iron works best—over high heat, adding olive oil and then the steaks. I avoid overcrowding the pan so each steak gets a perfect crust. Depending on how I like it cooked, I use these times as a guide:
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 the heat to medium after the first flip).
Once cooked, I transfer the steaks to a plate, cover them loosely with foil, and let them rest for about 5–10 minutes while I make the sauce.
To make the creamy peppercorn sauce, I let the pan cool slightly, then add butter followed by garlic, green peppercorns, and cracked black pepper. After 30 seconds, I return the heat to medium and pour in a splash of stock, scraping up all the flavorful bits from the bottom of the pan. I let this reduce by half before adding more stock and letting it simmer again until reduced.
Then I stir in the cream, dijon mustard, and Worcestershire sauce, letting it bubble gently for about 5–6 minutes until thickened. I taste and adjust with salt if needed.
Finally, I slice the steaks (optional) against the grain and spoon over the rich peppercorn sauce. I love serving this with fries and a fresh rocket salad.
Servings and Timing
This recipe serves 2–3 people and takes about 20 minutes total—5 minutes to prep and 15 minutes to cook.
Variations
Sometimes I use other cuts like sirloin, porterhouse, or rump when I want something leaner. For a lighter sauce, I swap half the cream with milk for a slightly thinner texture. When I want to make it extra indulgent, I add a little crushed green peppercorn brine to the sauce for a tangy kick.
Storage/Reheating
I store any leftover steak slices in an airtight container in the fridge for up to 3 days. I reheat them quickly in a hot pan or enjoy them cold in wraps or salads. The peppercorn sauce keeps well in the fridge for up to 3 days—I reheat it gently on low heat with a splash of cream or stock if it thickens. I don’t freeze either the steak or the sauce, as the texture changes too much.
FAQs
What’s the best cut of steak for this recipe?
I love Scotch fillet (rib eye) for its marbling and tenderness, but sirloin or porterhouse also work beautifully.
Can I skip the green peppercorns?
Yes, I sometimes do. I just add a little more cracked black pepper for a spicier sauce.
Can I make the sauce without wine?
Yes, I simply use extra stock—it still tastes rich and flavorful.
How do I know when my steak is perfectly cooked?
I use a timer and touch test. The firmer it feels, the more well-done it is. Resting it afterward is key for juiciness.
Why do I rest the steak before slicing?
Resting lets the juices redistribute, making the steak tender and flavorful rather than dry.
Can I make the peppercorn sauce ahead of time?
Yes, I often make the sauce earlier in the day and reheat it gently before serving with the steak.
What sides go best with this dish?
I love serving it with fries, mashed potatoes, or a crisp rocket salad.
Can I use a non-stick pan?
Yes, but I use medium–high heat and preheat the pan well since it won’t sear as much as cast-iron.
How do I make the sauce creamier?
I simmer it a bit longer or add a touch more cream at the end until it reaches the consistency I like.
Can I use crushed black pepper instead of cracked?
Yes, I can, but I find cracked pepper gives a better texture and bolder flavor to the sauce.
Conclusion
Perfect Steak with Peppercorn Sauce is one of those recipes I keep coming back to—it’s elegant, quick, and bursting with flavor. I love how simple it is to prepare, yet it always feels special. Whether I’m cooking for myself or hosting a dinner, this recipe guarantees tender, juicy steak and a rich, creamy sauce that never fails to impress.
Perfect Steak with Peppercorn Sauce is a restaurant-quality yet easy dish featuring juicy, golden-seared rib-eye steaks served with a rich, creamy, peppery sauce. Elegant and satisfying, it’s perfect for a cozy night in or a special dinner at home.
Total Time:20 mins
Yield:2–3 servings
Ingredients
2 Scotch fillet (rib-eye) steaks (approx. 250 g / 9 oz each, 2.5–3 cm thick)
1 tsp sea salt flakes
2 tbsp olive oil
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
¾ cup (185 ml) beef stock, divided
1 cup (250 ml) thickened (heavy) cream
1 tsp dijon mustard
1 tsp Worcestershire sauce
Sea salt flakes, to taste
Rocket (arugula) salad, to serve
Fries or oven chips, to serve
Instructions
Remove steaks from the fridge and let them come to room temperature for 20 minutes. Pat dry and season all sides generously with sea salt.
Heat a heavy-based skillet (cast iron preferred) over high heat. Add olive oil, then the steaks.
Sear according to preferred doneness: Blue – 1 min/side, Rare – 2 min/side, Medium-rare – 3 min/side, Medium – 4 min/side, Well-done – 5 min/side (reduce heat to medium after the first flip).
Transfer steaks to a plate, cover loosely with foil, and rest for 5–10 minutes.
Reduce heat to medium-low. In the same pan, add butter, garlic, green peppercorns, and cracked pepper. Cook for 30 seconds.
Pour in a splash of beef stock, scraping up any browned bits, and let it reduce by half. Add remaining stock and simmer until slightly reduced again.
Stir in cream, dijon mustard, and Worcestershire sauce. Simmer gently for 5–6 minutes until thickened. Season to taste.
Slice the rested steak (optional) and serve topped with creamy peppercorn sauce, alongside fries and rocket salad.
Notes
Use Scotch fillet (rib-eye) for the best flavor, but sirloin or porterhouse also work well.
For a lighter sauce, replace half the cream with milk.
Add a splash of green peppercorn brine for extra tanginess.
Letting the steak rest ensures maximum juiciness.
The sauce can be made ahead and gently reheated before serving.
