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

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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.

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.