Looking for a restaurant-quality steak recipe you can make at home in under 30 minutes? Peppercorn Steak with Creamy Sauce is a mouthwatering dish that perfectly balances the bold flavor of crushed black peppercorns with the smooth richness of a creamy pan sauce. This recipe is ideal for a romantic dinner, special occasions, or simply treating yourself to an indulgent meal. Pair it with your favorite sides for a gourmet experience in the comfort of your kitchen.
Ingredients:
For the Steaks:
- 2 boneless beef top loin steaks (12 ounces each)
- 2 tablespoons whole black peppercorns, crushed
- 1 teaspoon salt
- 2 tablespoons unsalted butter
For the Sauce:
- ¼ cup Worcestershire sauce
- 1 teaspoon hot pepper sauce (adjust to taste)
- ¼ cup half-and-half cream
Preparation:
Step 1: Season the Steaks
- Using a mortar and pestle or the back of a spoon, crush the peppercorns into coarse pieces.
- Rub the crushed peppercorns evenly onto both sides of each steak, pressing gently to ensure they adhere.
- Sprinkle the steaks evenly with salt for added flavor.
Step 2: Cook the Steaks
- Heat a large, heavy skillet over high heat until hot.
- Add the unsalted butter and allow it to melt completely, coating the skillet.
- Place the steaks in the skillet and sear them for 1-2 minutes on each side to develop a golden-brown crust.
- Reduce the heat to medium-high and add the Worcestershire sauce and hot pepper sauce to the skillet.
- Continue cooking the steaks for 2-3 minutes on each side, basting them occasionally with the sauce, until they reach your desired doneness:
- 135°F (57°C) for medium-rare
- 140°F (60°C) for medium
- 145°F (63°C) for medium-well
- Remove the steaks from the skillet and tent them with aluminum foil to keep warm.
Step 3: Prepare the Creamy Sauce
- Lower the skillet heat to medium and pour the half-and-half cream into the pan juices.
- Stir continuously, scraping up any browned bits from the skillet to enhance the flavor.
- Cook the sauce for 2-3 minutes, or until it becomes smooth and slightly thickened.
Step 4: Serve the Dish
- Place the steaks on serving plates and generously spoon the creamy peppercorn sauce over the top.
- Garnish with freshly cracked pepper for an extra touch of flavor, if desired.
Cooking Notes:
- Peppercorn Substitution: For a milder spice level, use green peppercorns or reduce the amount of black peppercorns.
- Doneness Tip: Use a meat thermometer to achieve the perfect level of doneness. Remove steaks from heat slightly before the target temperature, as they will continue to cook while resting.
- Cream Substitution: If you prefer a richer sauce, substitute heavy cream for half-and-half.
Serving Suggestions:
- Pair this steak with buttery mashed potatoes or roasted garlic potatoes for a comforting side.
- Add a serving of steamed green beans, asparagus, or a fresh salad for a balanced meal.
- Complement the dish with a loaf of crusty bread to soak up the creamy sauce.
Tips:
- Room Temperature Steaks: Allow the steaks to come to room temperature for 20-30 minutes before cooking to ensure even cooking.
- High-Quality Ingredients: Use fresh, high-quality peppercorns and Worcestershire sauce for the best flavor.
- Rest the Steaks: Always let the steaks rest for 5 minutes after cooking to retain their juices.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Nutritional Information (per serving):
- Calories: 520
- Protein: 48g
- Sodium: 830mg
FAQs:
Q1: Can I use a different cut of steak?
Yes! Ribeye, filet mignon, or sirloin are excellent alternatives to top loin steaks. Adjust the cooking time according to the thickness of the steak.
Q2: Can I make the sauce ahead of time?
The sauce is best prepared fresh, as it thickens quickly. However, you can prepare it earlier and reheat gently over low heat, adding a splash of cream to adjust consistency.
Q3: Can I skip the hot pepper sauce?
Yes! If you prefer a less spicy flavor, omit the hot pepper sauce, or replace it with a milder seasoning like smoked paprika.
Q4: How do I crush peppercorns without a mortar and pestle?
Place the peppercorns in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan.
Q5: Can I use milk instead of cream?
Milk can be used, but the sauce will be less rich and creamy. Adding a teaspoon of cornstarch mixed with water can help thicken it.
Conclusion:
Peppercorn Steak with Creamy Sauce is a quick and elegant recipe that brings bold flavors to your dinner table. The combination of tender, perfectly seasoned steak and luscious creamy sauce creates a dish that is sure to impress. Whether you’re making it for a special occasion or a weeknight treat, this steak recipe is guaranteed to satisfy your cravings for a rich, indulgent meal. Give it a try, and let your taste buds enjoy this savory delight!
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Peppercorn Steak with Creamy Sauce
- Total Time: 20 minutes
Ingredients
Ingredients:
For the Steaks:
- 2 boneless beef top loin steaks (12 ounces each)
- 2 tablespoons whole black peppercorns, crushed
- 1 teaspoon salt
- 2 tablespoons unsalted butter
For the Sauce:
- ¼ cup Worcestershire sauce
- 1 teaspoon hot pepper sauce (adjust to taste)
- ¼ cup half-and-half cream
Instructions
Preparation:
Step 1: Season the Steaks
- Using a mortar and pestle or the back of a spoon, crush the peppercorns into coarse pieces.
- Rub the crushed peppercorns evenly onto both sides of each steak, pressing gently to ensure they adhere.
- Sprinkle the steaks evenly with salt for added flavor.
Step 2: Cook the Steaks
- Heat a large, heavy skillet over high heat until hot.
- Add the unsalted butter and allow it to melt completely, coating the skillet.
- Place the steaks in the skillet and sear them for 1-2 minutes on each side to develop a golden-brown crust.
- Reduce the heat to medium-high and add the Worcestershire sauce and hot pepper sauce to the skillet.
- Continue cooking the steaks for 2-3 minutes on each side, basting them occasionally with the sauce, until they reach your desired doneness:
- 135°F (57°C) for medium-rare
- 140°F (60°C) for medium
- 145°F (63°C) for medium-well
- Remove the steaks from the skillet and tent them with aluminum foil to keep warm.
Step 3: Prepare the Creamy Sauce
- Lower the skillet heat to medium and pour the half-and-half cream into the pan juices.
- Stir continuously, scraping up any browned bits from the skillet to enhance the flavor.
- Cook the sauce for 2-3 minutes, or until it becomes smooth and slightly thickened.
Step 4: Serve the Dish
- Place the steaks on serving plates and generously spoon the creamy peppercorn sauce over the top.
- Garnish with freshly cracked pepper for an extra touch of flavor, if desired.
Notes
Cooking Notes:
- Peppercorn Substitution: For a milder spice level, use green peppercorns or reduce the amount of black peppercorns.
- Doneness Tip: Use a meat thermometer to achieve the perfect level of doneness. Remove steaks from heat slightly before the target temperature, as they will continue to cook while resting.
- Cream Substitution: If you prefer a richer sauce, substitute heavy cream for half-and-half.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 520
- Sodium: 830mg
- Protein: 48g