Introduction

This steak with creamy peppercorn sauce is a classic, indulgent dish perfect for any occasion. The richly flavored sauce pairs beautifully with a perfectly seared New York Strip or Porterhouse steak, creating a restaurant-quality meal at home.

A thick, juicy steak sits in the center of a white plate, covered with a rich, creamy peppercorn sauce that drips down its sides, with visible cracked black pepper scattered throughout the sauce. The steak has a dark brown, seared crust with a slightly rough texture, showing it is cooked well on the edges. In the background, there are some green leafy vegetables adding a touch of fresh color, all placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 steaks (300g/10oz each, New York Strip, Porterhouse, or your choice)
Salt and pepper

1 tbsp vegetable oil
1/3 cup (85 ml) brandy or cognac (or marsala)

3/4 cup (185 ml) beef broth or stock (low sodium recommended)
1/2 cup (125 ml) heavy cream (thickened cream)

2-3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained)

Instructions

Step 1: Remove the steaks from the fridge about 20 minutes before cooking to bring them to room temperature.
Step 2: Crush the peppercorns coarsely using a rolling pin, mortar and pestle, or the side of a sturdy knife.

Step 3: Just before cooking, season both sides of the steaks generously with salt and black pepper.
Step 4: Heat the vegetable oil in a skillet over high heat until it starts to smoke.
Step 5: Add the steaks to the skillet and cook the first side for 2 minutes to develop a good crust. Flip and cook the other side for another 2 minutes for medium rare.

Step 6: Stack the steaks on top of each other and use tongs to sear the fat strip until crisp.
Step 7: Transfer the steaks to a plate, cover loosely with foil, and let rest while you prepare the sauce.
Step 8: In the same skillet, add the brandy or cognac. Let it simmer rapidly, scraping the pan’s bottom, until it reduces and the harsh alcohol smell fades, about 1 minute.

Step 9: Add the beef broth and bring it to a simmer. Let it reduce by half, simmering rapidly for 2 to 3 minutes.
Step 10: Reduce heat to medium, then stir in the cream and crushed peppercorns. Simmer gently for 1½ to 2 minutes until the sauce thickens, avoiding a rapid boil.
Step 11: Taste the sauce and adjust seasoning with salt and more pepper if needed.

Step 12: Serve the rested steaks on warmed plates. Spoon the creamy peppercorn sauce over the top and serve immediately.

Tips & Variations

Using low sodium beef broth helps you control the saltiness of the sauce more easily.
If you prefer a milder sauce, reduce the amount of crushed peppercorns or use green peppercorns for a softer flavor.

For a non-alcoholic version, substitute brandy with extra beef broth or a splash of apple cider vinegar.
Letting the steak rest covered loosely with foil ensures juices redistribute, keeping it tender and moist.

Storage

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the sauce gently on the stove, then add the steak slices just to heat through without overcooking.

How to Serve

A thick, juicy steak with a dark brown seared crust is covered by a creamy, light brown peppercorn sauce with visible whole peppercorns, placed on the center-left of a round white plate. To the right of the steak, there is a portion of cooked dark green leafy vegetables with a slightly glossy texture. Below the greens, a golden-brown roasted potato with a crispy surface and sprinkled with green herbs rests on the plate. The plate sits on a white marbled surface, with a silver fork visible near the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, you can use ribeye, filet mignon, or sirloin steaks. Adjust cooking times depending on thickness to achieve your desired doneness.

What if I don’t have brandy or cognac?

If you don’t have brandy or cognac, marsala wine works well as a substitute. For a non-alcoholic option, use beef broth with a splash of apple cider vinegar to add depth.