If you have ever dreamed of creating a restaurant-quality meal right in your own kitchen, this Perfect Steak with Peppercorn Sauce Recipe is nothing short of a culinary joy. Imagine sinking your teeth into a gorgeously seared Scotch fillet steak, the rich, juicy goodness perfectly balanced by a luscious, creamy peppercorn sauce that sings with just the right hint of spice and subtle tang. This dish is a celebration of simple ingredients elevated with technique and care, making it a perfect choice for both special occasions and decadent weeknight dinners. If you’re ready to impress your taste buds and anyone lucky enough to share your table, this recipe is your golden ticket.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Perfect Steak with Peppercorn Sauce Recipe plays a crucial role, whether it’s enhancing the savory depth of the steak or adding that irresistibly creamy texture to the sauce. These simple yet essential components come together to deliver rich flavor, beautiful color, and melt-in-your-mouth tenderness.
- 2 Scotch fillet (rib eye) steaks: Thick-cut steaks around 2.5–3 cm provide the perfect balance of marbling and tenderness for a juicy interior.
- 1 tsp sea salt flakes: Used at just the right moment to season steaks without drying them out, locking in flavor and moisture.
- 2 tbsp olive oil: Offers a high smoke point and fruity undertones, perfect for a crisp steak sear.
- 2 tbsp unsalted butter: Adds richness and creaminess to the peppercorn sauce base.
- 1 tsp freshly minced garlic: Brings aromatic warmth and depth to the sauce.
- 2 tsp green peppercorns in brine (optional): These add a mild, fragrant peppery note contrasting the black pepper.
- 1 tsp freshly cracked black pepper: Essential for that classic peppercorn punch, plus extra for finishing.
- ¼ cup (60 ml) dry white wine (optional): Provides acidity and complexity to deglaze the pan.
- ½ cup (125 ml) beef stock: Concentrates the meaty flavors in the sauce.
- 1 cup (250 ml) thickened (heavy) cream: Creates the rich, luscious texture that coats every bite.
- 1 tsp Dijon mustard: Lends a subtle tang and depth that balances the cream.
- 1 tsp Worcestershire sauce: Adds umami and enhances the overall savory profile.
- Sea salt flakes, to taste, plus extra: For seasoning the sauce and final finishing.
- Rocket (arugula) salad: Offers fresh peppery greens as a refreshing contrast to the rich steak.
- Air fryer chips or fries: Your crispy, golden sidekick to complete this hearty dish.
How to Make Perfect Steak with Peppercorn Sauce Recipe
Step 1: Prep the Steak
Start by letting the Scotch fillet steaks come to room temperature for about 20 minutes—this ensures even cooking from edge to center. Right before cooking, pat them dry and sprinkle both sides with sea salt flakes. This little step is a secret for getting a wonderful crust without the steak sweating or becoming tough.
Step 2: Cook the Steak
Heat a heavy-based pan until it’s scorching hot, then drizzle in olive oil. Immediately add your steaks, making sure the pan is not overcrowded, so each steak sears beautifully on all sides. Depending on how you like your steak, timing is crucial: 1 minute per side for blue, 2 minutes for rare, 3 minutes for medium-rare, 4 for medium, and 5 minutes flipping heat down after the first flip for well-done. Getting this right is the core of the Perfect Steak with Peppercorn Sauce Recipe.
Step 3: Rest the Steak
Once cooked, transfer steaks to a plate and cover loosely with foil to rest. This step lets the juices redistribute, making each bite juicy and tender while you prepare the sauce. Ten minutes is ideal, but even five minutes does wonders.
Step 4: Make the Creamy Peppercorn Sauce
Turn the heat off and let the pan cool slightly to prevent burning. Add butter, then immediately stir in garlic, green peppercorns (if you’re using them), and your freshly cracked black pepper. After a quick 30 seconds of sautéing those fragrant ingredients, add white wine while scraping up all the tasty browned bits. Let the wine reduce by half before adding beef stock; reduce that by half too. Finally, stir in thickened cream, Dijon mustard, and Worcestershire sauce, simmering gently until the sauce thickens to a silky coat-your-fork consistency. Season to taste with salt.
Step 5: Slice and Serve
If you prefer, slice your rested steak against the grain—this makes every mouthful even more tender. Sprinkle with a little extra sea salt and freshly cracked pepper, then spoon over generous amounts of your velvety peppercorn sauce.
How to Serve Perfect Steak with Peppercorn Sauce Recipe
Garnishes
Freshness and texture contrast are key when garnishing. A handful of peppery rocket leaves adds brightness and a slight crunch, perfectly balancing the creaminess of the sauce and richness of the steak.
Side Dishes
Classic crispy fries, whether hand-cut and oven roasted or quick air fryer chips, are a natural partner to this dish. The saltiness and crunch provide a perfect contrast to the tender steak and silky sauce. You can also serve a simple green vegetable if you want a lighter side.
Creative Ways to Present
For an elegant touch, arrange steak slices fanned out on the plate, drizzled with the sauce. Use a ring mold to shape your rocket salad and place fries neatly stacked or in a small rustic cup on the side. A sprinkle of freshly cracked black pepper and a small drizzle of extra virgin olive oil over salad completes the picture—it’s totally Instagram-worthy and tastes even better than it looks!
Make Ahead and Storage
Storing Leftovers
Place leftover steak and sauce in airtight containers and store in the fridge for up to 3 days. The steak may firm up but the peppercorn sauce will help keep it moist when reheated.
Freezing
While steak texture can change after freezing, you can freeze the peppercorn sauce separately for up to 2 months in a freezer-safe container. When ready, thaw overnight in the fridge and gently reheat.
Reheating
Reheat steak gently in a low oven or on a pan with a splash of water or stock to keep it tender. Warm the peppercorn sauce separately over low heat, stirring frequently to maintain its creamy richness without separating.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! Rib eye (Scotch fillet) is fantastic for its marbling, but sirloin or striploin also work well. Just adjust cooking time slightly depending on thickness and fat content.
Do I have to use the green peppercorns in the sauce?
Green peppercorns add a unique mild and slightly fruity heat, but if you don’t have them, just increase the black pepper slightly or use crushed pink peppercorns as a substitute. The sauce will still be delicious.
Is it necessary to use white wine in the sauce?
White wine adds acidity and depth, but if you prefer not to use alcohol, substitute with a splash of white wine vinegar or extra beef stock. The sauce will still taste wonderful.
What’s the best way to know when the steak is cooked to my liking?
Use a timer based on thickness and preferred doneness, or use the finger test for doneness if you’re confident. Remember to rest the steak so juices redistribute for the best texture.
Can I prepare this recipe for more than two servings?
Yes, simply multiply ingredients by the number of servings. Cook the steaks in batches if needed to avoid overcrowding your pan, ensuring every steak has that perfect crust.
Final Thoughts
This Perfect Steak with Peppercorn Sauce Recipe is truly a dish that brings warmth and indulgence to any meal. The simple yet thoughtful preparation steps make it achievable for home cooks, while the result feels special enough for celebrations. Once you master this recipe, you’ll find yourself reaching for it again and again, whether for an anniversary dinner or a comforting treat to elevate your weeknight. So grab your steaks and let’s get cooking—you’re about to create magic on a plate!
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Perfect Steak with Peppercorn Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: British/Australian
Description
This recipe delivers the perfect pan-seared Scotch fillet steak cooked to your preference, topped with a rich and creamy peppercorn sauce. The steak is seared to form a flavorful crust, rested to retain juices, and served with an indulgent peppercorn cream sauce made with green peppercorns, Dijon mustard, and Worcestershire sauce. Ideal for a quick yet elegant meal, this dish pairs beautifully with crisp rocket salad and crispy fries for a complete, satisfying dinner.
Ingredients
Steak
- 2 Scotch fillet (rib eye) steaks (approx. 250 g/9 oz each, 2.5–3 cm/1–1¼ inches thick)
- 1 tsp sea salt flakes
- 2 tbsp olive oil
Peppercorn Sauce
- 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
- ¼ cup (60 ml) dry white wine (optional)
- 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, crispy oven fries, or freezer fries
Instructions
- Prep the steak – Remove the steaks from the fridge and let them come to room temperature for at least 20 minutes but no longer than 40 minutes. Pat the steaks dry thoroughly with a paper towel. Just before cooking, sprinkle all sides evenly with sea salt flakes to enhance flavor without causing moisture loss.
- Cook the steak – Heat a large heavy-based pan, ideally cast iron, over high heat. Add the olive oil, then immediately add the steaks without overcrowding the pan. This high heat sears the steaks and forms a beautiful crust.
- Cooking times – Cook the steaks depending on your desired doneness, using a timer for accuracy: 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 (reduce heat to medium after flipping once to avoid burning).
- Rest the steak – Transfer steaks to a plate and loosely cover with foil. Rest for 5 to 10 minutes; this allows juices to redistribute for tender results.
- Make the creamy peppercorn sauce – Let the pan cool off for 1 to 2 minutes to prevent burning the sauce ingredients. Add butter to the pan, then immediately the garlic, green peppercorns (if using), and cracked black pepper. Stir for 30 seconds to release flavors.
- Deglaze and reduce – Return pan to medium heat and add white wine, scraping browned bits from the bottom. Cook 2 to 3 minutes until wine reduces by half.
- Simmer with beef stock – Add beef stock and simmer for 2 to 3 minutes until reduced by half, intensifying flavor.
- Add cream and seasonings – Stir in thickened cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 5 to 6 minutes, ensuring the sauce slowly bubbles until thickened. Taste and season with sea salt flakes if needed.
- Slice the steak – Optionally slice the steak against the grain for tenderness. Sprinkle with extra sea salt flakes if desired.
- Serve – Plate the steak alongside rocket salad and your choice of crispy fries. Generously spoon the peppercorn sauce over the steak and finish with freshly cracked black pepper.
Notes
- Use room temperature steaks for more even cooking and better crust formation.
- Patting steaks dry and salting just before cooking prevents the meat from sweating and becoming tough.
- Cast iron pans retain heat well and provide optimal searing results.
- Resting the steak post-cooking preserves juiciness and texture.
- Green peppercorns add a unique flavor; omit if unavailable.
- Use full-fat heavy cream for the richest, creamiest sauce texture.
- Cooking times are for approximately 2.5–3 cm thick steaks; adjust for thinner or thicker cuts accordingly.
