Name: Creamy Peppercorn Steak Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 2 ribeye steaks, about 8 oz each; Salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 garlic cloves, crushed; 2 sprigs fresh thyme; 1 tablespoon whole black peppercorns, crushed; 1 shallot, finely chopped; 1/2 cup beef broth; 1/2 cup heavy cream; 1 tablespoon brandy or cognac (optional); 1 tablespoon unsalted butter; Salt, to taste

Jump to Recipe·4 from 7 reviews

I absolutely adore this Creamy Peppercorn Steak Recipe because it perfectly balances rich, savory flavors with a smooth, indulgent sauce that turns any simple steak dinner into something truly unforgettable. Whenever I make this dish, I feel like I’m treating myself and my loved ones to a restaurant-quality meal, but it’s surprisingly straightforward to prepare in my own kitchen. The peppercorn sauce is creamy and peppery without overpowering the tender steak, making each bite a fantastic experience.

Why You’ll Love This Creamy Peppercorn Steak Recipe

What really gets me excited about this Creamy Peppercorn Steak Recipe is the flavor profile. The sauce has this incredible creaminess from the heavy cream and a wonderful kick from the crushed peppercorns, which adds a little texture and a whole lot of personality. The steak itself stays juicy and tender, and the combination of peppery cream sauce elevates the whole dish to something special that feels indulgent but not overly complicated.

Another thing I love about this recipe is how accessible it is. Even if you’re not a seasoned cook, the steps are straightforward, and the ingredients are easy to find and prepare. I often make this when I want to impress guests or simply enjoy a cozy night in, and it never disappoints. This dish stands out because it feels like fine dining but requires minimal fuss, making it perfect for both weekend treats and special celebrations.

Ingredients You’ll Need

The image shows two raw steaks placed on a dark wooden board with a visible grain pattern. The steak in the front is seasoned with coarse black pepper and salt, giving it a speckled dark and white look on the surface. The meat is a rich deep red color with a lighter pinkish-white fat border around the edges. The second steak appears in the background, slightly out of focus but similarly seasoned. The overall setting includes a white marbled surface beneath the wooden board, adding a bright contrast to the darker tones of the meat and board. Photo taken with an iphone --ar 4:5 --v 7

I’ve kept the ingredient list simple but impactful, so every item plays an essential role in bringing out the flavor, richness, and texture of this dish.

Steak (ribeye or sirloin): Choose a cut with good marbling for maximum juiciness and flavor.
Black peppercorns: Freshly cracked for that bold, slightly spicy crunch that defines the sauce.
Butter: Adds richness and helps create a silky sauce.
Heavy cream: The base of a luscious, creamy sauce that coats the steak perfectly.
Shallots or onions: Finely chopped for subtle sweetness and depth of flavor.
Garlic: Adds aromatic warmth that complements the peppercorns.
Beef stock or broth: To add a savory backbone and balance the creaminess.
Salt: Essential for seasoning the steak and enhancing all flavors.
Olive oil: For searing the steak to a beautiful crust.

Directions

Step 1: Start by patting your steaks dry with paper towels and seasoning them generously with salt on both sides. This ensures a good crust forms when searing.

Step 2: Heat a heavy skillet over medium-high heat with a splash of olive oil. Once hot, add your steak and sear each side for about 3-4 minutes or until a deep, golden-brown crust forms. Adjust timing based on thickness and your preferred doneness.

Step 3: Remove the steak from the pan and transfer it to a plate to rest. This preserves the juices and keeps the meat tender.

Step 4: In the same pan, reduce the heat to medium and add a knob of butter. Once melted, toss in the finely chopped shallots and garlic, sautéing them until soft and fragrant, about 2-3 minutes.

Step 5: Crush the peppercorns slightly with the side of a knife or mortar and pestle, then add them to the pan. Stir briefly to release their aroma.

Step 6: Pour in the beef stock and let it simmer for 2-3 minutes to reduce slightly and concentrate the flavors.

Step 7: Lower the heat and stir in the heavy cream. Allow the sauce to gently bubble and thicken, which should take around 3-5 minutes. Season with salt to taste.

Step 8: Return the rested steak to the pan, spoon some sauce over it, and warm it through for a minute or two. Serve immediately for the best taste and texture.

Servings and Timing

This recipe comfortably serves 2 people, making it perfect for an intimate dinner or a special occasion. Prep time is around 10 minutes, with about 15 minutes of cooking time. Including resting and sauce preparation, you’re looking at a total of approximately 30 minutes from start to finish, which fits nicely even into weeknight cooking without rushing.

How to Serve This Creamy Peppercorn Steak Recipe

A juicy dark brown steak with a coarse, seared texture sits in the center of a white plate, topped with a thick layer of light brown peppercorn sauce speckled with black pepper pieces. To the right of the steak is a small pile of glossy, dark green sautéed spinach leaves, while below the spinach is a golden-brown smashed roasted potato, sprinkled with small green herbs. A silver fork rests near the bottom edge of the plate. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Creamy Peppercorn Steak Recipe, I love pairing it with something that soaks up the luscious sauce perfectly. Creamy mashed potatoes, buttered green beans, or roasted asparagus are my go-to sides because they complement the richness without overwhelming the flavors. I find that something fresh and simple balances the dish nicely.

For garnishing, I like to add a sprinkle of freshly chopped parsley or a few cracked peppercorns on top to enhance the presentation and add a pop of color. Serving this on a warm plate helps keep everything at the ideal temperature longer, so your first bite is as delightful as the last.

As for drinks, a glass of full-bodied red wine like a Cabernet Sauvignon or Malbec pairs beautifully with the peppery richness of the sauce. If you prefer non-alcoholic options, a sparkling water with a lemon wedge or a robust black tea works just as well. I find this dish shines during cozy dinners at home, celebrations with friends, or even as a weekend treat when I want something special but fuss-free.

Variations

If you want to mix things up, I’ve found that swapping heavy cream for coconut cream creates a deliciously unique sauce that’s dairy-free yet still creamy. For those who prefer a gluten-free option, just make sure to use gluten-free beef stock, which is easy to find or make at home.

To change the flavor profile a bit, try adding a splash of brandy or cognac to the pan right after sautéing the shallots and garlic—it adds a smoky sweetness that I love. You can also experiment with different cuts of steak; filet mignon adds extra tenderness, while flank steak offers a leaner, more robust bite.

If you want to change the cooking method, grilling the steak instead of pan-searing works wonderfully, giving the dish an added smoky char that contrasts beautifully with the creamy sauce. Just make sure your pan and sauce steps stay the same for that signature finish.

Storage and Reheating

Storing Leftovers

When I have leftovers, I store the steak and sauce separately in airtight containers to keep each at its best. The steak stays juicy longer this way, and the sauce maintains its creamy texture without becoming too thick. I usually keep leftovers in the refrigerator and enjoy them within 2-3 days to ensure freshness.

Freezing

I’m a bit cautious about freezing this dish because the cream sauce can sometimes separate upon thawing. However, if you want to freeze it, I recommend freezing the steak and sauce separately in freezer-safe containers or bags. The steak can be frozen for about 2 months, and the sauce for up to 1 month. When ready, thaw overnight in the fridge for best results.

Reheating

To reheat the steak and sauce, I gently warm the sauce in a saucepan over low heat, stirring occasionally, adding a splash of cream or stock if it’s gotten too thick. The steak I reheat either in a low oven wrapped loosely in foil or briefly in a pan to avoid overcooking. Avoid microwaving if you want to keep the texture and flavor intact.

FAQs

Can I use a different type of peppercorn for this recipe?

Absolutely! While black peppercorns are classic for this dish, green or pink peppercorns offer a slightly different, more floral or fruity flavor profile. Just adjust the amount to your taste since some can be milder.

Is it necessary to rest the steak before making the sauce?

Yes, resting the steak is key. It allows the juices to redistribute, which makes the steak juicier and more tender. It also gives you a moment to prepare the sauce without rushing.

Can I make this recipe ahead of time?

You can prepare the sauce ahead and reheat it gently, but for the best texture and flavor, I recommend cooking the steak fresh. Searing the steak last ensures it stays juicy and tender.

What’s the best cut of steak to use with this recipe?

I usually prefer ribeye for its marbling and flavor, but sirloin or filet mignon work beautifully as well. Just pick a cut that suits your budget and taste preferences.

Can I make this recipe vegan?

To veganize it, try using a plant-based steak alternative and substitute heavy cream with coconut or cashew cream. Use vegetable broth instead of beef stock and vegan butter or oil for sautéing. The peppercorn sauce flavor still comes through wonderfully.

Conclusion

I genuinely hope you give this Creamy Peppercorn Steak Recipe a try—it’s one of those dishes I always go back to whenever I want to feel like I’m indulging a bit without too much effort. The combination of juicy steak and that silky, peppery sauce is a total winner in my book and has become a favorite for special dinners and cozy nights alike. I can’t wait for you to experience how delicious and satisfying it is!