Steak with Peppercorn Sauce
- Prep time 10Min
- Cook time 20Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Rib Eye
- Serves 2
Juicy steak topped with creamy peppercorn sauce, a timeless dish full of bold flavour.
Ingredients
Steak
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2 Rib Eye steaks (approx. 250-300 g each)
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1 tsp sea salt flakes
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2 tbsp olive oil
Creamy Peppercorn Sauce
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2 tbsp unsalted butter
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1 tsp freshly minced garlic
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2 tsp green peppercorns in brine, drained (optional, see note 2)
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1 tsp freshly cracked black pepper, plus extra to serve (see note 3)
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¼ cup (60 ml) dry white wine (optional)
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½ cup (125 ml) beef stock
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1 cup (250 ml) thickened (heavy) cream (full-fat only!)
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1 tsp dijon mustard
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1 tsp Worcestershire sauce
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Sea salt flakes, to taste, plus extra to serve
To Serve
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Rocket (arugula) salad
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Air Fryer Chips (Fries), Crispy Oven Fries or freezer fries
Method
Prep the steak
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Remove steaks from the fridge and let sit at room temperature for 20–40 minutes.
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Pat dry with paper towels.
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Sprinkle all sides with salt just before cooking.
Cook the steak
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Heat a heavy-based pan (cast iron preferred) over high heat.
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Add olive oil, then steaks. Avoid overcrowding the pan.
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Cook to your desired doneness
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Transfer cooked steaks to a plate and cover loosely with foil and let it rest for 5-10 minutes.
Creamy Peppercorn Sauce
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Using the same pan, turn off the heat and let the pan cool for 1–2 minutes.
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Add butter, garlic, green peppercorns (if using), and cracked black pepper. Stir for 30 seconds.
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Return heat to medium, pour in white wine (if using), and scrape up any browned bits. Cook 2–3 minutes until reduced by half.
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Add beef stock and simmer for 2–3 minutes until reduced by half.
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Stir in cream, mustard, and Worcestershire sauce. Simmer gently 5–6 minutes until thickened. Season to taste.
Serve
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Slice steaks against the grain, if desired.
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Serve with salad and fries, spooning over the creamy peppercorn sauce.
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Top with extra freshly cracked black pepper, if desired.
