Creamy Peppercorn Steak (Restaurant-Style)
This is that juicy, pan-seared steak with a rich, creamy peppercorn sauce you see in the photo. Simple ingredients, but the technique is what makes it hit different.
🥩 Ingredients (Serves 2)
For the steak
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2 beef steaks (ribeye, striploin, or filet mignon – about 200–250g each)
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Salt, to taste
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Freshly ground black pepper
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1 tbsp olive oil
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1 tbsp butter
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2 cloves garlic, smashed
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1 sprig fresh rosemary or thyme
For the peppercorn sauce
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1 tbsp butter
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1 tbsp crushed black peppercorns (or mixed peppercorns)
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60 ml beef stock
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60 ml heavy cream
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1 tsp Dijon mustard (optional but elite)
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Salt, to taste
🔥 Instructions
1. Prepare the steak
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Take the steaks out of the fridge 20–30 minutes before cooking.
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Pat dry with paper towels (this part matters).
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Season generously with salt and black pepper on both sides.
2. Sear like a pro
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Heat a heavy pan (cast iron if possible) over high heat until smoking hot.
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Add olive oil, then place the steaks in the pan.
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Sear 2–3 minutes per side without moving them (crust = flavor).
3. Butter baste
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Lower heat to medium.
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Add butter, garlic, and rosemary.
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Tilt the pan and spoon the melted butter over the steaks for 30–60 seconds.
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Remove steaks and let them rest on a plate (do not skip this).
4. Make the peppercorn sauce
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In the same pan, lower heat to medium-low.
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Add butter and crushed peppercorns, toast for 20–30 seconds.
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Pour in beef stock and scrape up all the brown bits.
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Add cream and Dijon mustard.
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Simmer 2–3 minutes until thick and glossy.
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Season with salt to taste.
5. Finish
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Slice the steak if you want, or keep it whole.
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Pour the sauce generously over the steak.
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Serve immediately.
💡 Pro Tips
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Medium-rare steak temp: 54–57°C (130–135°F)
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Sauce too thick? Add a splash of stock.
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Want extra luxury? Add a tiny splash of brandy or cognac before the cream.
🍽️ Best Served With
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Roasted potatoes
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Mashed potatoes
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Grilled asparagus or carrots