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.

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🥩 Ingredients (Serves 2)

For the steak

• 2 beef steaks (ribeye, striploin, or filet mignon – about 200–250g each)

• Salt, to taste

• Freshly ground black pepper

• 1 tbsp olive oil

• 1 tbsp butter

• 2 cloves garlic, smashed

• 1 sprig fresh rosemary or thyme

For the peppercorn sauce

• 1 tbsp butter

• 1 tbsp crushed black peppercorns (or mixed peppercorns)

• 60 ml beef stock

• 60 ml heavy cream

• 1 tsp Dijon mustard (optional but elite)

• Salt, to taste

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🔥 Instructions

1. Prepare the steak

• Take the steaks out of the fridge 20–30 minutes before cooking.

• Pat dry with paper towels (this part matters).

• Season generously with salt and black pepper on both sides.

2. Sear like a pro

• Heat a heavy pan (cast iron if possible) over high heat until smoking hot.

• Add olive oil, then place the steaks in the pan.

• Sear 2–3 minutes per side without moving them (crust = flavor).

3. Butter baste

• Lower heat to medium.

• Add butter, garlic, and rosemary.

• Tilt the pan and spoon the melted butter over the steaks for 30–60 seconds.

• Remove steaks and let them rest on a plate (do not skip this).

4. Make the peppercorn sauce

• In the same pan, lower heat to medium-low.

• Add butter and crushed peppercorns, toast for 20–30 seconds.

• Pour in beef stock and scrape up all the brown bits.

• Add cream and Dijon mustard.

• Simmer 2–3 minutes until thick and glossy.

• Season with salt to taste.

5. Finish

• Slice the steak if you want, or keep it whole.

• Pour the sauce generously over the steak.

• Serve immediately.

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💡 Pro Tips

• Medium-rare steak temp: 54–57°C (130–135°F)

• Sauce too thick? Add a splash of stock.

• Want extra luxury? Add a tiny splash of brandy or cognac before the cream.

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🍽️ Best Served With

• Roasted potatoes

• Mashed potatoes

• Grilled asparagus or carrots