Pan-Seared Steak with Creamy Pepper Sauce
Ingredients (Serves 2)
For the steak
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2 beef steaks (ribeye or sirloin, about 2–2.5 cm thick)
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Salt, to taste
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Freshly ground black pepper, to taste
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1 tablespoon olive oil
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1 tablespoon butter
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2 cloves garlic, lightly crushed
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1 sprig fresh thyme or rosemary (optional)
For the creamy pepper sauce
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1 tablespoon butter
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1 small shallot, finely minced
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1 teaspoon crushed black peppercorns
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½ cup beef stock
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½ cup heavy cream
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1 teaspoon Dijon mustard (optional)
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Salt, to taste
For garnish
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Fresh chives or parsley, finely chopped
Instructions
1. Prepare the steak
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Remove the steaks from the refrigerator at least 30 minutes before cooking.
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Pat dry with paper towels.
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Season generously on both sides with salt and black pepper.
2. Sear the steak
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Heat a heavy skillet (cast iron preferred) over medium-high heat.
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Add olive oil and heat until shimmering.
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Place the steaks in the pan and sear for 2–3 minutes per side until a deep golden-brown crust forms.
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Add butter, garlic, and herbs to the pan.
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Baste the steaks with the melted butter for another 1–2 minutes.
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Cook to desired doneness (medium-rare: internal temperature ~54°C / 130°F).
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Remove steaks from the pan and let them rest on a plate, loosely covered with foil.
3. Make the creamy pepper sauce
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In the same pan, reduce heat to medium.
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Add butter and minced shallot, sauté until soft and fragrant (about 1 minute).
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Stir in crushed peppercorns.
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Deglaze the pan with beef stock, scraping up the browned bits.
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Let simmer for 2–3 minutes until slightly reduced.
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Add heavy cream and Dijon mustard (if using).
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Simmer gently until the sauce thickens.
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Season with salt to taste.
4. Serve
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Slice the rested steak if desired.
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Spoon the creamy pepper sauce generously over the steak.
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Garnish with chopped chives or parsley.
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Serve immediately with fries, mashed potatoes, or roasted vegetables.
Flavor Profile
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Juicy, well-seared steak with a rich, buttery crust
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Smooth, savory cream sauce with a bold black pepper kick
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Restaurant-style dish, perfect for a special dinner