Oh my gosh, I cannot stop thinking about the first time I bit into steak with peppercorn sauce. That moment? Total flavor bomb! You get this lush, juicy steak smothered in a creamy, pepper-studded sauce that hits every note: savory, slightly sweet, with a little spicy kick that warms your palate. The pop of green peppercorns adds this tangy brightness that just makes every bite sing. Honestly, that first forkful was instant love—I knew I had to figure out how to make this steak with peppercorn sauce at home so I could enjoy it any night.
Before this, I was all about simple grilled steak. But introducing a cream peppercorn sauce changed my whole dinner game. It felt fancy yet comforting, rich but balanced, and surprisingly easy to pull off. The sauce clings lovingly to every inch of the pan-seared steak with sauce, making the experience extra indulgent. I’ve tried versions with black peppercorns and green peppercorn sauce, each bringing its own vibe—though that green peppercorn version really steals the show with its zesty punch.
Foodie confession: I’m obsessed with recreating this dish at home now, tweaking the peppercorn steak recipe to get the sauce just right—creamy enough but not heavy, with the perfect peppery bite. If you’re a fellow flavor seeker, you’ve got to jump in and make this steak with peppercorn sauce your new go-to. I’m sharing all my favorite tips to help you nail this crave-worthy classic—let’s do this!
What You Need
To make this steak with peppercorn sauce absolutely unforgettable, here’s your ingredient lineup:
- 2 ribeye or filet mignon steaks (about 8 oz each): Splurge on grass-fed or prime cuts for the best steak with peppercorn sauce.
- 2 tablespoons cracked green peppercorns (in brine): Grab this from the international aisle to keep things authentic.
- 1 cup heavy cream: This creates the luscious cream peppercorn sauce that makes everything sing.
- 1/2 cup beef broth: For depth and umami in the sauce.
- 2 tablespoons brandy or cognac: Adds that bright, boozy flair to your pan-seared steak with sauce.
- 2 tablespoons butter: For finishing the sauce with silky richness.
- Salt: I go heavy on the seasoning to bring out the steak’s natural flavors.
- 1 tablespoon olive oil: For searing the steaks to golden perfection.
- 1 small shallot, finely chopped: Adds a subtle sweetness that balances the peppercorn sauce.
These ingredients make this steak with peppercorn sauce absolutely crave-worthy! For a shortcut, using pre-cracked peppercorns saves time but be sure they’re fresh for maximum punch. Fresh cream and a good-quality beef broth lift this peppercorn steak recipe into drool territory. Store any leftover peppercorn sauce in an airtight container in the fridge for up to 3 days—it reheats beautifully.
If you love tangy heat, you can swap green peppercorns for crushed black peppercorns, which amps up the spice. For something richer, try adding a splash of Dijon mustard into your cream peppercorn sauce. Trust me, these little upgrades turn a simple steak with peppercorn sauce into a total showstopper.
How to Make It
- Pat your steak dry and season generously with salt and a little cracked green peppercorn on both sides for that signature steak sauce peppercorn flavor. This step is the flavor foundation!
- Heat olive oil in a heavy skillet over medium-high heat until shimmering. Place your steaks in the pan and sear without moving them for about 4 minutes per side. You want a golden, crusty exterior that screams “pan-seared steak with sauce ready to shine.” The smell at this point? Drool-worthy.
- Remove steaks and let them rest on a warm plate. Resting locks in juiciness—never skip this!
- Into the same pan, add a tablespoon of butter and your finely chopped shallot. Sauté till translucent and fragrant. This step builds the base of the cream peppercorn sauce.
- Pour in the brandy and carefully flame it (or just let it simmer) to cook off the alcohol and concentrate flavors. Here’s where the magic happens with your steak with peppercorn sauce! The aroma will have everyone in the house asking, “What are you cooking?”
- Add beef broth and bring to a simmer to reduce slightly. This thickens and concentrates your peppercorn steak recipe’s sauce base.
- Stir in the heavy cream and the green peppercorns, then let the sauce gently thicken. The cream peppercorn sauce should coat the back of a spoon with a velvety hug.
- Finish with a tablespoon of butter for glossy richness. Return steaks to the pan and spoon sauce over them to warm through and marry those flavors.
Pro tip: If you want that restaurant-quality steak with peppercorn sauce, use a cast-iron skillet for even searing and better crust formation. Also, be patient letting the sauce reduce—it really intensifies the flavor.
Your kitchen will smell incredible while this steak with peppercorn sauce cooks. By the end, you’ll have a plate loaded with juicy steak dripping in luscious, pepper-studded sauce. Confidence unlocked!
Serving This Up
This steak with peppercorn sauce pairs like a dream with creamy mashed potatoes or buttery roasted veggies. I’m obsessed with serving it alongside garlic butter beef bites with creamy mashed potatoes because the textures and flavors complement each other so perfectly. Try this combo if you want a full-on flavor fest!
For occasions, this steak with peppercorn sauce steals the show at date nights or dinner parties—it’s classy but comforting, fancy but easy to love. Plate it on a warm dish, drizzle the green peppercorn sauce over the top, and add a sprig of fresh thyme or parsley for that ‘gram-worthy look.
Leftovers? Don’t toss them! Slice leftover steak thinly and toss with any extra cream peppercorn sauce for an epic steak sandwich or steak salad topping the next day. Toss in some caramelized onions or sharp cheddar and you’re winning lunchtime.
Trying seasonal twists like adding a splash of red wine to your steak sauce peppercorn instead of brandy is worth experimenting with. Crowd reactions to this steak with peppercorn sauce are almost always: “Are you a chef? This is amazing.”
If you want another recipe that nails creamy, luscious steak sauces, check out Pan Seared Steak in Creamy Peppercorn Sauce – Closet Cooking. It’s in my rotation for sure!
Your Questions Answered
Q: How do I make this steak with peppercorn sauce extra flavorful?
Go heavy on cracked green peppercorns and deglaze the pan well with brandy or cognac—it lifts the richness of the cream peppercorn sauce. Using fresh, high-quality beef is non-negotiable for maximum savory delight.
Q: Can I meal prep this steak with peppercorn sauce?
Absolutely! Make the sauce ahead and store it separately for up to 3 days in the fridge. Cook and slice your steak just before serving to keep it juicy. Reheat gently to avoid drying out the meat or breaking the cream sauce.
Q: What’s the best way to reheat steak with peppercorn sauce without losing quality?
Use low heat on the stovetop or a gentle simmer setting in the microwave, covering the steak with the sauce to keep moisture locked in. Quick and careful reheating keeps the steak tender and the cream peppercorn sauce creamy.
Q: Can I use other peppercorn varieties?
Green peppercorns offer a tangy, fresh zest perfect for cream peppercorn sauce. Black or pink peppercorns bring more heat or floral notes, great for steak sauce peppercorn variations. I’ve tried black peppercorns, and loved the smokier vibe!
Q: What’s the difference between green peppercorn sauce and classic peppercorn steak recipe sauces?
Green peppercorn sauce uses brined peppercorns, giving that bright, mellow heat and tangy bite. Classic recipes like Classic Steak au Poivre Recipe often use cracked black peppercorns for a bolder spicy crust. Both are amazing but distinct.
Q: Is cream peppercorn sauce hard to make?
Not at all. It’s just a few steps: sauté shallots, deglaze, add cream and peppercorns, and simmer till thickened. So doable and well worth it.
Q: Can steak with peppercorn sauce be made dairy-free?
Yes! Swap heavy cream for coconut cream or cashew cream. The flavor shifts but you still get that luscious, creamy sauce vibe.
If you’re hungry for more creamy peppercorn sauces, check Steak with Creamy Peppercorn Sauce – RecipeTin Eats for another fantastic take.
Final Bites
This steak with peppercorn sauce is no question a must-have in your dinner rotation. The combo of juicy pan-seared steak with sauce that’s creamy, peppery, and oh-so-satisfying hits the comfort food + flavor jackpot.
My Foodie Tips:
- Use fresh cracked green peppercorns for that ultimate tangy pepper crunch.
- Don’t rush the sauce reduction—it builds layers of flavor you’ll crave.
- Let steaks rest well after cooking to lock in their juices.
I’ve experimented with swapping brandy for whiskey in the peppercorn steak recipe, and the smoky twist gets rave reviews. Another fave is adding mushrooms to the cream peppercorn sauce for an earthy depth. The green peppercorn sauce version gets the most love from my friends clamoring for seconds.
This dish is totally customizable for whatever pepper punch you want or creaminess you prefer. Get creative, play with it, and above all, enjoy making this steak with peppercorn sauce your own. I’m so excited for you to try it—you’re about to have a seriously drool-worthy meal on your hands!
If you want to check out more recipes that feature rich, comforting beef, Pan Seared Steak in Creamy Peppercorn Sauce – Closet Cooking and Classic Steak au Poivre Recipe are killer. Trust me, these dishes belong in every flavor lover’s repertoire.
Go on—treat yourself to steak with peppercorn sauce tonight! Your taste buds will thank you.
steak with peppercorn sauce
A juicy, perfectly seared steak topped with a creamy and flavorful peppercorn sauce, ideal for a classic and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 2 ribeye steaks (8 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp crushed black peppercorns
- 1/4 cup brandy or cognac
- 1/2 cup heavy cream
- 1/2 cup beef broth
- 1 small shallot, finely chopped
Instructions
- Season steaks generously with salt and freshly ground black pepper.
- Heat olive oil in a skillet over medium-high heat until hot but not smoking.
- Add steaks and cook 4-5 minutes per side for medium rare, or to desired doneness; remove steaks and keep warm.
- Reduce heat to medium; add butter and shallots to the skillet and sauté until softened, about 2 minutes.
- Add crushed black peppercorns and cook for 30 seconds to release flavor.
- Carefully pour in the brandy or cognac to deglaze the pan; let it reduce by half.
- Stir in beef broth and simmer for 3-4 minutes until slightly thickened.
- Lower heat and add heavy cream; stir and cook until sauce coats the back of a spoon.
- Return steaks to the pan briefly to warm in the sauce, then serve hot with peppercorn sauce spooned over the top.
Notes
For extra flavor, serve with garlic mashed potatoes or roasted vegetables. If you prefer a milder sauce, reduce the amount of cracked peppercorns.