Creamy Peppercorn Steak

Bring your steak to the next level with this creamy peppery fragrant sauce!


  • Steak (We recommend large Rib Eye, New York Strip or Porterhouse steaks)
  • 3 tsp crushed black peppercorns
  • 1/3 cup brandy or cognac
  • 3/4 cup beef broth
  • 1/2 cup heavy cream
  • Ground pepper
  • Salt


For the Steak:

  1. Begin by seasoning your steak with salt and pepper.
  2. Heat 1 tablespoon of olive oil in a skillet, on high heat and place the steaks in the skillet flipping approximately every 2-3 minutes to create a crispy sear which will lock the flavor in.
  3. Cook the steak until your desired doneness. We prefer medium rare, and this takes approximately 7-9 minutes to obtain a temperature of 130°F. For medium steaks 145°F, 10-12 minutes. Well done 160°F, 12-14 minutes. Make sure to use a thermometer to be certain. Note these times are estimates and will vary based on your individual appliances.

For the Peppercorn Sauce:

  1. Keeping the juices from the steak, carefully add your brandy and whisk for 45-60 seconds while it simmers. *be extremely careful cooking with alcohol on open fire.
  2. Add your beef broth and allow to simmer for 2-3 minutes while stirring periodically.
  3. Reduce heat to medium and add your crushed peppercorns and cream, stirring for a few minutes until the sauce thickens.
  4. Add sauce to your freshly seared steaks and serve!
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