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
For the Steak:
- Begin by seasoning your steak with salt and pepper.
- 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.
- 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:
- 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.
- Add your beef broth and allow to simmer for 2-3 minutes while stirring periodically.
- Reduce heat to medium and add your crushed peppercorns and cream, stirring for a few minutes until the sauce thickens.
- Add sauce to your freshly seared steaks and serve!