When you think of a cozy family gathering, nothing quite compares to the aroma of a perfectly cooked steak wafting through the kitchen. This Peppercorn Crusted Steak with Creamy Peppercorn Sauce brings a delightful crunch with each bite, coupled with a savory creaminess that makes your taste buds dance. It’s the kind of dish that transforms an ordinary weeknight dinner into something special, effortlessly impressing your loved ones. I still remember the first time I tried a dish like this at a friend’s house; the rich flavors and tender texture made me realize that steak is a crowd-pleaser, served best in the company of good friends and family. If you enjoyed my honey garlic chicken recipe, you’ll definitely appreciate this meaty masterpiece!
What is Peppercorn Crusted Steak with Creamy Peppercorn Sauce?
So, what exactly is Peppercorn Crusted Steak with Creamy Peppercorn Sauce? Well, imagine a succulent cut of steak, generously coated with crushed peppercorns that create a burst of flavor with each bite. The origin of its name might make you wonder whether a culinary genius named “Peppercorn” invented it. But here’s a fun fact: pepper has been cherished across cultures and centuries for its ability to elevate even the simplest meals! After all, they say “the way to a man’s heart is through his stomach,” and this dish makes a compelling case. Are you ready to try your hand at this delicious recipe? The satisfaction you’ll gain from cooking this at home is simply unmatched!
Why You’ll Love This Peppercorn Crusted Steak with Creamy Peppercorn Sauce
One of the standout features of this Peppercorn Crusted Steak with Creamy Peppercorn Sauce is its ability to dazzle and satisfy without breaking the bank. Compared to dining out for a fancy steak dinner, preparing this dish at home saves you both money and time, allowing for a relaxing evening with family. The contrast of the crispy peppercorn crust and the creamy sauce drizzled on top creates a flavor explosion that is utterly delightful! If you love a good steak fajita, you will adore this dish for its robustness. Why wait? Gather your ingredients and treat yourself to an unforgettable culinary experience!
How to Make Peppercorn Crusted Steak with Creamy Peppercorn Sauce
Making Peppercorn Crusted Steak with Creamy Peppercorn Sauce is simple yet satisfying. The combination of tender steak, crunchy peppercorns, and a velvety sauce delights with every mouthful. You’ll need about 30 minutes of preparation and cooking time, making it an ideal choice even for a busy weeknight. Let’s dive into the world of flavors together!
Key Ingredients for Peppercorn Crusted Steak with Creamy Peppercorn Sauce
Gather the following ingredients for your Peppercorn Crusted Steak with Creamy Peppercorn Sauce:
- 2 ribeye or sirloin steaks (about 1 inch thick)
- 2 tablespoons whole black peppercorns, crushed
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Fresh parsley, chopped (for garnish)
Preparation Notes:
- Make sure to choose high-quality cuts of steak for the best flavor.
- Use a mortar and pestle or a rolling pin to crush the peppercorns to your desired consistency.
Step-by-Step Instructions
- Prepare the Steaks: Start with room temperature steaks. Pat them dry using paper towels to create a good sear.
- Season the Steaks: In a small bowl, mix together the crushed peppercorns and kosher salt. Rub this mixture generously over both sides of the steak.
- Heat the Oil: In a heavy skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
- Cook the Steaks: Add the seasoned steaks to the hot skillet. Cook for about 4-5 minutes on each side for medium-rare, or 6-7 minutes for medium. Adjust as necessary depending on your desired doneness.
- Remove and Rest: Transfer the steaks to a plate and cover them with foil. Let them rest for 5-10 minutes.
- Make the Sauce: In the same skillet, add the heavy cream and bring it to a simmer. Stir in the Dijon mustard and garlic powder. Let it simmer for 3-4 minutes until the sauce thickens slightly.
- Serve: Slice the steaks against the grain and drizzle the creamy peppercorn sauce on top. Garnish with fresh parsley.
Top Tips for Perfecting Peppercorn Crusted Steak with Creamy Peppercorn Sauce
- Substitutions: If you prefer something milder, you can use pink peppercorns. They provide a lovely color and a unique flavor without the heat.
- Timing: Pull your steaks off the heat just before they reach your desired doneness, as they will continue to cook while resting.
- Avoid Common Mistakes: Ensure your skillet is hot enough before adding the steaks; this helps create a beautiful crust. Additionally, don’t skip the resting step!
Storing and Reheating Tips
If you have leftovers of this delicious Peppercorn Crusted Steak with Creamy Peppercorn Sauce, you’ll want to store them properly. Place the steak in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the steak, wrapped tightly in foil or plastic wrap, for up to 2 months.
When you’re ready to enjoy those leftovers, simply thaw and reheat in a medium skillet over low heat. For the sauce, gently reheat it in a saucepan, adding a splash of cream if it seems too thick. This will help maintain the original taste and texture.
With its tantalizing flavors and ease of preparation, Peppercorn Crusted Steak with Creamy Peppercorn Sauce is sure to become a cherished recipe in your home. Enjoy celebrating family and friends around the dinner table with this delightful dish! Happy cooking!
Peppercorn Crusted Steak with Creamy Peppercorn Sauce
Ingredients
Method
- Start with room temperature steaks. Pat them dry using paper towels to create a good sear.
- In a small bowl, mix together the crushed peppercorns and kosher salt. Rub this mixture generously over both sides of the steak.
- In a heavy skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
- Add the seasoned steaks to the hot skillet. Cook for about 4-5 minutes on each side for medium-rare, or 6-7 minutes for medium. Adjust as necessary depending on your desired doneness.
- Transfer the steaks to a plate and cover them with foil. Let them rest for 5-10 minutes.
- In the same skillet, add the heavy cream and bring it to a simmer. Stir in the Dijon mustard and garlic powder. Let it simmer for 3-4 minutes until the sauce thickens slightly.
- Slice the steaks against the grain and drizzle the creamy peppercorn sauce on top. Garnish with fresh parsley.
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