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Peppercorn Crusted Steak with Creamy Peppercorn Sauce

A succulent steak coated with crushed peppercorns and complemented by a creamy sauce that transforms an ordinary dinner into something special.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye or sirloin steaks (about 1 inch thick) Choose high-quality cuts for the best flavor.
  • 2 tablespoons whole black peppercorns, crushed Use a mortar and pestle or rolling pin to crush.
  • 1 tablespoon kosher salt
  • 2 tablespoons olive oil For cooking the steaks.
For the Creamy Sauce
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Start with room temperature steaks. Pat them dry using paper towels to create a good sear.
  2. In a small bowl, mix together the crushed peppercorns and kosher salt. Rub this mixture generously over both sides of the steak.
Cooking Steaks
  1. In a heavy skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
  2. 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.
  3. Transfer the steaks to a plate and cover them with foil. Let them rest for 5-10 minutes.
Making the Sauce
  1. 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.
Serving
  1. Slice the steaks against the grain and drizzle the creamy peppercorn sauce on top. Garnish with fresh parsley.

Notes

If you prefer something milder, you can use pink peppercorns for a unique flavor. Timing is important; pull steaks off heat just before they reach desired doneness as they will continue to cook while resting. Ensure your skillet is hot enough to create a beautiful crust.