Perfect Steak with Peppercorn Sauce
Servings: 2
Calories: 1244kcal
Juicy, golden-seared steak served with a foolproof creamy peppercorn sauce. Perfect Steak with Peppercorn Sauce is simple, quick, and a guaranteed way to make dinner feel like a night out – minus the price tag. The recipe serves 2, but can be shared among 4.
Ingredients
STEAK
- 2 Scotch fillet (rib eye) steaks (approx. 250 g/9 oz each, aim for 2.5–3 cm/1–1¼ inches in thickness, see note 1)
- 1 tsp sea salt flakes
- 2 tbsp olive oil
CREAMY PEPPERCORN SAUCE
- 2 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 2 tsp green peppercorns in brine, drained (optional, see note 2)
- 1 tsp freshly cracked black pepper, plus extra to serve (see note 3)
- 60 ml dry white wine (optional)
- 125 ml beef stock
- 250 ml thickened (whipping/heavy) cream (full-fat only!)
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- Sea salt flakes, to taste, plus extra to serve to taste, plus extra to serve
TO SERVE
- Easy Rocket (Arugula) and Parmesan Salad
- Air Fryer Chips, Crispy Oven Fries or freezer fries
Instructions
- Prep the steak – Remove the steaks from the fridge and allow them to come to room temperature for at least 20 minutes (no longer than 40 minutes). Pat the steaks dry with a paper towel. Sprinkle all sides with the salt (do this just before cooking – don’t leave the steaks sitting around, as this can cause the steaks to sweat = tough and dry steak!).
- Cook the steak – Heat a large, heavy-based pan (preferably cast-iron, see note 4) over high heat. Add the olive oil, followed immediately by the steaks. Don’t overcrowd the pan – this will ensure even cooking and a nice crust is formed on the outside of the steak.
- Cook for the following times depending on your preference (use a timer!):Blue: 1 minute per sideRare: 2 minutes per sideMedium–rare: 3 minutes per sideMedium: 4 minutes per sideWell-done: 5 minutes per side, lowering the heat to medium after the first flip to prevent burning.
- Rest the steak – Transfer the cooked steaks to a plate, cover loosely with foil, then allow to rest for 5–10 minutes while you prepare the sauce (see note 5).
- Make the creamy peppercorn sauce – Turn the heat off and allow the pan to cool for 1–2 minutes so nothing burns.
- To the same pan, add the butter, followed immediately by the garlic, green peppercorns (if using) and cracked black pepper. Stir for 30 seconds.
- Return the heat to medium. Add the white wine (if using), scraping up any browned bits from the bottom of the pan, then cook for 2–3 minutes, or until it has reduced by at least half.
- Add the beef stock and simmer for 2–3 minutes, or until it has reduced by at least half.
- Stir in the cream, mustard and Worcestershire sauce. Simmer for 5–6 minutes (it needs to be slowly bubbling, not rapidly boiling), or until thickened. Season to taste with salt, if desired (taste it first).
- Turn the heat off and set aside until needed.
- Slice the steak – Slice the steaks (optional) against the grain. Sprinkle with extra salt, if desired.
- Serve – Serve with salad, fries and with generous spoonfuls of peppercorn sauce. Top with extra freshly cracked black pepper.
Notes
Note 1 – Scotch fillet (rib eye) is fantastic due to its marbling and higher fat content, and it produces ultra juicy steak. Although this recipe is technically for two people, I normally slice the steak once it’s rested and serve it between the four of us. See the FAQs for other suitable cuts.
Note 2 – The green peppercorns are one of the things I love about this sauce. You can find them in the pickled vegetable aisle at most major supermarkets. They are jarred and in a brine. They add a lovely flavour and texture to the end dish, but you can substitute them with either an extra 1 teaspoon of freshly cracked black pepper (if you’re wanting to keep a heavier level of spice), or leave them out completely.
Note 3 – You can add more or less pepper to taste. Start with ¼ teaspoon of freshly cracked black pepper if you are wanting a milder sauce – you can always add more later.
Note 4 – Most recipes will recommend cast-iron for cooking steak. I generally use my enamelled cast-iron pan, which I find conducts enough heat. It has a matte black texture, which is conducive to searing. The next best option would be a heavy-based stainless steel pan. You may find you need an extra glug of oil, but stainless steel is a great conductor of heat, so you will achieve a nice sear a beautiful crust. If using a non-stick pan, don’t go too hot, otherwise you will damage the coating. Stick to a medium–high heat instead, and allow the pan to preheat well before adding the steak. You won’t get the same crust in a non-stick pan, but it will be beautifully golden.
Note 5 – The bigger the steak, the longer it needs to rest – small steaks can rest for 5 minutes, while thick cuts benefit from closer to 10.
Make Ahead
This is a recipe that is best made fresh. However at a push, the peppercorn sauce can be made ahead – see the Leftovers instructions below.Leftovers
Steak – Store sliced in the fridge for up to 3 days in an airtight container. Best reheated quickly in a hot pan or eaten cold in wraps/salads. Not suitable to freeze. Peppercorn sauce – Store separately in the fridge in an airtight container for up to 3 days. Reheat gently with a splash of stock/cream if thickened. Not suitable to freeze.Nutrition Facts
Perfect Steak with Peppercorn Sauce
Amount per Serving
Calories
1244
% Daily Value*
Fat
112
g
172
%
Saturated Fat
56
g
350
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
45
g
Cholesterol
321
mg
107
%
Sodium
1631
mg
71
%
Potassium
917
mg
26
%
Carbohydrates
7
g
2
%
Fiber
0.4
g
2
%
Sugar
5
g
6
%
Protein
51
g
102
%
Vitamin A
2365
IU
47
%
Vitamin C
2
mg
2
%
Calcium
124
mg
12
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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