Steak with creamy peppercorn sauce is a bistro classic that you can make at home in about 35 minutes, with a juicy pan seared strip steak and a silky sauce flavored with brandy, cracked black pepper and cream.
The sauce is made in the same pan the steaks were seared in, so it captures every browned bit of flavor. A splash of brandy deepens it, low sodium beef broth adds body, and cream turns everything glossy and mellow. The recipe serves two, which makes it a great date night dinner.
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Why This Steak with Creamy Peppercorn Sauce Recipe Works
Searing the steaks in a hot pan builds a deep brown crust that tastes rich and savory. Letting the meat sit at room temperature for 20 minutes first helps it cook evenly from edge to center.
The sauce starts with the browned bits left in the skillet. Brandy loosens them, broth stretches them into a sauce, and cream softens the heat of the cracked peppercorns for a balanced finish.
Crushing whole peppercorns by hand gives a coarse, fragrant crunch that pre ground pepper cannot match. You control exactly how bold and spicy the sauce turns out.
Ingredients for Steak with Creamy Peppercorn Sauce
- 2 New York strip or porterhouse steaks, about 10 oz each
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, for seasoning the steaks
- 1 tbsp vegetable oil
- 1/3 cup brandy or cognac (Marsala also works)
- 3/4 cup low sodium beef broth
- 1/2 cup heavy cream
- 2 to 3 tsp coarsely crushed whole black peppercorns (or drained canned green peppercorns)
Steaks. Choose well marbled strip steaks about 1 inch thick. Take them out of the refrigerator 20 minutes before cooking and pat them dry for a better crust.
Brandy. A splash of brandy or cognac adds depth and a hint of sweetness. Add it off the heat and keep your face back because it can flare up.
Beef broth. Low sodium broth is important here, because the sauce reduces and any extra salt becomes concentrated.
Heavy cream. Heavy cream is stable in a hot pan and will not curdle. Lower fat creams may separate.
Peppercorns. Crush whole black peppercorns with a rolling pin, mortar and pestle or the flat of a heavy knife. Drained green peppercorns make a milder, fruity alternative.
How to Make Steak with Creamy Peppercorn Sauce
1. Prep the pepper and steaks. Crush the peppercorns coarsely and set them aside. Pat the steaks dry and season both sides with the salt and black pepper.
2. Heat the pan. Warm the oil in a heavy skillet over medium high heat until it shimmers.
3. Sear the steaks. Cook the steaks for 4 to 5 minutes per side for medium rare, until they reach the USDA safe minimum of 145 degrees F.
4. Rest the steaks. Move the steaks to a plate, tent them loosely with foil and rest while you make the sauce.
5. Deglaze with brandy. Remove the pan from the heat, pour in the brandy and return it to the heat, scraping up the browned bits. Simmer for 1 to 2 minutes.
6. Reduce the broth. Add the beef broth and simmer for 2 to 3 minutes until reduced by about half.
7. Add cream and pepper. Stir in the cream and crushed peppercorns and cook for 3 to 4 minutes until the sauce coats the back of a spoon.
8. Serve. Slice the steaks or serve them whole, and spoon the sauce over the top.
How to Serve Steak with Creamy Peppercorn Sauce
Serve the steaks hot with plenty of sauce spooned over the top. Crisp air fryer asparagus and air fryer broccoli with Parmesan bring a fresh green balance, while creamy garlic Parmesan orzo makes a luxurious starchy side. Add fluffy homemade dinner rolls to catch every last drop of sauce.
How to Store and Reheat Steak with Creamy Peppercorn Sauce
Refrigerate leftover steak and sauce in separate airtight containers for up to 3 days. Reheat the sauce gently in a small saucepan over low heat, whisking in a splash of broth if it has thickened, and warm sliced steak briefly in the sauce until it reaches 165 degrees F. Cream sauces do not freeze well, and reheated steak will be more done than the original, so enjoy this dish fresh when you can.
Tips and Variations for Steak with Creamy Peppercorn Sauce
Dry the steaks. Pat the steaks thoroughly dry so they brown rather than steam.
Use a heavy pan. A cast iron or stainless skillet holds heat and develops the browned bits that flavor the sauce.
Be careful with brandy. Take the pan off the heat before adding the brandy, because the alcohol can ignite near a flame.
Use a thermometer. A quick read thermometer takes the guesswork out of doneness. The USDA safe minimum for steak is 145 degrees F.
Crush by hand. Coarsely crushed peppercorns give texture. If the sauce tastes too hot, add a splash more cream.
Skip the alcohol. Use extra beef broth with a teaspoon of red wine vinegar for a version without alcohol.
Rest before slicing. Resting for at least 5 minutes keeps the juices in the meat.
Handle beef safely. Wash your hands after touching raw steak, avoid cross contamination, and review the general storage guidance from Purdue Extension.
Frequently Asked Questions About Steak with Creamy Peppercorn Sauce
What is the ideal when cut for steak with creamy peppercorn sauce?
New York strip and porterhouse are used here, but ribeye and filet mignon work equally well. Choose steaks about 1 inch thick for even cooking.
Can I make steak with creamy peppercorn sauce without alcohol?
Yes. Replace the brandy with extra low sodium beef broth and add a teaspoon of red wine vinegar to mimic the acidity.
How do I keep steak with creamy peppercorn sauce from tasting too salty?
Use low sodium broth, season the steak lightly and taste the sauce before adding any more salt. The sauce concentrates as it reduces.
Can I use green peppercorns?
Yes. Drain canned green peppercorns, lightly crush them and use the same amount for a milder, fruitier sauce.
What if my sauce is too thin?
Simmer it a few minutes longer. It should coat the back of a spoon and will thicken a little more as it cools.
Steak with Creamy Peppercorn Sauce
Equipment
- Heavy skillet
- Meat thermometer
- Rolling pin or mortar and pestle
- Tongs
Ingredients
Main Ingredients
- 2 New York strip or porterhouse steaks about 10 oz each
- ½ tsp kosher salt
- ½ tsp black pepper for seasoning the steaks
- 1 tbsp vegetable oil
- ⅓ cup brandy or cognac Marsala also works
- ¾ cup low sodium beef broth
- ½ cup heavy cream
- 2 ½ tsp whole black peppercorns coarsely crushed
Instructions
Cooking
- Prep. Rest the steaks at room temperature for 20 minutes, crush the peppercorns and season the steaks on both sides.
- Sear. Cook in hot oil over medium high heat for 4 to 5 minutes per side to at least 145 degrees F, then rest on a plate.
- Deglaze. Off the heat, add the brandy, return to the heat and scrape the pan for 1 to 2 minutes.
- Reduce. Add the broth and simmer 2 to 3 minutes until reduced by half.
- Finish. Stir in the cream and peppercorns and cook 3 to 4 minutes until thick, then spoon over the steaks.
