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Worthy of a fancy restaurant, this steak recipe is perfect for those special occasions when you want to impress friends, family, or your significant other. Perfectly cooked and juicy steak is bathed in the most luscious and creamy black peppercorn sauce! You must give this a try!
Ingredients for Steak with Creamy Peppercorn Sauce
- New York strip steaks
- Salt
- Pepper
- Avocado oil
- Brandy
- Beef broth
- Heavy cream
- Whole black peppercorns
- Parsley flake
SAVE THIS STEAK WITH CREAMY BLACK PEPPERCORN SAUCE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
How to Make Steak with Creamy Peppercorn Sauce
1. Crush 2 tbsp black peppercorn using a pestle and mortar, or a rolling pin. Set aside.
2. Bring your steaks to room temperature and pat them dry.
3. Season them generously with salt and pepper.
4. Heat the oil in a cast iron or heavy bottomed skillet until smoky.
5. Place the steaks in the hot skillet and don’t touch them for 2-3 mins (2 mins for medium-rare, or 3 minutes for medium)
6. Flip the steaks over and cook on the second side for 2-3 minutes.
7. Using thongs, place them on their side and brown the fatty side as well for about one minute. Transfer to a plate and cover loosely with foil.
8. Pour the brandy into the same skillet and simmer for about 1 minute, scraping the bottom of the skillet to remove the bits and pieces stuck to the bottom.
9. Add the broth, bring to a simmer, and cook for 3 minutes, or until reduced by half.
10. Turn the heat to low and add the heavy cream, parsley flakes, and crushed peppercorns. Bring to a gentle simmer (do not boil!) and let it cook until slightly thickened. Adjust the seasoning and add more salt if needed,
11. Transfer the steaks to a plate and spoon the hot sauce over them. Enjoy!
How to Store Steak with Creamy Peppercorn Sauce
Place the steaks (they can be hot still) in an airtight container and place the lid on. This way they will not dry out. Store the sauce in a second airtight container. Refrigerate both for up to 3 days. You can reheat the sauce in the microwave or in a saucepan on the stovetop. To reheat the steak, first let it come to room temperature (very important). Heat a skillet over high heat, add a tsp of oil, and once the oil is hot, reheat the steaks for about 2 mins on each side. Serve with the reheated sauce on top.
Can I Freeze Creamy Black Peppercorn Sauce?
Creamy sauces don’t freeze well. The fat in the heavy cream will separate, affecting the texture of the reheated sauce. It is not recommended to freeze creamy sauces!
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Steak with Creamy Black Peppercorn Sauce
Perfectly cooked and juicy steak is bathed in the most luscious and creamy black peppercorn sauce! You must give this a try!
Ingredients
- 2 (10 oz) New York Strip Steaks
- Salt to taste
- 2 tsp avocado oil
- ⅓ cup brandy (or cognac)
- ¾ cup beef broth
- ½ cup heavy cream
- 2 tbsp whole black peppercorns
- 1 tsp parsley flakes
Instructions
- Crush 2 tbsp black peppercorn using a pestle and mortar, or a rolling pin. Set aside.
- Bring your steaks to room temperature and pat them dry.
- Season them generously with salt and pepper.
- Heat the oil in a cast iron or heavy bottomed skillet until smoky.
- Place the steaks in the hot skillet and don’t touch them for 2-3 mins (2 mins for medium-rare, or 3 minutes for medium)
- Flip the steaks over and cook on the second side for 2-3 minutes.
- Using thongs, place them on their side and brown the fatty side as well for about one minute. Transfer to a plate and cover loosely with foil.
- Pour the brandy into the same skillet and simmer for about 1 minute, scraping the bottom of the skillet to remove the bits and pieces stuck to the bottom.
- Add the broth, bring to a simmer, and cook for 3 minutes, or until reduced by half.
- Turn the heat to low and add the heavy cream, parsley flakes, and crushed peppercorns. Bring to a gentle simmer (do not boil!) and let it cook until slightly thickened. Adjust the seasoning and add more salt if needed.
- Transfer the steaks to a plate and spoon the hot sauce over them. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 232Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 50mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 7g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.