There is something utterly satisfying about mastering the Perfect Steak with Peppercorn Sauce Recipe, and I’m so excited to share this with you. This dish brings together a beautifully seared Scotch fillet steak with an indulgently creamy, peppery sauce that feels both fancy and comforting. It’s a dish that’s surprisingly easy to make with simple ingredients, yet delivers a spectacular burst of flavor and a restaurant-quality experience right in your own kitchen. Whether it’s a special occasion or a weekend treat, this recipe will quickly become your go-to for steak night.
Ingredients You’ll Need
The magic of this Perfect Steak with Peppercorn Sauce Recipe lies in its simplicity and the quality of the ingredients. Each one plays a star role to create a rich, balanced dish with the right texture, savory depth, and vibrant colors on the plate.
- Scotch fillet (rib eye) steaks: Choose thick, well-marbled steaks for juicy, tender results.
- Sea salt flakes: These highlight the meat’s natural flavors beautifully without overpowering.
- Olive oil: Adds a subtle fruitiness and prevents sticking while creating that perfect crust.
- Unsalted butter: For richness in the sauce and a velvety mouthfeel.
- Freshly minced garlic: Delivers aromatic warmth to the peppercorn sauce.
- Green peppercorns in brine (optional): Give a gentle, piquant punch, balancing creaminess.
- Freshly cracked black pepper: Essential for robust seasoning and classic peppercorn sauce flavor.
- Dry white wine (optional): Adds acidity and depth to the sauce’s flavor profile.
- Beef stock: Builds a rich, savory backbone for the sauce.
- Thickened (heavy) cream: Brings luscious creaminess that coats every bite.
- Dijon mustard: Imparts subtle sharpness and complexity.
- Worcestershire sauce: Adds umami and a hint of tangy sweetness.
- Rocket (arugula) salad: Provides fresh, peppery contrast.
- Fries (Air Fryer Chips, crispy oven fries or freezer fries): The ultimate crispy, golden sidekick to soak up every last bit of sauce.
How to Make Perfect Steak with Peppercorn Sauce Recipe
Step 1: Prepare the Steaks
First, bring your beautiful Scotch fillet steaks to room temperature by removing them from the fridge at least 20 minutes before cooking — no longer than 40 minutes though! This step ensures the steak cooks evenly and stays tender. Just before cooking, pat the steaks dry and sprinkle sea salt flakes all over. Doing this right before cooking avoids moisture buildup, which can cause tough, dry meat. Trust me, this little tip makes all the difference.
Step 2: Cook the Steak
Heat a heavy-based pan, ideally a cast-iron skillet, on high heat to get it smoking hot. Add olive oil, then immediately lay in your steaks, making sure not to overcrowd the pan. This helps develop that all-important crust. Cook your steak according to your preference — whether it’s one minute per side for blue, or about four minutes for medium. Remember to use a timer here! After the first flip for longer cooking times, lower heat to medium to avoid burning. That crust is essential for flavor and beautiful presentation.
Step 3: Rest the Steak
Once done, transfer steaks to a plate and loosely cover with foil. Resting for 5 to 10 minutes lets the juices redistribute for a juicy bite every time. This step is key before serving or slicing.
Step 4: Make the Peppercorn Sauce
Turn off the heat and let the pan cool for a minute or two so nothing catches or burns. Add butter, followed by minced garlic, green peppercorns if you’re using them, and freshly cracked black pepper. Stir this mixture quickly for about 30 seconds to release their aroma. Bring the heat back to medium and pour in the white wine to deglaze, scraping up those delicious browned bits; reduce it by half. Add beef stock and do the same. Then stir in thickened cream, Dijon mustard, and Worcestershire sauce. Let it gently bubble for 5 to 6 minutes until the sauce thickens to a rich, velvety consistency. Taste and season with a pinch of sea salt if needed.
Step 5: Slice and Serve
If you’d like, slice your steak against the grain for the best tenderness. Sprinkle with extra sea salt and cracked black pepper. Serve your steak with generous spoonfuls of the wonderful peppercorn sauce, accompanied by fresh rocket salad and crispy fries to complete the plate.
How to Serve Perfect Steak with Peppercorn Sauce Recipe
Garnishes
Simple garnishes like a handful of peppery rocket salad add a fresh, vibrant contrast to the creamy sauce and rich steak. A few extra cracks of fresh black pepper on top bring everything together with a lovely spicy kick. These little touches make the dish pop visually and in flavor.
Side Dishes
Pair this Perfect Steak with Peppercorn Sauce Recipe with fries — whether air fryer chips, crispy oven fries, or classic freezer fries. Their golden crunch soaks up the sauce perfectly and adds delightful texture alongside the tender steak. Alternatively, a side of sautéed green beans or buttered asparagus works beautifully for a fresher, lighter option.
Creative Ways to Present
To elevate your presentation, try plating the sauce artistically beneath the sliced steak, creating a canvas of rich creaminess. Garnish with some fresh herbs such as thyme or parsley for a pop of color. Serve on a rustic wooden board with fries in a small fry basket or in a ramekin for a charming bistro vibe that will impress any guest.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the steak and sauce separate if possible to maintain their best texture — the sauce can thicken significantly once cold, but it reheats beautifully.
Freezing
You can freeze leftover peppercorn sauce in a sealed container for up to 3 months. It’s best to freeze the steak separately if you want to maintain quality, although reheating steak can result in some loss of texture.
Reheating
Reheat the sauce gently on low heat, stirring occasionally until warmed through—adding a splash of cream or stock if it’s too thick. Reheat steak carefully either in a low oven or skillet, aiming to warm without overcooking. This way, you preserve the succulence of the meat and creaminess of the sauce.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While Scotch fillet is fantastic for its marbling and tenderness, sirloin or rump steaks also work well, just adjust cooking times accordingly to avoid toughness.
Is it necessary to use green peppercorns in brine?
The green peppercorns are optional but highly recommended as they add a unique, mellow pepper flavor that balances the creaminess beautifully. If unavailable, you can omit them without losing the essence of the dish.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the butter and cream with plant-based alternatives. Use coconut cream or cashew cream for richness, but note the flavor will be slightly different from the classic version.
What wine goes best with this steak and sauce?
A medium-bodied red like Merlot or Cabernet Sauvignon complements the peppery richness perfectly. If you skip the wine in the sauce, serving with a nice red still elevates the meal.
How do I get a perfect crust on my steak every time?
High heat and a dry steak surface are your best friends! Pat your steak dry, use a heavy pan like cast iron, don’t overcrowd, and resist the urge to move the steak around too much while cooking. Let the pan do its magic.
Final Thoughts
This Perfect Steak with Peppercorn Sauce Recipe is truly one of those dishes that feels like a celebration every time you make it. The harmony of juicy steak, luscious peppercorn sauce, and fresh sides is irresistible. I encourage you to give this recipe a go—you might just find your new favorite way to enjoy steak at home, impressing yourself and your loved ones with a meal that tastes as good as it looks.
Print
Perfect Steak with Peppercorn Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Western
Description
This Perfect Steak with Peppercorn Sauce recipe guides you to cook tender, flavorful Scotch fillet steaks with a rich, creamy peppercorn sauce. Accompanied by fresh rocket salad and crispy fries, this dish is ideal for an elegant yet simple meal ready in just 20 minutes.
Ingredients
Steak Ingredients
- 2 Scotch fillet (rib eye) steaks (approx. 250 g/9 oz each, 2.5–3 cm/1–1¼ inches thick)
- 1 tsp sea salt flakes
- 2 tbsp olive oil
Peppercorn Sauce Ingredients
- 2 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 2 tsp green peppercorns in brine, drained (optional)
- 1 tsp freshly cracked black pepper, plus extra to serve
- ¼ cup (60 ml) dry white wine (optional)
- ½ cup (125 ml) beef stock
- 1 cup (250 ml) thickened (heavy) cream (full-fat only!)
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- Sea salt flakes, to taste, plus extra to serve
To Serve
- Rocket (arugula) salad
- Air Fryer Chips (Fries), 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 but no longer than 40 minutes. Pat the steaks dry with a paper towel, then sprinkle all sides with sea salt flakes just before cooking to avoid drawing out moisture.
- Cook the steak – Heat a large, heavy-based pan (preferably cast-iron) over high heat. Add olive oil, then immediately add the steaks without overcrowding the pan. Cook steaks based on desired doneness using a timer: Blue – 1 minute per side; Rare – 2 minutes per side; Medium-rare – 3 minutes per side; Medium – 4 minutes per side; Well-done – 5 minutes per side, lowering heat to medium after the first flip to prevent burning.
- Rest the steak – Transfer cooked steaks to a plate and cover loosely with foil. Let them rest for 5–10 minutes to allow juices to redistribute while you prepare the sauce.
- Make the creamy peppercorn sauce – Turn off the heat and let the pan cool for 1–2 minutes. Add butter, then immediately minced garlic, green peppercorns (if using), and cracked black pepper. Stir for 30 seconds. Return heat to medium, add white wine (if using) and scrape up browned bits, cooking for 2–3 minutes until reduced by half. Add beef stock and simmer for 2–3 minutes until reduced by half. Stir in cream, dijon mustard, and Worcestershire sauce. Simmer gently for 5–6 minutes until thickened, seasoning with salt to taste.
- Slice the steak – Optionally slice steaks against the grain and sprinkle with extra salt if desired.
- Serve – Plate steaks with rocket salad, crispy fries, and generous spoonfuls of peppercorn sauce. Top with extra freshly cracked black pepper as preferred.
Notes
- To achieve the best crust and tenderness, avoid salting steaks too early as it can cause them to sweat and dry out.
- Green peppercorns add a mild pepper flavor to the sauce but are optional if unavailable.
- Use a heavy-based cast-iron pan for even heat distribution and a better sear.
- Resting steak is crucial to retain juiciness and finish cooking evenly.
- The sauce uses full-fat cream for richness and proper consistency; lower fat creams will not yield the same texture.
