Description
Recreate the incredible, restaurant-quality steak experience right in your own kitchen with this Steakhouse Peppercorn Crusted Steak recipe. Enjoy a tender, juicy cut of beef with a thick, aromatic coating of freshly cracked peppercorns for an unforgettable flavor boost.
Ingredients
Scale
- 1 to 1.5 inches thick Ribeye, New York Strip, or Sirloin steak
- Whole Black Peppercorns
- Coarse Salt (Kosher salt or flaky sea salt)
- High Smoke Point Oil (Grapeseed, avocado, or canola oil)
- Unsalted Butter
- Aromatics (Optional: smashed garlic cloves, fresh rosemary or thyme)
- Shallots (finely minced)
- Good Quality Beef Broth (low-sodium)
- Heavy Cream
- Dijon Mustard
- More Crushed Peppercorns
Instructions
- Step 1: Prep the Steak – Bring the steaks out of the refrigerator at least 30-60 minutes before cooking. Pat the steaks thoroughly dry with paper towels and season generously all over with coarse salt.
- Step 2: Create the Peppercorn Crust – Coarsely crush the whole black peppercorns and evenly press the crushed peppercorns onto all sides of each steak.
- Step 3: Preheat the Pan – Place a heavy-bottomed skillet over high heat and let it preheat for 3-5 minutes until smoking slightly. Add a tablespoon or two of high smoke point oil to the pan.
- Step 4: Sear the Steak – Carefully place the seasoned, peppercorn-crusted steaks into the hot pan and sear undisturbed for 3-4 minutes until a deep, golden-brown crust forms. Flip the steaks and add the unsalted butter, smashed garlic, and fresh herbs (if using) to the pan, basting the steaks for another 2-3 minutes.
- Step 5: Finish Cooking – Continue cooking the steaks to your desired doneness, using an instant-read meat thermometer for accuracy. For thicker steaks, transfer the pan to a preheated 400°F (200°C) oven for a few minutes to finish cooking.
- Step 6: Rest the Steak – Transfer the steaks to a cutting board and tent loosely with foil. Let them rest for at least 5-10 minutes.
- Step 7: Make the Peppercorn Sauce – Pour out excess oil from the skillet, leaving about a tablespoon of fat. Add minced shallots and cook for 1-2 minutes. Pour in about a half cup of beef broth, scraping the bottom of the pan to deglaze. Let it simmer and reduce by about half. Stir in remaining beef broth, heavy cream, Dijon mustard, and crushed peppercorns, simmering until thickened.
- Step 8: Serve – Slice the rested steaks against the grain or serve whole. Spoon generous amounts of the peppercorn sauce over each steak and serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 55 g
- Cholesterol: 150 mg
Keywords: Start with quality steak for the best results. Allow the steak to come to room temperature before cooking, and always pat it dry to achieve a beautiful crust. Use freshly crushed whole peppercorns for superior flavor.