Name: Peppercorn Crusted Steak with Creamy Peppercorn Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French-Inspired
Ingredients: 2 ribeye steaks (1–1½ inches thick), or your preferred cut; 2 tbsp whole black peppercorns, coarsely crushed; 1 tsp kosher salt; 1 tbsp olive oil; 1 tbsp butter; 1 tbsp butter; 2 garlic cloves, minced; ¼ cup brandy or cognac (or sub beef broth); ½ cup heavy cream; 1 tsp Dijon mustard; 1 tsp crushed green peppercorns (optional, for added depth); Salt, to taste

Thank you so much for stopping by—truly, it means the world to share this recipe with you. Whether you’re planning a romantic dinner, hosting a cozy dinner party, or just treating yourself (because why not?), this Peppercorn Crusted Steak with Creamy Peppercorn Sauce is one of those dishes that makes you feel like you’re dining at a high-end steakhouse—without ever leaving your kitchen.

This recipe has earned a permanent spot in my personal “treat yourself” meal rotation. And let me tell you: the seared crust, the juicy steak interior, and that dreamy, peppery sauce… it’s unforgettable.

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What Is Peppercorn Crusted Steak with Creamy Peppercorn Sauce?

At its heart, this dish is pure steak-lover bliss. A beautiful cut of steak (ribeye, filet mignon, or strip) is generously coated in coarsely cracked peppercorns, seared to perfection, and then topped with a velvety, brandy-kissed creamy peppercorn sauce. It’s bold, rich, and deeply satisfying.

This classic French-inspired recipe, also known as “Steak au Poivre,” gets a slightly modern twist here: a touch more creaminess, a little garlic, and a whole lot of flavor.

Why You’ll Love This Peppercorn Crusted Steak

Steakhouse Quality at Home: Skip the reservation and enjoy this gourmet dish in your favorite slippers.
Big Flavor, Simple Process: The ingredients are few, but each packs a punch.
Impressive Yet Easy: No fancy equipment or techniques—just one pan and a little patience.
Customizable: Make it saucier, creamier, or even swap the meat. I’ve got options for you!

What Does Peppercorn Crusted Steak Taste Like?

Imagine the satisfying crackle of crusted peppercorns giving way to tender, juicy steak. It’s got that just enough spice to make your palate dance—without overpowering the beef. Then you add that lush, creamy sauce with notes of brandy, garlic, and the same aromatic peppercorns… it’s the kind of richness that lingers (in the best way possible!).

Benefits of Making This Recipe

High Protein, Low Carb: A great option for keto or low-carb diets.
Fast and Fancy: From stovetop to table in under 30 minutes.
One-Skillet Wonder: Less cleanup, more enjoying.
Great for Date Nights or Dinner Parties: It looks fancy, but it’s really approachable.

Ingredients

Here’s what you’ll need to create your peppercorn masterpiece:

For the Steak:

2 ribeye steaks (1–1½ inches thick), or steak of choice
2 tbsp whole black peppercorns, coarsely cracked
1 tsp kosher salt
1 tbsp olive oil
1 tbsp butter

For the Creamy Peppercorn Sauce:

1 tbsp butter
2 garlic cloves, minced
¼ cup brandy or cognac
½ cup heavy cream
1 tsp Dijon mustard
1 tsp crushed green peppercorns (optional for layered flavor)
Salt, to taste

Tools You’ll Need

Heavy skillet (cast iron is ideal)
Pepper grinder or mortar and pestle
Tongs
Small saucepan or reuse the same pan for the sauce
Instant-read thermometer (for perfect doneness)

Additions and Substitutions

No brandy? Use a splash of white wine or even beef broth in a pinch.
Make it dairy-free: Use coconut cream and plant-based butter for a non-dairy version.
Want it extra spicy? Add pink peppercorns or a pinch of chili flakes.
Prefer chicken or tofu? This sauce pairs beautifully with both!

How to Make Peppercorn Crusted Steak with Creamy Peppercorn Sauce

Step 1: Prep the Steaks

Pat the steaks dry with paper towels. Season both sides generously with salt, then press the crushed black peppercorns firmly into both sides of each steak.

Step 2: Sear the Steaks

Heat olive oil and butter in a heavy skillet over medium-high heat. Once hot and shimmering, add the steaks. Sear for about 3–4 minutes per side for medium-rare (adjust time based on thickness and preference). Transfer steaks to a plate and loosely tent with foil.

Step 3: Make the Sauce

In the same skillet, reduce heat to medium. Add 1 tbsp butter and the garlic, sautéing for 30 seconds. Carefully pour in the brandy (stand back!) and let it simmer for 1–2 minutes, scraping up all those glorious browned bits. Stir in heavy cream, Dijon, and green peppercorns if using. Simmer for 2–3 minutes until slightly thickened.

Step 4: Bring It All Together

Taste the sauce and adjust seasoning. Plate your steaks and drizzle generously with the creamy peppercorn sauce. Don’t be shy—go for that dramatic restaurant pour!

What to Serve with Peppercorn Crusted Steak

Garlic mashed potatoes
Roasted asparagus or green beans
Cauliflower mash
Crusty French bread

This recipe also pairs incredibly well with a glass of red wine or sparkling water with a twist of lemon.

Tips for Perfect Peppercorn Steak Every Time

Let steak come to room temp for even cooking.
Don’t skip the crust—those peppercorns are everything.
Use a meat thermometer for accuracy.
Always let the steak rest before slicing.

Storage Instructions

Steak: Store in an airtight container in the fridge for up to 3 days.
Sauce: Store separately; reheat gently and stir continuously.

Not ideal for freezing due to the cream sauce, but you can freeze the cooked steak if needed.

General Info About Peppercorns

Black, green, and pink peppercorns each bring something unique. Black has heat and depth. Green is fresh and bright. Pink adds a subtle fruitiness. Mixing them gives your crust complexity and flair—totally optional, but highly recommended!

Frequently Asked Questions

Can I make the sauce without alcohol?
Yes, beef broth or chicken stock works well as a substitute.

Is this dish very spicy?
Not overly—just a warm, peppery heat. Use fewer peppercorns for a milder version.

What cut of steak is best?
Ribeye for richness, filet mignon for tenderness, or strip steak for a balance of both.

Can I prep ahead?
Yes! Crust the steak a few hours ahead and store in the fridge. Let it come to room temp before cooking.

In Conclusion

This Peppercorn Crusted Steak with Creamy Peppercorn Sauce is anything but boring!! It’s rich, indulgent, and packed with layered flavor thanks to the peppercorn crust and dreamy sauce. Whether you’re celebrating something big or simply making a Tuesday feel special, this recipe brings restaurant vibes home.

If you make it, I’d love to hear how it turned out! Share your creation on Pinterest, leave a review, or tag me. Seeing your kitchen magic is my favorite part of sharing these recipes!

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Nutritional Information (Per Serving)

Approximate values for one 10oz ribeye steak with ¼ cup sauce:
Calories: 580
Protein: 38g
Carbohydrates: 3g
Fat: 45g
Fiber: 1g
Sugar: 1g