Description
This Perfect Steak with Peppercorn Sauce recipe delivers a classic, restaurant-quality rib eye steak cooked to your preferred doneness and topped with a rich, creamy peppercorn sauce. Served alongside fresh rocket salad and crispy fries, it’s an ideal meal for a special dinner or indulgent treat.
Ingredients
Scale
Steak
- 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
- 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
Serving
- 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 thoroughly with a paper towel.
- Season the steak – Just before cooking, sprinkle all sides of the steaks evenly with sea salt flakes. Avoid seasoning too early to prevent the steaks from sweating and becoming tough.
- Heat the pan – Place a large, heavy-based pan (preferably cast-iron) over high heat and add the olive oil.
- Cook the steak – Immediately add the steaks to the hot pan without overcrowding. Cook according to your preferred doneness using these times per side: Blue – 1 minute, Rare – 2 minutes, Medium–rare – 3 minutes, Medium – 4 minutes, Well-done – 5 minutes (lower heat to medium after flipping for well-done).
- Rest the steak – Transfer the cooked steaks to a plate, cover loosely with foil, and let rest for 5–10 minutes to allow juices to redistribute.
- Make the peppercorn sauce – Turn off heat and let the pan cool for 1–2 minutes. Add the butter, then garlic, green peppercorns (if using), and cracked black pepper. Stir for 30 seconds.
- Deglaze the pan – Return heat to medium. Pour in the white wine (if using), scraping browned bits off the bottom, cooking until reduced by half (2–3 minutes).
- Simmer the sauce base – Add beef stock and reduce by half over 2–3 minutes.
- Add cream and flavorings – Stir in cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 5–6 minutes until thickened without rapid boiling. Season with salt to taste.
- Finish and serve – Turn off heat and set sauce aside. Slice the steaks against the grain if desired, season with extra salt. Serve steaks topped with sauce, alongside rocket salad and your choice of fries. Garnish with freshly cracked black pepper.
Notes
- Use room temperature steaks to promote even cooking.
- Green peppercorns are optional but add authentic peppercorn flavor to the sauce.
- Adjust seasoning carefully; taste the sauce before adding salt.
- A heavy-based, cast iron pan helps to achieve a better crust on the steak.
- Letting the steak rest is crucial to maintain juiciness.
