Prepare to elevate your culinary skills with a restaurant-quality steak that will make your taste buds dance with pure excitement! This Grilled Steak with Brandy Peppercorn Sauce is not just a meal—it's a gourmet experience that transforms an ordinary dinner into an extraordinary feast. Imagine perfectly seared, juicy ribeye steaks topped with a luxurious, creamy sauce that combines the bold warmth of brandy and the spicy kick of freshly crushed peppercorns. Whether you're looking to impress your dinner guests or treat yourself to a restaurant-worthy meal at home, this recipe is your ticket to steak perfection.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 ribeye steaks
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup brandy
- 1 tablespoon whole peppercorns
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking and better flavor.
- Pat steaks dry with paper towels to remove excess moisture, which helps achieve a perfect sear and beautiful crust.
- Crush whole peppercorns using a mortar and pestle or the flat side of a knife to release their aromatic oils.
- Brush steaks with olive oil and generously season both sides with salt and freshly ground black pepper.
- Preheat grill or heavy cast-iron skillet to high heat, around 450-500°F, to create a perfect sear and caramelization.
- Place steaks on hot grill or skillet and cook for 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.
- Remove steaks from heat and let rest on a cutting board for 5-7 minutes to allow juices to redistribute, ensuring a juicy steak.
- In the same skillet, deglaze with brandy, carefully tilting the pan to ignite and burn off alcohol, creating depth of flavor.
- Add crushed peppercorns and heavy cream, simmering and reducing sauce until it thickens to a rich, coating consistency.
- Strain sauce if desired for a smoother texture, or leave peppercorns for a rustic presentation.
- Slice steaks against the grain and drizzle with warm brandy peppercorn sauce.
- Garnish with freshly chopped parsley and serve immediately, enjoying the rich, creamy sauce with the perfectly grilled steak.
Tips
- Temperature is Key: Always let your steaks come to room temperature before cooking to ensure even heat distribution and optimal tenderness.
- Dry Means Crispy: Pat your steaks completely dry before seasoning to achieve that coveted golden-brown crust.
- High Heat is Your Friend: Use a blazing hot grill or cast-iron skillet to create perfect sear marks and lock in those delicious juices.
- Don't Overcrowd: Cook steaks with enough space between them to allow proper heat circulation and prevent steaming.
- Rest Your Meat: Letting steaks rest after cooking is crucial—this allows juices to redistribute, ensuring each bite is succulent and flavorful.
- Sauce Technique: When flambéing with brandy, be cautious and keep a lid nearby in case you need to extinguish flames quickly.
- Peppercorn Crushing: For maximum flavor, crush peppercorns just before using to release their most intense aromatics.
Nutrition Facts
Calories: 1136kcal
Carbohydrates: 6g
Protein: 58g
Fat: 90g
Saturated Fat: 43g
Cholesterol: 255mg
