Prepare to embark on a mouthwatering journey that transforms an ordinary dinner into an extraordinary gastronomic experience! This French-inspired Steak with Peppercorn Cream Sauce isn't just a meal – it's a culinary symphony that marries the bold, robust flavors of perfectly seared ribeye with a luxuriously creamy, peppery sauce that will transport you straight to a Parisian bistro. Whether you're looking to impress a date, celebrate a special occasion, or simply treat yourself to a restaurant-quality dish at home, this recipe promises to elevate your cooking skills and delight your senses.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- 1 tbsp black peppercorns
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
- Salt to taste
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Coarsely crush black peppercorns using a mortar and pestle or the flat side of a heavy knife, creating a rough, uneven texture.
- Pat steaks dry with paper towels and generously season both sides with salt and crushed peppercorns, pressing the seasoning gently into the meat.
- Heat olive oil and 1 tablespoon butter in a heavy-bottomed skillet over medium-high heat until the butter is melted and pan is very hot.
- Place steaks in the skillet and cook for 3-4 minutes on each side for medium-rare, or adjust cooking time based on desired doneness and steak thickness.
- Remove steaks from pan and let rest on a cutting board, tented with aluminum foil, to allow juices to redistribute.
- In the same skillet, reduce heat to medium and add remaining butter, scraping up any browned bits from the bottom of the pan.
- Pour in heavy cream and simmer for 2-3 minutes, stirring constantly until sauce thickens and becomes smooth.
- Season cream sauce with a pinch of salt and additional crushed peppercorns if desired.
- Slice steaks against the grain and drizzle with the peppercorn cream sauce before serving.
Tips
- Temperature is Key: Always allow your steaks to come to room temperature before cooking to ensure even heat distribution and a perfect sear.
- Crushing Peppercorns: Use a mortar and pestle or the flat side of a knife for a rustic, uneven crush that provides intense flavor and texture.
- Dry Meat = Perfect Sear: Pat your steaks completely dry before seasoning to achieve that coveted golden-brown crust.
- Don't Overcrowd the Pan: Cook steaks in a single layer to maintain high heat and promote proper caramelization.
- Rest Your Meat: Letting the steak rest after cooking allows juices to redistribute, ensuring a juicy and tender result.
- Sauce Consistency: Simmer the cream sauce gently and stir constantly to prevent burning and achieve a smooth, velvety texture.
- Customize Doneness: Use a meat thermometer for precision – 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Nutrition Facts
Calories: 680kcal
Carbohydrates: 3g
Protein: 46g
Fat: 56g
Saturated Fat: 30g
Cholesterol: 170mg
