Craving a restaurant-quality steak dinner without leaving home? This Peppercorn Beef Steak delivers perfectly seared beef with a crispy peppercorn crust, finished with a rich, velvety sauce bursting with flavor. Whether preparing a romantic Valentine’s dinner or treating yourself to a gourmet meal, this recipe is a guaranteed crowd-pleaser. I’ve served it on countless special occasions—it never fails to impress.
Why You’ll Love This Recipe
This dish is a steak lover’s dream: juicy, tender beef wrapped in a bold peppercorn crust paired with a creamy sauce packed with savory depth. The crushed peppercorns add a subtle heat, perfectly balanced by the richness of cream and a splash of Worcestershire. Best of all, it’s simple enough for a weeknight dinner yet elegant enough for celebrations.
Versatile & Impressive
This steak pairs beautifully with classic sides like roasted or mashed potatoes and seasonal vegetables. You can easily customize the flavor by adjusting the spice or adding herbs like rosemary or thyme for a fresh, aromatic twist.
Ingredients & Equipment
Tools Needed
- Heavy skillet
- Mortar & pestle
Ingredients
- 2 beef steaks (ribeye, filet mignon, or sirloin)
- 2–3 tbsp whole black peppercorns
- 2 tbsp butter, divided
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp ketchup (sugar-free if preferred)
- ½ cup heavy cream
- Salt, to taste
- Optional: Fresh thyme or rosemary
How to Make Peppercorn Beef Steak
Step 1: Prep the Steaks
Take the steaks out of the fridge and let them sit at room temperature for 20–30 minutes. Pat dry and season generously with salt.
Step 2: Crush & Season with Peppercorns
Using a mortar and pestle, coarsely crush the peppercorns. Press them into both sides of the steaks for an even crust.
Step 3: Sear the Steaks
Heat 1 tbsp of butter and the olive oil in a skillet over medium-high heat. Add fresh herbs if using. Sear each steak for:
- 3–4 minutes per side for medium-rare (135°F)
- 4–5 minutes per side for medium (140°F)
- 6–7 minutes per side for well-done (150°F)
Step 4: Let Steaks Rest
Transfer steaks to a plate and cover loosely with foil. Let rest for 5 minutes to lock in juices.
Step 5: Make the Sauce
Reduce heat to medium. Add remaining butter and garlic to the skillet and sauté until fragrant (about 1 minute). Stir in Worcestershire sauce, Dijon mustard, ketchup, and pan drippings. Pour in the cream and simmer, stirring, until the sauce thickens and turns creamy.
Step 6: Serve
Slice the rested steaks and spoon the warm peppercorn sauce over the top. Serve immediately with your favorite sides.
Peppercorn Beef Steak – A Bold and Flavorful Classic
Equipment
- 1 skillet
- 1 Motar & Pestle
Ingredients
- 4 boneless beef steaks filet mignon or ribeye
- 3 tbsp butter
- 2 tbsp olive oil
- 1 tsp minced garlic
- 1 tbsp whole peppercorns crushed
- 3 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- 2 tsp ketchup I use Heinz sugar-free
- 1/2 cup heavy cream
- Salt to taste
Instructions
- Rub salt and pepper all over the steak
- In a large skillet over medium-high heat, melt the butter and oil followed by the steak. Cook for 3-4 minutes per side until it reaches your desired level of doneness. for medium-rare (135°F), 4-5 minutes for medium (140°F), or 6-7 minutes for well-done (150°F).
- Remove beef from the skillet and allow it to rest for a few minutes before slicing.
- Reduce the heat to medium, add butter and garlic, and cook for 1 minute. Add the remaining pan juices in the pan plus the rest of the ingredients
- Stir for a few minutes until it thickens. Serve over steaks.
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Nutrition
Flavor Variations
- Extra Heat – Add crushed red pepper flakes or a splash of hot sauce.
- Herb-Infused – Include rosemary or thyme for earthy notes.
- Garlic Lover’s – Double the garlic for a more robust flavor.
- Wine Reduction – Add a splash of red wine to the sauce for added depth.
Pro Tips for Success
- Use High-Quality Cuts – Ribeye, sirloin, or filet mignon work best.
- Crush Peppercorns Fresh – This enhances both aroma and flavor.
- Don’t Skip Resting – Resting your steak ensures maximum juiciness.
- Control the Heat – Adjust the pepper quantity to suit your spice preference.
Perfect Pairings
Serve your peppercorn steak with:
- Fluffy Roast Potatoes
- Creamy Mashed Potatoes
- Crispy Smashed Potatoes
- Roasted Asparagus
- Garlic Green Beans
Add a glass of red wine to complete the steakhouse experience.
This Peppercorn Beef Steak is a rich, satisfying main course that’s easy to master and guaranteed to impress. Whether a cozy dinner at home or a special celebration, this recipe brings steakhouse-quality flavor to your kitchen.
