Grilled Steak with Creamy Peppercorn Sauce is a rich and flavorful dish that combines perfectly grilled steak with a luscious, slightly spicy sauce. The peppercorn sauce, made with cream, butter, and a hint of brandy, enhances the natural umami of the steak. This dish is ideal for a special dinner or a gourmet meal at home.

Why You’ll Love This Recipe

The steak is juicy, tender, and packed with smoky, charred flavor.
The creamy peppercorn sauce adds a bold, indulgent touch.
Simple ingredients create a restaurant-quality meal.
Perfect for date nights, celebrations, or an elevated weeknight dinner.
Versatile enough to pair with different cuts of steak and sides.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Steak (ribeye, filet mignon, or sirloin)
Salt
Black peppercorns, crushed
Olive oil
Butter
Garlic, minced
Brandy or cognac
Beef broth
Heavy cream
Dijon mustard

Directions

Season the Steak: Generously season the steak with salt and crushed black peppercorns. Let it rest at room temperature for 30 minutes.
Preheat the Grill: Heat your grill to high (450-500°F). Lightly oil the grates to prevent sticking.
Grill the Steak: Cook for about 4-5 minutes per side for medium-rare or adjust according to your desired doneness. Remove from heat and let it rest.
Prepare the Sauce: In a pan over medium heat, melt butter and sauté the minced garlic until fragrant.
Deglaze the Pan: Pour in the brandy and let it simmer for a minute. Stir in the beef broth, Dijon mustard, and crushed peppercorns. Let it reduce slightly.
Add Cream: Lower the heat, pour in the heavy cream, and stir well. Let it simmer until the sauce thickens.
Serve: Pour the creamy peppercorn sauce over the grilled steak and serve immediately.

Servings and Timing

Servings: 2-4
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 5-10 minutes
Total Time: 30-35 minutes

Variations

Different Cuts: Try using New York strip, T-bone, or porterhouse steak.
Spicy Version: Add crushed red pepper flakes for extra heat.
Herb Infusion: Stir in fresh thyme or rosemary for an aromatic touch.
Alcohol-Free Option: Replace brandy with additional beef broth or Worcestershire sauce.
Mushroom Peppercorn Sauce: Add sautéed mushrooms for extra depth.

Storage/Reheating

Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Keep the sauce in a separate container.
Reheating: Reheat the steak in a skillet over low heat to maintain juiciness. Warm the sauce separately, adding a splash of cream if it thickens too much.

FAQs

How do I know when my steak is done?

Use a meat thermometer: 130°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well-done.

Can I make this without a grill?

Yes, sear the steak in a hot cast-iron skillet for 4-5 minutes per side, then finish in the oven if needed.

What sides go well with this dish?

Mashed potatoes, roasted vegetables, grilled asparagus, or a crisp salad pair perfectly.

Can I use green peppercorns instead of black?

Yes, green peppercorns offer a milder, slightly fruity taste.

Is brandy necessary for the sauce?

No, but it enhances the flavor. You can substitute it with beef broth or Worcestershire sauce.

Can I make the sauce ahead of time?

Yes, prepare it in advance and store it in the fridge. Reheat gently before serving.

How long should I let the steak rest?

Let the steak rest for at least 5 minutes to retain its juices.

Can I use milk instead of heavy cream?

Milk won’t provide the same richness, but you can mix milk with butter as a substitute.

How do I crush peppercorns without a grinder?

Place them in a sealed bag and crush them with a rolling pin or the back of a pan.

What if my sauce is too thick?

Thin it out with a little beef broth or cream while reheating.

Conclusion

Grilled Steak with Creamy Peppercorn Sauce is a delicious, elegant dish that brings gourmet flavors to your home kitchen. With a perfectly grilled steak and a rich, flavorful sauce, this meal is ideal for any occasion. Serve it with your favorite sides for an unforgettable dining experience.

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Author: Mariem
Total Time: 22 minutes
Yield: 2 servings 1x

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Description

This grilled steak with a rich and creamy peppercorn sauce is a restaurant-quality dish made right at home! Juicy, perfectly cooked steak with a bold, flavorful sauce.

Ingredients

Units Scale

2 ribeye or NY strip steaks
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the Peppercorn Sauce:

1 tbsp butter
2 cloves garlic, minced
1/2 cup beef broth

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Instructions

Preheat grill to high heat. Rub steaks with olive oil, salt, and black pepper.
Grill the steaks for 4-6 minutes per side for medium-rare, or longer if desired. Let rest.
Make the sauce: Melt butter in a skillet, sauté garlic, add beef broth, heavy cream, crushed peppercorns, and mustard. Simmer for 3 minutes until thickened.