Pan-Seared Steak with Peppercorn Cream Sauce

Let’s talk about bringing the steakhouse home. There are few things more impressive or delicious than a perfectly cooked steak, and I’m going to show you how to nail it every single time. This Pan-Seared Steak with a Peppercorn Cream Sauce is my go-to for a date night in or any time I want a truly special meal without the fuss.

The secret is all in the technique. First, we’ll get a perfect, deep golden-brown crust on a beautiful steak. Then, in that very same pan, we’ll use all those delicious browned bits to build a luxurious, creamy pan sauce with brandy, crushed peppercorns, and a touch of cream. It’s a rich, savory, and slightly spicy sauce that is the absolute perfect partner for a juicy steak. This entire restaurant-quality meal comes together in about 20 minutes.

Why You’ll Love This Recipe

• 20-Minute Elegance: This is a truly impressive, five-star meal that’s faster than ordering takeout.
• The Perfect Pan Sauce: Learning to make a classic peppercorn sauce is a game-changer. It’s a simple technique that tastes incredibly complex and delicious.
• A Perfect Steak, Every Time: We’ll show you the simple “sear and baste” method that guarantees your steak is perfectly cooked with an incredible crust.

Step-by-Step Instructions

Let’s make a steakhouse classic. Here’s how.

First, let’s gather our simple, high-impact ingredients.

Next, the most important step: the sear! The key to a great steak is starting with a very dry surface and a very hot pan. We’ll sear it, undisturbed, until a deep, dark brown crust forms.

Now, the butter baste. For the last minute of cooking, we’ll add butter, garlic, and herbs to the pan, tilting it and spooning that fragrant, bubbling butter all over the steak. This is the secret to a perfect, juicy finish.

While the steak rests, make the magic pan sauce. This takes about three minutes! In that same pan, we’ll sauté shallots, then carefully add some brandy to deglaze, scraping up all those flavorful bits. We’ll finish by stirring in cream and crushed peppercorns until a luscious sauce forms.

Finally, slice and serve! Slice your rested steak against the grain and serve it with that incredible peppercorn sauce spooned right over the top.

Ava’s Notes

• Choose a Good Steak: This technique works beautifully with a thick-cut (at least 1.5-inch) New York strip, ribeye, or sirloin.
• Dry is KEY: Pat your steak completely dry with paper towels before you season it. A dry surface is the secret to getting a great crust.
• Rest Your Meat! Letting the steak rest for 5-10 minutes before you slice it is non-negotiable. This allows the juices to redistribute, ensuring every bite is moist and tender.

 Pan-Seared Steak with Peppercorn Cream Sauce

0.0 from 0 votes

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

25

minutes

A restaurant-quality meal in about 20 minutes. A perfectly seared steak is finished with a luxurious and easy pan sauce made with brandy, cream, and crushed peppercorns.

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Ingredients

• 2 8-10 oz boneless steaks, about 1.5 inches thick (New York strip or ribeye)

• 1 tbsp vegetable oil

• 2 tbsp unsalted butter

• 2 cloves garlic, smashed

• 2 sprigs fresh thyme or rosemary

• shallot, finely chopped

• 1/4 c brandy or cognac

• 1/2 c heavy cream

• 1 tbsp coarsely crushed black peppercorns

• Kosher salt and freshly ground black pepper

Directions

• Prep the Steak: Pat the steaks completely dry with paper towels. Season very generously on all sides with salt and pepper.
• Sear: Heat the vegetable oil in a large skillet (cast-iron is perfect) over medium-high heat until it’s very hot and shimmering. Carefully place the steaks in the hot pan. Sear for 3-4 minutes per side without moving them, until a deep, dark brown crust forms.
• Baste: Reduce the heat to medium. Add the butter, smashed garlic, and thyme to the pan. As the butter melts, tilt the pan and use a large spoon to continuously baste the steaks with the bubbling butter for 1-2 minutes, until the steaks reach your desired doneness (125-130°F for medium-rare).
• Rest: Transfer the steaks to a cutting board to rest for 5-10 minutes.
• Make the Sauce: Pour off any excess fat from the skillet, leaving the garlic and thyme. Add the finely chopped shallot and cook for 1 minute until softened. Carefully remove the pan from the heat, add the brandy, and return to the heat, scraping up the browned bits from the bottom. Let the brandy bubble and reduce by half. Stir in the heavy cream and the crushed peppercorns. Simmer for 2-3 minutes until the sauce has thickened slightly. Season with salt to taste.
• Serve: Slice the rested steaks against the grain. Spoon the warm peppercorn sauce over the top and serve immediately.

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