This Steak with Creamy Peppercorn Sauce is the kind of dinner that feels fancy but is totally doable at home. The steak gets a deep golden sear, stays juicy in the center, and is finished with a rich, peppery cream sauce made with butter, shallot, garlic, crushed peppercorns, beef stock, heavy cream, sea salt, and parsley.
I included two easy cooking methods: a classic pan-seared steak for the stovetop and a Blackstone griddle method for when you want that flat-top crust. Either way, the sauce is what takes it over the top. It is creamy, savory, peppery, and perfect spooned over steak right before serving.
Why You’ll Love This Recipe
- Steakhouse flavor at home: The creamy peppercorn sauce makes the whole dish feel restaurant-level.
- Two cooking methods: Make it in a skillet on the stove or outside on a Blackstone griddle.
- Simple ingredients: Butter, shallot, garlic, beef stock, cream, and peppercorns create a rich sauce with tons of flavor.
- Perfect for date night or dinner guests: It looks impressive but comes together with straightforward steps.
Ingredients
For the Steak
- 2 steaks, such as ribeye, New York strip, sirloin, or filet, about 1 to 1 1/2 inches thick
- 1–2 tablespoons avocado oil or olive oil
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon butter, optional for pan-searing
Creamy Peppercorn Sauce
- 1 tablespoon butter
- 1/2 shallot, minced
- 2 garlic cloves, minced
- 1 tablespoon crushed peppercorns
- 1 cup beef stock
- 1 cup heavy cream
- Pinch of sea salt
- Chopped parsley, for finishing
How to Cook Steak in a Pan
- Prep the steak. Pat the steaks very dry with paper towels. Season generously with salt and black pepper on both sides.
- Heat the pan. Place a heavy skillet, preferably cast iron, over medium-high heat until hot. Add oil and let it shimmer.
- Sear the steak. Add the steaks to the hot pan and sear for 3–4 minutes per side for a 1-inch steak, depending on thickness and desired doneness.
- Butter finish, if desired. During the last minute, add butter to the pan and spoon it over the steak for extra flavor.
- Rest the steak. Transfer the steaks to a plate or cutting board and rest for 5–10 minutes before slicing.
How to Cook Steak on a Blackstone Griddle
- Preheat the griddle. Heat the Blackstone griddle to medium-high until the surface is hot.
- Prep the steak. Pat the steaks dry, drizzle lightly with oil, and season generously with salt and pepper.
- Sear on the griddle. Place steaks on the hot griddle and cook for 3–5 minutes per side, depending on thickness and desired doneness.
- Build the crust. Press gently with tongs only if needed for even contact, then flip once the steak releases easily and has a deep brown crust.
- Rest before slicing. Remove the steaks from the griddle and let them rest for 5–10 minutes so the juices settle.
How to Make the Peppercorn Sauce
- Sauté the aromatics. In a saucepan or skillet, melt the butter over medium heat. Add the minced shallot and garlic and sauté for 2–3 minutes, until softened and fragrant.
- Add peppercorns. Stir in the crushed peppercorns and cook briefly to bloom their flavor.
- Add beef stock. Pour in the beef stock and bring the mixture to a boil.
- Add cream. Reduce the heat and stir in the heavy cream.
- Simmer until thickened. Cook until the sauce reaches your desired thickness, stirring occasionally.
- Season with a pinch of sea salt and chopped parsley. Spoon over sliced steak right before serving.
Steak Temperature Guide
For food safety, whole beef steaks should reach 145°F and rest for at least 3 minutes according to the USDA. Many people prefer steak cooked to lower doneness levels for texture and flavor, so always use an instant-read thermometer and choose the doneness that works best for you.
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
- Well-done: 160°F and above
Recipe Tips
- Dry the steak well. Moisture prevents a good crust, so pat the steak dry before seasoning.
- Use a hot surface. Whether using a skillet or Blackstone, heat is what creates that deep sear.
- Do not skip the rest. Resting helps keep the steak juicy when sliced.
- Crush the peppercorns. Lightly crushed peppercorns give the sauce texture and bold peppery flavor.
- Simmer the sauce gently. Once the cream is added, lower the heat so the sauce thickens without scorching.
Serving Ideas
Serve steak with creamy peppercorn sauce alongside mashed potatoes, roasted potatoes, fries, asparagus, green beans, roasted mushrooms, wedge salad, or crusty bread for soaking up the sauce.
