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Peppercorn Crusted Steak with Creamy Peppercorn Sauce

A special yet easy recipe for Peppercorn Crusted Steak with a rich, creamy sauce, perfect for date nights or family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Steak Preparation
  • 2 pieces ribeye steaks Can substitute with sirloin or filet mignon.
  • 2 tablespoons whole peppercorns Adjust according to spice tolerance.
  • 1 tablespoon olive oil For cooking the steaks.
  • 1 tablespoon butter Used in the creamy sauce.
  • 1 cup heavy cream Can substitute with half-and-half or coconut cream, though texture may differ.
  • to taste salt For seasoning the sauce.

Method
 

Preparation
  1. Crush the whole peppercorns using a mortar and pestle until coarse.
  2. Press the crushed peppercorns onto both sides of the ribeye steaks.
Cooking
  1. Heat olive oil in a skillet over medium-high heat.
  2. Add the steaks to the skillet and cook for about 4-5 minutes on each side for medium-rare.
  3. If you prefer them more done, cook a little longer.
  4. Once cooked, remove the steaks from the skillet and let them rest for a few minutes.
Making the Sauce
  1. In the same skillet, add butter and let it melt.
  2. Pour in the heavy cream and stir together.
  3. Season with salt and let the sauce simmer for a few minutes until it thickens slightly.
Serving
  1. Slice the steak and drizzle the creamy peppercorn sauce on top before serving.

Notes

Let the steak rest after cooking for a juicier result. Consider adding minced garlic or chopped herbs to the sauce for extra flavor.