Waygu Steak & Peppercorn Sauce Recipe
Make Waygu Steak & Peppercorn Sauce Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wagyu Steaks
Peppercorn Cream Sauce
To Finish
Method
Wagyu Steaks
- 1
Prepare steaks
Remove steaks from refrigerator 45–60 minutes before cooking to bring them to near room temperature. Pat dry thoroughly with paper towels to ensure good sear.
- 2
Season
Season both sides liberally with the listed salt (about 1 tsp per side for two steaks total) and lightly with the freshly ground black pepper. Because wagyu is richly marbled, keep salt moderate to avoid masking flavor.
- 3
Sear steaks
Heat a heavy cast-iron skillet or stainless steel pan over medium-high heat until very hot (a drop of water should sizzle and evaporate). Add the vegetable oil and swirl to coat. Place steaks in the pan away from you to avoid splatter and cook without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.
- 4
Finish with butter and aromatics
Reduce heat to medium-low. Add the 2 tbs unsalted butter, smashed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter, garlic and thyme over the steaks (basting) for 1–2 minutes to develop flavor and finish cooking. Use an instant-read thermometer: target 52–54°C (125–130°F) for medium-rare, or adjust to preferred doneness.
- 5
Rest steaks
Transfer steaks to a warm plate or cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute while you make the sauce.
Peppercorn Cream Sauce
- 6
Crush peppercorns
Place the whole black peppercorns in a mortar and pestle and coarsely crush them so you have a mix of cracked pieces and some fine bits. If you don't have a mortar, use the bottom of a heavy skillet or a zip-top bag and rolling pin.
- 7
- 8
Flambé or deglaze with brandy
Carefully add the brandy (60 ml) to the hot pan. If comfortable and safe, tip the pan slightly to ignite and flambé to burn off alcohol, or simply allow the brandy to bubble and reduce for 30–60 seconds while scraping up any browned bits. Caution: Keep face and hands away from flame.
- 9
Add stock and reduce
Add the beef stock (120 ml) and the crushed peppercorns to the pan. Bring to a simmer and reduce until slightly thickened, about 2–3 minutes.
- 10
Finish with cream and mustard
Lower heat to medium-low and stir in the heavy cream (150 ml) and Dijon mustard (1 tsp). Simmer gently, stirring frequently, until sauce thickens enough to coat the back of a spoon, about 3–5 minutes.
- 11
Mount with butter and season
Off the heat, whisk in the cold cubed butter (1 tbs) to give the sauce a glossy finish. Taste and adjust seasoning with 1/2 tsp salt and additional freshly ground black pepper to taste.
- 12
Strain (optional)
If you prefer a smooth sauce without peppercorn fragments or shallot bits, strain the sauce through a fine-mesh sieve into a small saucepan or bowl, pressing on solids to extract flavor, then return to low heat to keep warm.
To Finish
- 13
Serve
Slice the rested wagyu steaks against the grain into thick slices or serve whole. Spoon the warm peppercorn cream sauce over the steaks or serve on the side. Sprinkle with chopped fresh parsley if using. Serve immediately.