Peppercorn Steak Recipe

Prepare steaks

Bring steaks to room temperature for 30–45 minutes. Pat dry thoroughly with paper towels. Season both sides lightly with kosher salt, pressing it into the meat.

Crust with peppercorns

Place coarse black peppercorns in a shallow bowl or on a cutting board and crush lightly with the flat side of a knife or a mortar and pestle until coarsely broken (not powdered). Press both sides and edges of each steak into the crushed peppercorns so they adhere in a crust.

Sear steaks

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add neutral oil and swirl. Carefully place steaks in the pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter to the pan. Spoon melted butter over steaks and continue cooking another 3–4 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time +/- for desired doneness.

Rest steaks

Transfer steaks to a cutting board or plate and tent loosely with foil. Let rest for 8–10 minutes while you make the sauce; resting allows juices to redistribute and finish cooking to target internal temp.

Prep aromatics and peppercorns

Peel and finely mince the shallot. Drain green peppercorns from brine and lightly crush a few with the back of a spoon to release flavor; reserve both whole and lightly crushed peppercorns.

Sauté shallot

Using the same skillet used to sear the steaks (wipe out excessive fat leaving fond), reduce heat to medium. Add 1 tablespoon unsalted butter and when melted add the minced shallot. Sauté 1–2 minutes until translucent but not browned. Add minced garlic and cook 20–30 seconds until aromatic.

Deglaze with brandy

Carefully pour in the brandy. If comfortable and safe, tilt the pan and ignite briefly to flambé to burn off alcohol; alternatively simmer 1–2 minutes to reduce and lift browned bits (fond) from the pan. Stir to combine.

Build the sauce

Add beef stock and stir, scraping the pan to release any stuck bits. Simmer until reduced by about half (about 4–6 minutes). Add the drained green peppercorns, Dijon mustard, and Worcestershire sauce. Stir to combine.

Finish with cream and butter

Lower heat to medium-low and stir in the heavy cream. Simmer gently until the sauce thickens slightly and coats the back of a spoon (2–3 minutes). Whisk in the cold cubed butter one piece at a time to emulsify and give the sauce a glossy finish. Taste and season with salt and freshly ground black pepper as needed.

Slice steaks against the grain (optional) and plate. Spoon generous amounts of brandy green peppercorn sauce over each steak. Sprinkle chopped parsley and serve with lemon wedge on the side if desired.