Steak W Black Pepper Sauce Recipe

Bring steak to temperature

Remove steaks from the refrigerator 30–45 minutes before cooking so they come closer to room temperature. Pat both sides dry with paper towels.

Season both sides of the steaks generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Heat a heavy skillet (cast-iron preferred) over medium-high to high heat until very hot, 3–5 minutes. Add 2 tbs vegetable oil and swirl to coat.

Add steaks to the hot skillet without crowding. Sear undisturbed for 3–4 minutes until a deep brown crust forms (for 1-inch steaks). Flip and add 1 tbs unsalted butter to the pan.

Baste the steaks with the melted butter for another 3–4 minutes for medium-rare (internal temperature ~55–57°C / 130–135°F). Adjust time for thickness and desired doneness.

Transfer steaks to a cutting board or plate and tent loosely with foil. Let rest 6–8 minutes while you make the sauce (resting is essential to redistribute juices).

While the steaks rest, coarsely crush the whole black peppercorns using a mortar and pestle or by placing them in a zip-top bag and crushing with a rolling pin. You want large shards, not a fine powder.

Wipe out the steak skillet if there is excessive burnt residue, leaving any browned fond and a little fat. Return skillet to medium heat and add 2 tbs unsalted butter.

When the butter foams, add the minced shallot and cook, stirring, until softened and translucent, about 2 minutes. Add the minced garlic and cook 30 seconds until fragrant (do not burn).

Add the crushed black peppercorns to the pan and stir for 20–30 seconds to bloom their aroma.

Carefully add the brandy or cognac. If you are comfortable, tilt the pan to flambé briefly to burn off alcohol and deepen flavor, or allow the alcohol to simmer and reduce for 1–2 minutes while scraping up browned bits with a wooden spoon.

Add the beef stock and bring to a gentle boil. Reduce heat and simmer until the liquid reduces by about half, approximately 5–6 minutes. This concentrates flavor and thickens the base.

Lower heat to medium-low and whisk in the heavy cream, Dijon mustard, Worcestershire sauce, and lemon juice. Simmer gently, stirring, until sauce coats the back of a spoon, approximately 2–3 minutes. Do not let it boil vigorously once cream is added.

Taste the sauce and season with salt (about 1/4 tsp to start) and additional freshly ground black pepper if desired. If sauce is too thin, simmer a little longer; if too thick, add 1–2 tbs water or stock to loosen.

Off heat, swirl in a small knob of butter (optional) to give the sauce a glossy finish.

Slice steaks against the grain into desired thickness. Spoon the black pepper sauce over the sliced steak or serve the sauce on the side.

Garnish with chopped fresh thyme or parsley if using. Serve immediately with your choice of sides (mashed potatoes, roasted vegetables, or a simple green salad).