Peppered Steak with 5 Star Gourmet Steak Sauce
Indulge in the ultimate steakhouse experience at home with this *Peppered Steak with 5 Star Gourmet Steak Sauce*. Featuring tender, perfectly-seared boneless ribeye steaks coated in coarse black pepper and a touch of kosher salt, this recipe creates a mouthwatering crust that locks in all the juicy flavors. The highlight is the luscious, restaurant-quality steak sauce, made with dry red wine, beef stock, and a luxurious swirl of cream, Dijon mustard, and Worcestershire sauce for a depth of flavor that will leave you savoring every bite. Finished with fragrant thyme and garlic butter basting, this dish is an elegant yet approachable centerpiece perfect for date nights or special occasions. Pair it with roasted vegetables or creamy mashed potatoes for a gourmet meal that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (8 oz each) boneless ribeye steaks
- 2 tablespoons coarse black pepper
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces garlic cloves (crushed)
- 3 pieces fresh thyme sprigs
- 1 piece shallot (minced)
- 1 cup dry red wine
- 1 cup low-sodium beef stock
- 2 tablespoons heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
Remove the steaks from the refrigerator and let them come to room temperature for 30 minutes before cooking.
Pat the steaks dry with a paper towel. Rub kosher salt and coarse black pepper evenly on both sides of the steaks, pressing gently to ensure the seasoning adheres.
Heat a large cast-iron skillet over high heat until very hot. Add 2 tablespoons of olive oil.
Carefully place the steaks in the skillet and sear for 3-4 minutes on each side for medium-rare. Adjust the cooking time based on desired doneness.
In the last minute of cooking, add unsalted butter, crushed garlic, and thyme sprigs to the skillet. Tilt the skillet slightly and, using a spoon, baste the steaks with the melted butter and aromatics.
Remove the steaks from the skillet and let rest on a plate, covered loosely with foil.
In the same skillet, reduce the heat to medium and add the minced shallot. Sauté for 1-2 minutes until softened.
Deglaze the skillet by adding the dry red wine. Scrape the browned bits from the bottom of the skillet with a wooden spoon. Let the wine reduce by half, about 3-4 minutes.
Pour in the beef stock and continue to cook for 5 minutes, allowing the mixture to reduce slightly.
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for 2 minutes, stirring occasionally.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the sauce to thicken it. Cook for an additional 1-2 minutes.
Strain the sauce through a fine mesh sieve into a bowl for a smooth finish, if desired.
Serve the steaks hot, drizzled generously with the gourmet steak sauce, and garnish with extra thyme, if desired.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.0 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1982 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
