Steak in Pepper Cream
Elevate your steak-night game with this luxurious recipe for Steak in Pepper Cream. Perfectly seared ribeye steaks take center stage, seasoned with salt and freshly ground black pepper to enhance their natural flavor. The rich, velvety sauce is the star of the show, crafted from sautéed shallots, garlic, creamy heavy cream, and the zesty pop of green peppercorns. A touch of deglazed beef broth adds depth, while a sprinkle of fresh parsley makes for an elegant finish. This restaurant-worthy dish comes together in just 35 minutes, making it ideal for an indulgent dinner at home. Pair with mashed potatoes or crusty bread to savor every drop of the flavorful pepper cream sauce. Whether it’s date night or a celebratory meal, this recipe is bound to impress!
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Recipe Information
Ingredients
- 2 pieces (about 10 oz each) ribeye steak
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely minced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 2 tablespoons green peppercorns (in brine), drained and lightly crushed
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
Season the ribeye steaks on both sides with salt and 1 teaspoon of the freshly ground black pepper. Let them rest at room temperature for 10 minutes while you prepare the other ingredients.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and starts to bubble, add the steaks to the pan.
Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness. Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium, etc.
Remove the steaks from the skillet and set them aside on a plate covered with aluminum foil to rest.
Lower the heat to medium and add the remaining tablespoon of butter to the skillet. Once melted, add the minced shallots and garlic. Sauté for 2-3 minutes until softened and fragrant, being careful not to burn them.
Deglaze the skillet by pouring in the beef broth, scraping the bottom of the pan with a wooden spoon to release any browned bits. Let this simmer for 3 minutes to reduce slightly.
Stir in the heavy cream and 1 teaspoon of freshly ground black pepper. Add the green peppercorns and simmer the sauce for another 3-4 minutes, stirring occasionally, until it thickens slightly.
Reduce the heat to low and return the steaks to the skillet, spooning the sauce over them to coat. Let them warm through for 1-2 minutes.
Serve the steaks topped with the pepper cream sauce. Optionally, sprinkle with freshly chopped parsley for garnish. Pair with mashed potatoes, roasted vegetables, or a crusty baguette for a complete meal.
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 5698 mg | 248% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.6 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 112 mg | 9% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1851 mg | 39% | |
*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.
