Whole30 Steak with Peppercorn Sauce
Juicy, perfectly seared steaks take center stage in this Whole30 Steak with Peppercorn Sauce recipe, a flawless combination of bold flavors and creamy indulgence—all while staying completely Whole30 compliant! Featuring tender ribeye or sirloin steaks seasoned to perfection, this dish is elevated by a rich, velvety peppercorn sauce made with crushed black peppercorns, coconut cream, and beef broth. A hint of garlic and a touch of ghee add depth and richness, while the optional parsley garnish brings a fresh pop of color. Ready in just 30 minutes, this recipe delivers restaurant-quality results in the comfort of your own kitchen. Serve with roasted vegetables or a refreshing salad for a balanced, crowd-pleasing meal that’s as healthy as it is delicious. Perfect for dinner parties, date nights, or simply treating yourself, this dish proves that Whole30 can be both satisfying and decadent.
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Recipe Information
Ingredients
- 2 pieces steak (ribeye or sirloin)
- 1 teaspoon kosher salt
- 1 tablespoon black peppercorns
- 2 tablespoons avocado oil
- 2 tablespoons ghee
- 0.5 cup coconut cream
- 0.5 cup beef broth (Whole30 compliant)
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Begin by seasoning both sides of the steaks generously with kosher salt and a small amount of freshly ground black pepper. Allow the steaks to come to room temperature for about 10 minutes while you prepare the other ingredients.
Crush the black peppercorns using a mortar and pestle, or place them in a bag and use a rolling pin. The peppercorns should be coarsely crushed, not ground into powder.
Heat a large skillet over medium-high heat. Add 1 tablespoon of avocado oil and 1 tablespoon of ghee to the skillet.
Sear the steaks in the hot skillet for 3-4 minutes per side for medium-rare, or adjust cooking time according to your desired doneness. Use a meat thermometer to ensure precision: 130-135°F for medium-rare. Once done, remove the steaks to a plate and loosely tent with foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining avocado oil and ghee. Stir in the minced garlic, cooking for 30 seconds until fragrant.
Add the crushed black peppercorns and stir well. Pour in the beef broth and deglaze the pan by scraping up any browned bits stuck to the bottom. Let it simmer for 2-3 minutes.
Reduce the heat to low and whisk in the coconut cream. Simmer the sauce for 3-4 minutes until it thickens slightly. Taste the sauce and adjust seasoning with more salt if needed.
Serve the steaks topped with the creamy peppercorn sauce. Garnish with fresh parsley if desired. Pair with a side of roasted vegetables or a crisp salad to complete your Whole30 meal.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 61.9 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1144 mg | 24% | |
*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.
