It may be a steakhouse classic but the most perfectly pan-fried steak with peppercorn sauce is very easy to make at home. What’s more, it’s loaded with incredible flavour and takes your favourite cut of steak to a whole new level.
With it’s spicy kick and luxurious creaminess, this creamy peppercorn sauce is wonderfully rich and indulgent. It’s takes the humble steak to new heights. Just simple cracked black pepper gives the spice, Worcestershire for a bit of tang, beef stock for more beefiness and cream for body, flavour and texture – all combined for the perfect balance. Those, combined with the all-important steaky pan juices creates a taste sensation, you’ll want again and again.
But don’t ask me to choose between this peppercorn sauce and my creamy mushroom sauce – I just can’t. And if you’re hosting a dinner party, try these steak crostini to start.
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Ingredients
This steak and peppercorn sauce is a one pan recipe – the sauce being made in the very pan the steaks have cooked in. This not only keeps things simple but makes sure you don’t lose one little bit of flavour from your simple ingredients.
Jump to the recipe for full ingredients and instructions.
- Steak: I’ve chosen scotch fillet steaks (rib eye steaks) here but this will work with others too like porterhouse (sirloin/New York strip), T-bone and even flank steak. There will be some variations in cooking time for the latter two but the first two will work as the recipe is written. This recipe is written for steaks roughly 1 – 1 ½ inches thick and 340g/¾lb.
- Black peppercorns: Use whole black peppercorns and crack them yourself in a mortar and pestle or in a ziplock bag using a rolling pin or meat mallet. If you prefer, you can use green peppercorns for a milder flavour.
- Shallot and garlic: These aromats add bold flavour to the base of the sauce.
- Beef stock: Beef stock or beef broth is a large part of the body of the sauce. Chicken stock also works well.
- Worcestershire sauce: This adds such lovely flavour and some tang to the sauce. Just a touch of sweetness too.
- Butter: Butter is used to enrich the sauce and it’s added toward the end to create a silky texture. If you add it at the start you kind of lose both of those elements and oftentimes will end up with a slightly bitter flavour if the butter burns.
- Thyme: Completely optional but if you have it to hand, don’t skip it. It just adds a lovely herby earthiness to the sauce.
- Cream: You’re after thickened cream or heavy cream. Cooking cream works too. Don’t use light cream though as it can split when heated.
What about brandy? Many peppercorn sauces (including my own regular pepper sauce – recipe coming soon), contain brandy or cognac, or sometimes even Marsala. This little bit of alcohol adds complexity and, since the alcohol almost completely cooks off at the start, the sauce won’t taste boozy. However, I find just a little more Worcestershire than the average adds all the flavour and complexity you need whilst still keeping the recipe budget friendly. I find the alcohol can end up being totally lost.
How to make steak and pepper sauce
This truly is an easy peppercorn steak recipe, being made all in one pan. The sauce is made using all the pan juices and resting juices from the steak while the steak rests on the side.
Jump to the recipe for full ingredients and instructions.
How to pan-fry steak
There are so many methods for cooking the perfect steak and getting that delicious brown crust without burning it. While some call for cast iron or a grill over screaming hot heat, in Jamie Oliver I trust and I always cook mine the same way he does – a non-stick pan, medium-high heat, turning every minute. It works every single time. The non-stick pan reduces the need for lots of excess oil and the medium-high heat means you don’t get fat spitting all over the place as you do with very high heat.
With all that in mind, this recipe is for pan-frying thick steak cuts. You’ll find it much harder to get that amazing steak crust on a thin steak since it just doesn’t have enough time in the pan to get one. And in the case of thinner steaks, like a flank steak, I tend to use more oil and a cast-iron or heavy based stainless steel pan.
But lets get to cooking these thick ribeye steaks (or scotch fillet, depending on the part of the world you live in).
As I mentioned above, you want a non-stick pan and medium-high heat for this. Heat the pan up just for a few minutes first, then add your steaks. Turn them every minute (below is after the first turn, then the second image shows the brown crust by the time the steak is cooked). Cook it to your liking and I recommend having a meat thermometer on hand to keep an eye on them and get the perfect result, every time.
So why turn the steaks every minute?
I’m no food scientist but the explanations I’ve read that make the most sciency-sense in my head are to do with the juice staying inside the steak and evenly distributed. As you cook the steak, the juices start to rise. Leave it for 4-5 minutes and some of that juice can evaporate right out of the top of the steak and what’s left can evaporate when it hits the pan when you flip it. By turning every minute, the juices rise but stay in the steak, then you flip and they begin to rise again. Doing this over and over, means the juices stay inside the steak and are evenly distributed by the time it’s finished frying. And whether my understanding is correct or not, from testing it, it really does make a difference to the end texture.
Does this mean that if you leave your steak for longer before flipping that you’ll have a terrible steak, not at all. But if you want the best steak, flip often.
What temperature is steak cooked?
No judgement here. I love my steak either medium-rare or medium – quite happy both ways – and while well-done steaks can be chewier, I’m all for you cooking them the way you love them. What I will say is you must use a meat thermometer for perfection (at least until you get used to the time and feel of a steak when it’s done, without using one).
- Medium-rare = 54–57°C / 130-135°F in the thickest part.
- Medium = 57–63°C / 135-145°F
- Medium-well = 63–68°C / 145-155°F
- Well done = 68-74°C / 155-165°F
2. Soften the aromats
Back to the recipe. Set your steaks aside on a warm plate, tented with foil, and let the pan cool just slightly. Over medium heat add the shallots and garlic until the shallots have softened. You don’t want them to colour too much – if they are, turn the heat down.
3. Add the stock and pepper
Now, add the stock, Worcestershire sauce and cracked peppercorns. Let that simmer away until it reduces slightly. Also, if you want to make your sauce extra beefy and rich, add another ½ teaspoon of powdered beef stock too.
How to pronounce Worcestershire sauce
Ever been tongue-tied trying to say Worcestershire sauce? Having grown up with it, in our very Brits-in-Australia household, let me make it a little easier on you. It’s pronounced “woos-tuh-shuh” or “woos-tuh-sheer” – either is correct. Just 3 simple syllables, not 4 and there’s no need to fully pronounce “shire” the way it looks. And if you want to make it even simpler, call it wooshti like we do in our house 😂
4. Add the butter and thyme
Now, that your stock is in and there is no chance of burning or over-browning, it’s time to add the butter and the thyme if you’re using it. Rosemary also works well but imparts a stronger flavour than thyme so just one small sprig if you use that.
5. Add the cream
Once the butter is melted and fully incorporated, add the cream and give it a good stir through. Let the sauce simmer again to reduce and thicken slightly.
Keep in mind, this peppercorn sauce has no flour of any kind to thicken it and all the thickening is done through reduction. If you like a very thick sauce, you may want to add and cook in just a teaspoon or two of flour back when you’ve sauteed the shallots as reducing the sauce too much will result in less actual sauce and a very intense amount of peppercorn in comparison. The more you reduce = the more intense the pepperiness.
6. Finishing touches
Before you smother your steak in peppercorn sauce,
- add to the sauce, any juices that have come from resting the meat. That’s all flavour you don’t want to lose.
- taste the sauce and add some finishing salt like fleur de sel (flaky sea salt) to taste.
- if the thyme was young, it’s likely soft enough to serve up and eat but if it was older and woodier, make sure to remove the sprigs.
Tools for this recipe
- This is my absolute favourite non-stick frying pan. It’s oven safe, very sturdy, induction suitable and PFAS free. It’s such good quality and it looks beautiful too. Yes, an investment, but look after it properly and it will do you well. Don’t heat it above medium-high.
- A mortar and pestle is perfect for cracking those peppercorns but you could also just give them a quick pulse in a spice grinder. Or use a rolling pin with the peppercorns in a ziplock bag.
- Other than that, just some tongs or a meat fork to help you turn the steaks.
Tips and tricks
This steak with peppercorn sauce is truly so simple to make but here’s some little tips that’ll make yours the absolute best.
- I’ve said it already, but turn the steak every minute. I promise it’s worth it – see more info above about that.
- Use a meat thermometer. It’s much easier to get a perfectly cooked steak if you know it’s internal temperature.
- Don’t reduce the sauce too much. Peppercorn sauce isn’t classically a super thick sauce, more a pouring sauce. If you reduce too heavily, you’ll be left with very little sauce and lots of pepper. If you love a thicker consistency, add a teaspoon or two of flour and cook it into the shallots, once they’ve softened.
- A non-stick pan is great because you can still get a lovely crust without adding loads of oil.
- If your steak has a strip of fat along one side, use tongs to hold the steak on their side in the pan to render it. Otherwise you’ll be left with uncooked fat and an unpleasant texture.
- If the fat cap on your steak is very thick, you can trim some of it and add it to the pan as the steaks cook for more flavour. Remove it before cooking the peppercorn sauce.
- Don’t season with salt until the sauce is reduced. As the sauce thickens, some of it evaporates (making it thicker). If you season at the start, it may be too salty by the end.
Substitutions / Variations
I love a really peppery kick – I always add 4 teaspoons of black pepper into this peppercorn steak sauce. If you don’t like it super intense just add 3 or even less if you want a more subtle flavour. If you want your sauce to be a little smoother, you can strain out some or all of the peppercorns before serving. This will also strain out the shallot but some flavour from both will still be imparted into the sauce, just more subtle.
- Brandy: If you want to add some brandy, cognac or marsala to your sauce, add ¼ of a cup once the shallots have softened and let it reduce right down to almost nothing.
- Herbs: I love using thyme in this. It only adds a subtle flavour but a lovely flavour nonetheless. Rosemary, marjoram and sage work well too. Rosemary imparts a much stronger flavour, so just use one small sprig. Make sure to remove any woody herbs before serving. Sage is great especially if you want to serve this peppercorn sauce with pork.
- Different peppers: You can experiment with a combination of peppers too. White, black and red peppercorns for instance can all be bought dried and cracked the same way. Try green peppercorns. You could even try a little szechuan peppercorns or sichuan pepper – but don’t add too much.
- Dairy-free: If you need to serve this dairy-free, try using a plant-based cream and margarine in place of the cream and butter.
- Mustard: 1-2 teaspoons of Dijon mustard, added with the stock adds a tangy kick and a little seasoning too.
What to serve with it
I love serving this up with either my homemade potato wedges or a comforting pile of mashed potatoes. Some simple green beans, asparagus or even just a salad on the side are lovely. If you want to lower the carbs, but still want a hearty side, try these cauliflower steaks (leave off the cheese).
Storage and reheating
Can you reheat steaks? You can but you do run the risk of them cooking further. I reheat steaks in a moderate oven (180C/350F) for about 15 minutes and check to make sure the middle is hot again before serving. You can also use a pan and keep that thermometer on hand.
Store any leftover steak and peppercorn sauce, separately in airtight containers in the refrigerator. This will allow you to reheat the steak and sauce separately and keep that lovely brown crust.
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Ingredients
- 2 1-1 ½ inch thick porterhouse / rib-eye/ scotch fillet steaks (about 340g/¾lb each)
- 1 teaspoon vegetable oil
- 1 teaspoon cooking salt / kosher salt
FOR THE SAUCE
- 3-4 teaspoons whole black peppercorns (notes 2)
- 1 tablespoon vegetable oil (notes 1)
- 1 small shallot very finely chopped
- 1 large clove garlic
- 1 ½ tablespoons Worcestershire sauce (6tsp – (notes 1)
- ¾ cup beef stock (180ml)
- 2 tablespoons unsalted butter (28g/1oz)
- 3-4 sprigs of fresh thyme optional
- ½ cup cream (125ml)
- Flaky sea salt to taste
For best results, always weigh ingredients where a weight is provided
Equipment
- Mortar and pestle helpful but not essential
- Tongs or a meat fork
Instructions
- Take the steak out of the fridge 30 minutes prior to cooking. If it has a very thick fat cap, cut it down to a maximum of 5mm / ⅕ inch thick. The offcuts can be added to the pan for extra flavour as the steaks cook but leaving too much on the steak will not render and won’t be a pleasant texture.
- Coarsely crush the peppercorns in a mortar and pestle or in a ziplock bag with a rolling pin so that you have some still whole peppercorns but mostly large cracked pieces.
- When ready to cook, place a large non-stick frying pan on the stove over medium-high heat and heat for 3-4 minutes until very hot. If using a skillet that is not non-stick, you’ll need to add some oil to the pan at this stage – 2-3 tablespoons. With non-stick there is no need.
- While the pan is heating, rub the 1 teaspoon of oil over the steaks, then massage the teaspoon of salt all over both of them.
- Place the steaks into the pan and cook, turning every minute until done to your liking. Use a meat thermometer for perfect steaks. At medium-rare, should be 130F in the thickest part. Medium 140F and medium-well 145F. For these exact size steaks, medium-rare takes around 10 minutes. If you notice fond (brown bits) forming on the bottom of the pan, move the steaks around over them to lift them – if you leave them, they could burn.
- If your steaks have a fat cap on one side, stack them then turn them onto their side, holding them there with tongs for a minute or so to render that fat.
- While they’re cooking heat a plate in the microwave for 1-1 ½ minutes so that it’s warm (not hot) and when the steaks are done, transfer them to the warm plate and tent with a piece of foil over the top (don’t cover tightly).
- FOR THE SAUCE: Turn the heat down to medium and take the pan off the stove for a minute to cool slightly.
- Add the tablespoon of oil to the pan (or if there are lots of pan drippings, you may not need the extra oil).
- Add the shallot and garlic and cook for a couple of minutes until the shallot has softened.
- Add the beef stock, Worcestershire sauce and prepared peppercorns. Let it come to a simmer then cook for 2 minutes until it reduces slightly.
- Add the butter and thyme and stir until the butter melts in.
- Stir in the cream and bring it all back to a simmer for another 2-3 minutes, stirring from time to time, until thickened to your liking. Keep in mind, the thicker the sauce, the more intense the pepper flavour.
- Tip in any juices that have gathered on the plate the steaks are resting on. Taste the sauce and add a sprinkle of flaky sea salt if needed.
- These size steaks will serve at least 2 people for each one, you can cut them in half and plate them up like that or slice the steak into thick slices and plate them. Spoon over the sauce and serve immediately.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- You can use green peppercorns for a milder flavour.
- If there is brown ‘fond’ on the bottom of your pan, that’s all delicious steak flavour – keep it. But if that fond has burnt on the bottom of the pan, you’ll want to wipe it out before proceeding with the sauce or it’ll make your sauce bitter.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
Tools for this recipe
- A 9 inch tart pan with a removable bottom is essential here. The tart pan measurement is from the base of the pan.
- An offset spatula is so helpful for getting a nice flat surface on things like mousse, melted chocolate and buttercream and you’ll be surprised at how often you’ll turn to it once you have one.
- A hand mixer is sufficient here for doing all your mixing.
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