Description

Indulge in the rich flavors of a perfectly seared ribeye steak, complemented by a luxurious creamy peppercorn sauce. This classic dish combines the tenderness of a premium cut of beef with the bold, spicy notes of freshly crushed peppercorns, all enveloped in a velvety sauce. Ideal for special occasions or an elegant dinner at home, this recipe brings steakhouse sophistication to your table

Ingredients

• 2 ribeye steaks, about 1 inch thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 shallot, finely minced
• 1/2 cup cognac or brandy
• 3/4 cup beef broth
• 1/2 cup heavy cream
• Salt, to taste
• Fresh parsley, chopped (for garnish)

Preparation Method

Prepare the Steaks:

Remove the ribeye steaks from the refrigerator about 30 minutes before cooking to allow them to reach room temperature. Pat them dry with paper towels to remove any excess moisture. Season both sides generously with salt and press the coarsely crushed black peppercorns into the steaks, ensuring an even coating.
Sear the Steaks:

Heat the olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Add the steaks to the pan and sear for about 3-4 minutes on each side for medium-rare, or adjust the time to achieve your desired level of doneness. Once cooked, transfer the steaks to a plate and tent with foil to keep warm while they rest.
Prepare the Peppercorn Sauce:

In the same pan, reduce the heat to medium and add the unsalted butter. Once melted, add the minced shallot and sauté until translucent and fragrant, approximately 2 minutes. Carefully pour in the cognac or brandy, using a long-handled lighter or match to ignite the alcohol if desired, allowing the flames to subside naturally. This flambé technique enhances the depth of flavor but is optional.
Reduce and Enrich the Sauce:

After the alcohol has burned off, add the beef broth to the pan. Increase the heat slightly and let the mixture simmer until it reduces by half, intensifying the flavors. Stir in the heavy cream, continuing to cook until the sauce thickens to a consistency that coats the back of a spoon. Taste and adjust seasoning with additional salt if necessary.
Serve:

Place the rested steaks onto serving plates and generously spoon the creamy peppercorn sauce over the top. Garnish with freshly chopped parsley for a touch of color and freshness. Serve immediately alongside your favorite sides, such as roasted vegetables or mashed potatoes, to complete the meal

Tips and Conclusion

Bonus Tip:

For an added layer of flavor, consider incorporating green peppercorns preserved in brine into the sauce. Rinse and drain them before adding alongside the crushed black peppercorns to introduce a milder, slightly tangy pepper note that complements the richness of the sauce.

Conclusion:

This Creamy Peppercorn Ribeye Steak offers a harmonious balance of robust flavors and tender texture, making it a standout dish for any steak lover. The combination of a perfectly seared ribeye with a decadent peppercorn sauce elevates the dining experience, bringing gourmet quality to your home kitchen. Pair this dish with a full-bodied red wine to enhance the flavors, and explore other classic steak recipes to continue your culinary journey. Enjoy the satisfaction of creating and savoring this exquisite meal!