Pan Seared Steak in Creamy Peppercorn Sauce

Steaks seared to perfection and topped with a cream peppercorn sauce! Yum!


  • 2 tablespoons oil
  • 1 pound steak (such as rib eye, t-bone, striploin, etc.)
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 shallot, finely diced
  • 1 clove garlic, chopped
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1+ tablespoon coarsely crushed black peppercorns
  • salt to taste
  1. Heat the oil in a large skillet over medium-high heat, add the steaks and sear until lightly browned on both sides and cooked to the desired level of doneness (about 2-4 minutes per side for medium-rare), before setting aside.
  2. Reduce the heat to medium, add the butter and let it melt and start to foam before adding the shallots and garlic and cooking until fragrant, about a minute.
  3. Add the beef broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon as the broth sizzles.
  4. Add the cream and peppercorns, bring to a boil and simmer until it thickens a bit, about 3-5 minutes before seasoning with salt to taste.
  5. Enjoy the steak smothered in the peppercorn sauce!


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