Juicy Skillet Steak with Peppercorn Cream Sauce

There’s something about a perfectly seared steak, glistening with a rich, creamy peppercorn sauce, that feels like pure indulgence. Whether you’re treating yourself to a special dinner or whipping this up for a loved one, this recipe is everything you need for a restaurant-quality meal at home. The peppery kick of the sauce, balanced with the cream and mustard, will make you savor every bite!

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Why You’ll Love This Recipe

This steak recipe is a true classic. It’s flavorful, rich, and surprisingly easy to prepare. Here’s why this dish is sure to become one of your go-to meals:

• Incredible flavor combination: The sharp bite of peppercorns blends beautifully with the cream and Dijon mustard, creating a luxurious sauce.
• Quick and easy: With just 20 minutes from start to finish, you can have this on the table in no time!
• Perfect for special occasions: Whether it’s a date night, anniversary, or just because – this steak will leave a lasting impression.

Taste Profile

Expect a juicy, well-seared steak complemented by a creamy, buttery sauce. The peppercorns add a fragrant, spicy edge, while the Dijon mustard gives a hint of tanginess that balances everything beautifully. Every bite is rich, hearty, and absolutely satisfying.

Ingredients You’ll Need

• 2 ribeye steaks (or your favorite cut)
• Salt and freshly cracked black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 cup heavy cream
• 1 tbsp whole peppercorns, crushed (use a mortar and pestle for best results)
• 1/4 cup beef broth
• 1 tsp Dijon mustard

Tools for Preparation

• Cast-iron skillet (or any heavy-bottomed pan for a great sear)
• Tongs (to flip the steaks)
• Mortar and pestle (for crushing the peppercorns)
• Whisk (to blend the sauce ingredients smoothly)
• Meat thermometer (optional, but highly recommended for perfectly cooked steaks)

Ingredient Substitutions and Additions

• Substitute the ribeye: You can swap ribeye steaks for filet mignon, New York strip, or even a sirloin, depending on your preference.
• Make it dairy-free: Substitute the butter and cream with plant-based alternatives if needed.
• Add brandy: For a more robust sauce, add a splash of brandy when cooking the sauce (replacing part of the beef broth).
• Try garlic: Add minced garlic to the sauce for an extra layer of flavor.

Step-by-Step Instructions

1. Prepare the steaks: Generously season both sides of the steaks with salt and pepper.
2. Sear the steaks: Heat the olive oil in a skillet over medium-high heat. Once hot, sear the steaks for about 3-4 minutes on each side for medium-rare, or cook to your desired doneness. Remove the steaks from the skillet and set aside to rest.
3. Make the peppercorn cream sauce: In the same skillet, melt the butter over medium heat. Add the crushed peppercorns, and let them toast for about 1 minute. Pour in the beef broth, scraping up any brown bits from the pan.
4. Thicken the sauce: Stir in the heavy cream and Dijon mustard. Let the sauce simmer for 3-5 minutes until it thickens slightly.
5. Serve: Pour the creamy peppercorn sauce over the rested steaks, garnish with fresh herbs like parsley or thyme, and serve immediately.

What to Serve with Skillet Steak

• Roasted vegetables like asparagus, carrots, or Brussels sprouts add great texture and flavor.
• Mashed potatoes or creamy polenta for soaking up that glorious peppercorn sauce.
• A fresh green salad with a tangy vinaigrette to balance the richness of the steak.

Pro Tips for the Perfect Steak

• Use a cast-iron skillet: This helps achieve a beautiful, crispy crust on the steaks.
• Let the steaks rest: Always rest your steaks for about 5 minutes before cutting into them. This allows the juices to redistribute, making your steak more tender and flavorful.
• Crush your peppercorns: Whole peppercorns give a bolder flavor. Crushing them fresh will release more aroma and intensity.

Storing Leftovers

Store any leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak and sauce in a skillet over low heat until heated through. Be sure to keep the sauce from boiling to maintain its creamy texture.

Frequently Asked Questions

Can I make the sauce in advance?
Absolutely! You can prepare the peppercorn sauce ahead of time and store it in the fridge for up to 2 days. Reheat it gently over low heat before serving.

What if I don’t have whole peppercorns?
You can use freshly ground black pepper in a pinch, but whole peppercorns crushed by hand provide a better texture and flavor.

Can I use another type of mustard?
Yes! If you don’t have Dijon mustard, a grainy mustard can also work well, giving the sauce a slightly different texture and flavor.

Conclusion

This juicy skillet steak with peppercorn cream sauce is one of those recipes that will have everyone thinking you’ve become a pro chef! The richness of the sauce paired with the perfectly seared steak is a match made in heaven. Plus, with just 20 minutes of prep and cook time, it’s an ideal choice for any occasion – from cozy weeknights to special dinners.

Loved this recipe? Don’t forget to leave a review and share your creations on Pinterest with the tag #SteakPerfection. I can’t wait to see your mouthwatering dishes!

Nutritional Information (per serving)

• Calories: 720
• Fat: 58g
• Carbohydrates: 3g
• Protein: 44g

Looking for more recipes like this? Try these delicious steak-inspired dishes next:

• Garlic Butter Steak Bites with Mashed Potatoes and Green Beans
• Sizzling Chinese Pepper Steak with Onions
• Pot Roast Over Mashed Potatoes