Why You’ll Love This Peppercorn Steak Recipe
Whether you’re a steak enthusiast or just looking to elevate your dinner routine, you’ll love this peppercorn steak recipe for its rich flavors and simple preparation.
I can’t get enough of the bold peppery crust that perfectly complements the juicy steak. The sauce, made with cognac, adds a luxurious touch, making every bite feel special.
Plus, it’s surprisingly easy to whip up, even on a weeknight! Trust me, the aroma wafting through your kitchen while it cooks will have everyone keenly awaiting dinner.
It’s a dish that impresses without requiring hours of effort, making it a favorite in my home.
Ingredients of Peppercorn Steak
When preparing to make a delicious peppercorn steak, the ingredients play an essential role in achieving that mouthwatering flavor. You’ll want to gather a few key items that won’t only elevate your steak but also create a rich, velvety sauce that’ll have everyone asking for seconds. So, let’s explore what you need to whip up this culinary delight.
Ingredients for Peppercorn Steak:
- 4 (8 ounce) steaks (good quality like top sirloin, ribeye, filet mignon, porterhouse, T-bone, or New York strip)
- Kosher salt
- 2 tablespoons grapeseed oil, canola oil, or any high smoke-point oil
- 1 tablespoon freshly ground black peppercorns (more or less to taste)
- 1/4 cup finely chopped shallots or onion
- 1/4 cup cognac or other brandy
- 1 cup beef broth or stock
- 1/4 cup heavy cream
- 1/4 cup finely chopped parsley
Now, let’s talk about some considerations with these ingredients. First off, the quality of your steak matters—so don’t skimp here. A good cut won’t only taste better but will also cook up more tender and juicy.
And if you find yourself in a bind without cognac, don’t sweat it; other brands of brandy work just fine. The heavy cream? That’s your secret weapon for a luscious sauce.
If you’re feeling adventurous, you might even try swapping out the parsley for another herb, like thyme or chives, for a little twist. Don’t forget to check your pantry for kosher salt because it really helps in enhancing the flavor of the steak.
Getting your ingredients right sets the stage for an unforgettable meal, and believe me, the effort is worth it.
How to Make Peppercorn Steak
Alright, let’s plunge into making that incredible peppercorn steak. First things first, take your 4 (8-ounce) steaks and sprinkle them generously with kosher salt on both sides. This isn’t just a seasoning move; it’s an essential step that enhances flavor. Let them sit out for about 30 minutes to come to room temperature. This helps them cook evenly, and trust me, it’s worth it for that perfect steak experience.
Now, grab a large sauté pan—cast iron is my go-to for this, but any pan that can handle high heat will do. Pour in 2 tablespoons of grapeseed oil, canola oil, or whatever high smoke-point oil you have on hand. Heat it over high heat until it starts to smoke. This is the moment you’ve been waiting for!
Pat your steaks dry with paper towels; this little trick makes sure they brown beautifully. Sprinkle on 1 tablespoon of freshly ground black peppercorns, adjusting to your taste, then carefully place those steaks in the hot pan. Don’t touch them for at least 4 minutes. That’s right, no fidgeting allowed. If they stick, just be patient. When they’re ready to flip, they’ll release easily.
Once flipped, turn the heat down to medium and let them cook through to your desired doneness. After a few more minutes, set them aside and cover them with foil to rest—this helps keep them juicy.
While the steaks are taking a little breather, let’s whip up that luscious sauce. In the same pan, toss in 1/4 cup of finely chopped shallots or onion and sauté for about 2 minutes.
Now, here’s where it gets fun. Pour in 1/4 cup of cognac or brandy. As it bubbles, use a wooden spoon to scrape up all those delicious browned bits stuck to the pan. That’s flavor magic right there.
Once the brandy has reduced considerably, add in 1 cup of beef broth and crank up the heat. Boil it down until it thickens a bit—about 4-5 minutes should do it. Then, pour in 1/4 cup of heavy cream, and let that boil down until you can draw a line through it with a spoon.
Finally, stir in 1/4 cup of finely chopped parsley and season with salt and pepper to taste. Pour that velvety goodness over your rested steaks, and there you have it—peppercorn steak that’s sure to impress! Enjoy every bite, and don’t forget to pat yourself on the back for a job well done.
Peppercorn Steak Substitutions & Variations
If you’re looking to mix things up with your peppercorn steak, there are plenty of delicious substitutions and variations to contemplate.
For the steak, try using a different cut like flank or skirt steak for a change. Instead of black pepper, experiment with green or pink peppercorns for a unique flavor twist.
You can swap cognac with bourbon or even a smoky whiskey for a different depth. If you’re after a lighter sauce, consider using coconut cream instead of heavy cream.
Finally, garnishing with fresh herbs like thyme or rosemary can elevate the dish beautifully. Enjoy your culinary creativity!
Additional Tips & Notes
Exploring substitutions and variations can lead to a more personalized peppercorn steak experience.
Don’t hesitate to experiment with different cuts of steak or try using crushed white pepper for a milder flavor. If you’re short on cognac, whiskey or even a splash of balsamic vinegar can work wonders in the sauce.
When it comes to herbs, I love adding fresh thyme or rosemary for an aromatic touch.
Remember, let the steak rest for a few minutes before slicing; it guarantees the juices redistribute.
Finally, serve with your favorite sides—roasted veggies or creamy mashed potatoes pair beautifully! Enjoy your culinary adventure!