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Rib Eye Steak with Peppercorn Sauce

Rib eye steak with peppercorn sauce served on rustic white dinnerware.
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An impressive dinner doesn’t have to cost a fortune. This rib eye steak with peppercorn sauce proves it by using a simple, affordable cut elevated by a from-scratch pan sauce. The peppercorns provide a gourmet punch, making the entire meal feel far more luxurious than its price tag.

Ingredients

Scale
  • 2 rib eye steaks, about 1 to 1.5 inches thick
  • 2 tablespoons high smoke point oil (avocado or grapeseed)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon whole black peppercorns
  • 2 tablespoons unsalted butter
  • 1 minced shallot
  • 1 minced garlic clove
  • 1/4 cup brandy or cognac
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard

Instructions

  1. Take steaks out of refrigerator 30 minutes before cooking. Pat completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
  2. Crush whole black peppercorns using mortar and pestle or place in plastic bag and crush with rolling pin.
  3. Heat heavy skillet over medium high heat until very hot. Add oil. When oil shimmers, carefully place steaks in pan. Sear without moving for 3-4 minutes to develop crust.
  4. Flip steaks and cook for another 3-4 minutes for medium rare. In last minute of cooking, add 1 tablespoon butter and baste steaks by tilting pan and spooning melted butter over them.
  5. Transfer steaks to cutting board to rest. Do not wash skillet.
  6. Reduce heat to medium. Add remaining tablespoon butter to same pan. Add minced shallot and cook for 1 minute until softened.
  7. Add garlic and crushed peppercorns and cook for 30 seconds until fragrant.
  8. Remove pan from heat and carefully add brandy. Return pan to heat. Let brandy reduce by half.
  9. Pour in beef broth, scraping bottom of pan with wooden spoon to release browned bits. Let broth simmer and reduce for 2-3 minutes.
  10. Stir in heavy cream and Dijon mustard. Simmer for 2-3 minutes until sauce has thickened slightly and coats back of spoon. Taste and adjust seasoning with salt if needed.
  11. Slice rested steaks against grain and spoon warm peppercorn sauce over top.

Notes

For a lighter version, substitute half and half for heavy cream. If you don’t have brandy, use additional beef broth. Always let steak rest for 5-10 minutes before slicing to keep juices in the meat.

Nutrition

Find it online: https://www.homestyletable.com/rib-eye-steak-peppercorn-sauce/