Peppercorn Steak

Learning how to make a great-tasting steak at home is one of the best skills I’ve ever learned. While my family enjoys splurging on a nice steak dinner at a local steakhouse chain, we don’t enjoy the high price tag—especially knowing you can replicate the menu at home for a fraction of the price. This peppercorn steak recipe has become my go-to whenever we’re craving an affordable steakhouse dinner.

Steak au poivre is a classic steakhouse dish based on a traditional French preparation with black pepper and a creamy mustard sauce that’s usually finished with brandy or Cognac. Consider peppercorn steak a variation. You coat the meat generously with whole peppercorns on both sides and then sear it in a hot skillet with butter, garlic and Worcestershire sauce. While the steaks rest, you make a quick, rich and zesty pan sauce to smother them in.

Ingredients for Peppercorn Steak

• Top loin steaks: In your region, top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak. This steak cut has a robust, beefy flavor and semi-lean composition.
• Black peppercorns: When a recipe requires just a few simple ingredients, make sure to use the best ones you can. For this recipe, use fresh peppercorns, not ones that have been hanging out on your spice rack for a few years. It will make all the difference.
• Butter: Cooking steak in butter keeps it moist and juicy while also creating a flavorful crust on the exterior. It’s just one ingredient that makes steak better.
• Garlic: Adding a few cloves of garlic to the butter when the steak cooks helps impart a savory flavor and tantalizing aroma.
• Worcestershire sauce: Worcestershire sauce has a rich umami taste that complements the flavor of the beef.
• Red wine: Red wine and steak have always been a match made in heaven. For the best pairing, choose a merlot, cabernet or malbec. If you prefer to cook without alcohol, substitute beef broth or stock for the red wine.
• Ground mustard: We love adding a dash of ground mustard powder to recipes when we want a little zip. If you don’t have ground mustard, use 1/2 tablespoon of Dijon mustard.
• Sugar: Sugar balances the sauce by countering the mustard’s tang, the wine’s bitterness and the Worcestershire’s saltiness.
• Cornstarch slurry: To thicken the sauce, add a simple mixture of cornstarch and water to the pan for the final few minutes of cooking.

Directions

Step 1: Pepper the steaks

Rub the peppercorns over both sides of the steaks. Refrigerate them for 15 minutes.

Step 2: Cook the steaks

In an ungreased skillet, brown the steaks on both sides over medium-high heat.

Reduce the heat to medium, then add the butter and garlic. Cook the steaks for four to six minutes, turning them once.

Add the Worcestershire sauce and cook the steaks four to six minutes longer, turning once, or until they reach your desired doneness. Remove the steaks from the pan and keep them warm.

Editor’s Tip: Preheat the skillet before adding it to the pan to get a good sear on peppercorn steak. Time is only an estimate and should not be relied on as a primary gauge for knowing if a steak is cooked correctly. For the best results, use an instant-read meat thermometer to test the internal temperature of the steaks. For medium-rare, a thermometer should read 135°F. For medium, 140° and medium-well, 145°.

Step 4: Finish the sauce

Combine the wine or broth with the mustard and sugar, then pour it into the pan. Stir to loosen the browned bits (also known as fond) from the bottom of the pan.

Then combine the cornstarch and water until they form a smooth slurry, and whisk it into the pan.

Bring the sauce to a boil, then cook it, stirring for two minutes or until it’s thickened.

Step 5: Serve

Serve the sauce warm with the steaks.

Editor’s Tip: When preparing any steak recipe, rest the meat before serving it. This allows the juices to redistribute. A good rule of thumb is at least 5 to 10 minutes for a 1-inch-thick steak and 15 to 20 minutes for extra-thick steaks. You can tent the meat with foil to help the meat retain heat.

Peppercorn Steak Variations

• Make it creamy: Peppercorn seasoning for steak can really pack a punch. Temper it with a bit of cream, like in a steak with creamy peppercorn sauce, by stirring in 1/2 cup of heavy cream or half-and-half into the sauce after adding the cornstarch.
• Make with brandy or Cognac: For a more authentic au poivre flavor, opt for beef or chicken broth rather than wine and add 2 to 3 tablespoons of brandy or Cognac at the same time.
• Add mushrooms: If you love steakhouse mushrooms, add some shrooms to this peppercorn steak recipe. After removing the steaks, add 2 cups of sliced cremini mushrooms to the skillet and saute them until they soften, about three to four minutes. Then finish the sauce as directed.

How to Store Peppercorn Steak

Leftover peppercorn steak should be stored in an airtight container in the refrigerator. The sauce should be stored separately. The steak and the sauce will last up to four days.

How do you reheat peppercorn steak?

There are many great methods for reheating steaks. Our favorite technique is to warm peppercorn steak in a 250° oven, arranged on a wire rack over a sheet pan. Heat the steak until it reaches the desired internal temperature. Let the steaks rest for 5 to 10 minutes, then enjoy them. To reheat the sauce, transfer it to a small saucepan and cook over medium heat until it’s warmed through.

Peppercorn Steak Tips

Can you grill peppercorn steaks?

Yes! To make peppercorn steaks outside on the grill, preheat a cast-iron skillet over direct heat. Once it’s hot, sear the steaks until they’re browned on both sides and then move the skillet over indirect heat. Add the butter and garlic, then proceed with the recipe as directed. If your grill has a side burner, finish the sauce there rather than over the grill’s main heat source once the steaks have been removed. Alternatively, bring the skillet inside and finish the sauce on your stovetop while the steaks rest.

What other cuts of beef work well for peppercorn steak?

Other cuts of steak that work well for peppercorn steak include tenderloin or filet mignon.

What should you serve with peppercorn steaks?

Complete your peppercorn steak dinner with a selection of other favorite steakhouse recipes. Begin your meal with a wedge salad or shrimp cocktail, and pair the main course with a mound of mashed red potatoes, grilled asparagus or au gratin potatoes. The perfect sweet finish would be a molten chocolate lava cake or an easy creme brulee.