Perfect Steak with Creamy Peppercorn Sauce

Name: Perfect Steak with Creamy Peppercorn Sauce
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2
Ingredients: 2 pcs New York Strip or Porterhouse steaks (300g each); 1 tsp salt; 1 tbsp vegetable oil; 1/3 cup brandy or cognac; 3/4 cup beef broth / stock; 1/2 cup heavy cream; 2 tsp coarsely crushed whole black peppercorns

Indulge in a restaurant-quality steak dinner featuring a rich, velvety peppercorn sauce made with brandy and heavy cream. This classic recipe delivers a perfectly seared crust and a sophisticated flavor profile that is surprisingly easy to achieve at home.

Servings2 Portions

Prep Time5 Mins

Cook Time12 Mins

Difficulty

Intermediate

Ingredients

New York Strip or Porterhouse steaks (300g each)
2 pcs
salt
1 tsp
vegetable oil
1 tbsp
brandy or cognac
0.3 cup
beef broth / stock
0.8 cup
heavy cream
0.5 cup
coarsely crushed whole black peppercorns
2 tsp

Step-by-Step Instructions

Remove the steaks from the refrigerator approximately 20 minutes before cooking to allow them to reach room temperature, ensuring even cooking throughout.

Coarsely crush the whole black peppercorns using a mortar and pestle, a rolling pin, or the flat side of a heavy chef's knife.

Pat the steaks completely dry with paper towels. Just before cooking, season both sides generously with salt and a small amount of black pepper.

Heat the vegetable oil in a heavy skillet or cast-iron pan over high heat until it just begins to smoke.

Place the steaks in the hot pan. Sear the first side for 2 minutes until a deep golden-brown crust forms, then flip and cook the other side for another 2 minutes for a perfect medium-rare.

Using tongs, hold the steaks together on their sides to sear the fat strip for about 30 seconds until rendered and crispy.