Nothing quite sets the stage for a special occasion like a juicy steak, perfectly cooked and accompanied by a rich peppercorn cream sauce. Today, we take on the classic steak night dinner, but go to the next level by incorporating the bold flavors of Pendleton Midnight Whisky into a delicious peppercorn cream sauce.
Don’t let the sophistication of this dish fool you, it’s surprisingly simple to make and can be easily dressed up or dressed down to suit your plans. Whether you’re hosting a dinner party or simply treating yourself to a gourmet meal, this steak with peppercorn cream sauce recipe is sure to impress.
Post Sponsored by Pendleton Whisky.
One of the beauties of this recipe lies in its versatility. There are a handful of ingredients that you can change as you see fit. Swap out ribeye steaks for your preferred cut of beef, adjust the seasoning levels to match your taste preferences, or even experiment with different types of fries (sweet potato?) to pair. The possibilities are endless, allowing you to tailor this dish to suit any palate.
Table of Contents
- Steak with Peppercorn Cream Sauce Ingredients:
- How to Make Steak with Peppercorn Cream Sauce
- Cooking the Fries
- Grilling the Steak
- Making the Peppercorn Cream Sauce
- Finishing the Steak with Peppercorn Cream Sauce
- Whisky and the Steak with Peppercorn Cream Sauce
- Leftovers and Reheating
- For more Steak and fries
- Frequently Asked Questions
- Flavor X Fire & FOOD X Fire
- Steak with Peppercorn Cream Sauce Recipe
Steak with Peppercorn Cream Sauce Ingredients:
- Bone-In Ribeye: Known for its rich fatty flavor, the bone-in ribeye serves as the star of the dish ensuring each bite is a succulent delight.
- Pendleton Midnight Whisky: This special whisky adds depth and complexity to the creamy peppercorn sauce, elevating it to new heights of flavor.
- Heavy Cream: This forms the cream base of this rich sauce, creating a decadent texture that coats each steak perfectly. You may also use double cream or creme fraiche if you prefer.
- Whole Black Peppercorns: One of the essential ingredients is the freshly ground pepper. Us a spice grinder, pepper mill or even a rolling pin to get whole peppercorns crushed. You may also choose to use green peppercorns instead for a less spicy creamy peppercorn sauce.
For more ribeye recipes, check out Grilled Ribeye with Cowboy Butter, Coffee Crusted Ribeyes with Honey Chili Butter and Bourbon Marinated Ribeyes.
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How to Make Steak with Peppercorn Cream Sauce
Begin by preparing your ribeye steaks, generously seasoning them with kosher salt, freshly ground black pepper, and garlic powder. Next, allow them to rest in the fridge to get the seasoning to stick better. While the steaks dry brine, slice your potatoes into fries and soak them in ice water. This helps to pull out the starch and make them extra crispy.
Cooking the Fries
Fries are the perfect accompaniment for steak and creamy pepper sauce. Once ready, preheat your grill to medium-high heat and your skillet with beef tallow for frying. Cook the fries first until golden brown and crispy, then set aside to keep warm. If you’re afraid they will get soggy or cold, place in the oven or air fryer at 350F for 5-6 minutes to reheat.
Grilling the Steak
Next, grill the steaks over medium heat to your desired level of doneness (ideally 120F internal temperature). I prefer to flip the steaks every couple of minutes so they get a better crust! Once done, transfer steaks from the grill to a cutting board to rest before slicing. (Tip: Add some unsalted butter to the top of each steak for an added rich flavor)
Making the Peppercorn Cream Sauce
Preheat a cast iron skillet over medium-low heat, then melt butter or olive oil. Sauté minced garlic and shallots until golden brown, then deglaze with Pendleton Midnight Whisky to infuse the sauce with its distinctive flavor. Add beef broth (or beef stock), dijon mustard, salt, and pepper, allowing the sauce to thicken before incorporating heavy cream for a luxurious finish. It is perfect when you can wipe a line on the back of a spoon with the sauce.
Finishing the Steak with Peppercorn Cream Sauce
Serve the sliced steaks alongside crispy fries, generously drizzling the creamy peppercorn sauce on top for an unforgettable dining experience. Don’t forget a glass of that Pendleton Midnight Whisky as well!
Whisky and the Steak with Peppercorn Cream Sauce
To complement the rich flavors of the steak and peppercorn cream sauce, pair this dish with a glass of Pendleton Midnight Whisky for a truly harmonious combination. The smooth, smoky notes of the whisky enhance the depth of the simple sauce while providing a delightful accompaniment to the meal.
Leftovers and Reheating
If you find yourself with leftover steak and that delicious sauce (although with this dish, it’s rare), simply store them separately in airtight container in the refrigerator. To reheat, gently warm the steak in the oven or in a frying pan until heated through. Be careful not to overcook! Reheat the sauce in a small saucepan over low heat, stirring occasionally until warmed to your desired temperature. Serve with freshly cooked fries for a delicious encore performance.
For more Steak and fries
Frequently Asked Questions
Absolutely! While bone-in ribeyes are recommended for their flavor and tenderness, you can use your favorite steaks. I recommend as New York strip or filet mignon steaks.
In addition to fries, you can pair this dish with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a crisp green salad, to add texture and balance to the meal.
Yes, you can prepare this simple peppercorn sauce in advance and store it in the refrigerator for up to two days. Simply reheat it gently on the stovetop before serving. Add a splash of heavy cream if needed to achieve the desired consistency.
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Steak with Peppercorn Cream Sauce
Ingredients
Steak:
- 2-3 Bone-In Ribeyes
- 2 tbsp Black Pepper
- 2 tbsp Kosher Salt
- 1 tbsp Garlic Powder
- 1.5 tbsp Beef Tallow
Peppercorn Cream Sauce:
- 4 oz Pendleton Midnight Whisky
- ½ cup Heavy Cream
- ½ cup Beef Stock
- 2.5 tbsp Minced Garlic
- 2.5 tbsp Minced Shallots
- 2 tbsp Dijon Mustard
- 2 tbsp Black Pepper freshly ground
- 1 tbsp Beef Tallow
- Kosher Salt to taste
Fries:
- 2 Russet Potatoes sliced into fries
- 3 cups Beef Tallow
- 1 tsp Favorite Fry Seasoning
Instructions
- Begin by slathering your ribeyes with beef tallow and generously seasoning with salt, pepper and garlic powder. Place the ribeyes on a sheet tray and add them to the fridge for 40 minutes.
- Next, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
- Preheat your grill to medium high heat (around 375F) for direct grilling.
- Next, heat up a skillet with beef tallow until the tallow is 350F. Dry off your fries and add them to the tallow. Cook for about 6-7 minutes per side on the fries or until they are golden brown and soft in the middle. Do the fries in 2-3 batches so as to not overcrowd the skillet.
- Once the fries are done, place them on a plate with a paper towel to catch the excess oil. Toss the fries in a bowl with your favorite fry rub then keep warm.
- Pull your steaks out of the fridge to come to room temperature for about 15 minutes.
- Next, add the steaks to the grill and cook until 120F internal (about 15-25 minutes). Cook the steaks for about 5 minutes per side until you flip them. Do this repetitively until it reaches the right internal temperature.
- When the steaks are done, pull them off and let them rest for 15 minutes.
- Add a cast iron skillet with some tallow to the grill to preheat. Add your minced garlic and minced shallots. Saute for 2-3 minutes until lightly browned.
- Then deglaze with the Pendleton Midnight Whisky. Stir and add your beef stock, dijon mustard, salt and pepper. Once thickened, add your heavy cream and stir. Cook for 1 more minute to thicken a little more, then pull off and keep warm.
- Slice into your steaks, serve with the fries and garnish with the Peppercorn Cream Sauce on top. Enjoy!
