Nothing elevates a special occasion like a perfectly cooked steak finished with a silky peppercorn cream sauce. This recipe takes classic steak night up a notch by using Pendleton Midnight Whisky to deepen the sauce’s flavor and add a subtle smoky character.
Don’t be intimidated—this dish is straightforward to prepare and easy to dress up or down depending on the occasion. Whether you’re hosting friends or treating yourself, steak with peppercorn cream sauce is an elegant, satisfying meal that won’t disappoint.
Post Sponsored by Pendleton Whisky.
One of the strengths of this recipe is its flexibility. Use your preferred cut of beef—bone-in ribeye is recommended for its rich marbling, but New York strip or filet mignon work well too. Adjust the seasoning to suit your palate, substitute fries with roasted potatoes or sweet potato fries, or vary the peppercorn type for a milder or more assertive sauce. The base technique stays the same, letting you adapt the dish to any taste.
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
- 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: A richly marbled cut that becomes succulent and flavorful when grilled.
- Pendleton Midnight Whisky: Adds a smoky, complex note to the peppercorn cream sauce.
- Heavy cream: Produces a smooth, velvety base for the sauce. Double cream or crème fraîche can be used instead.
- Whole black peppercorns: Coarsely crushed for texture and bite. Green peppercorns can be substituted for a milder profile.
For inspiration, try other ribeye preparations such as grilled ribeye with cowboy butter, coffee-crusted ribeyes with honey-chili butter, or bourbon-marinated ribeyes.
How to Make Steak with Peppercorn Cream Sauce
Start by seasoning the ribeyes generously with kosher salt, freshly ground black pepper, and a little garlic powder. Apply beef tallow or a light coating of oil to help the seasoning adhere, then refrigerate the steaks uncovered for about 40 minutes to dry-brine. While the steaks rest, cut your potatoes into fries and soak them in ice water to remove excess starch—this step helps produce crisp, golden fries.
Cooking the Fries
Fries are a classic steakside. Heat beef tallow in a skillet or deep-fryer to about 350°F. Dry the potato sticks thoroughly, then fry in batches to avoid overcrowding. Cook each batch until golden brown and tender in the center, about 6–7 minutes per side depending on thickness. Drain on paper towels, then season immediately with your favorite fry seasoning and keep warm in a low oven (about 350°F) if necessary.
Grilling the Steak
Preheat your grill to medium-high heat (around 375°F) for direct grilling. Bring the steaks out of the fridge about 15 minutes before grilling so they come closer to room temperature. Grill the ribeyes to your preferred doneness—aim for an internal temperature of about 120°F for medium-rare as a guide. Flipping every few minutes helps build an even crust. When finished, transfer the steaks to a cutting board and let them rest for 10–15 minutes to allow the juices to redistribute. For extra richness, add a pat of unsalted butter on top while they rest.
Making the Peppercorn Cream Sauce
Warm a cast-iron skillet over medium-low heat and melt butter or add a splash of oil. Sauté minced garlic and shallots until soft and lightly golden. Deglaze the pan with Pendleton Midnight Whisky, scraping up any browned bits for extra flavor. Add beef stock, Dijon mustard, and a generous amount of coarsely crushed black peppercorns, then simmer until the liquid reduces and concentrates. Stir in heavy cream and cook until the sauce thickens enough to coat the back of a spoon. Taste and adjust salt and pepper as needed.
Finishing the Steak with Peppercorn Cream Sauce
Slice the rested steaks against the grain and arrange them on plates beside the hot fries. Generously spoon the peppercorn cream sauce over the steak or serve it on the side for diners to add themselves. The combined textures and flavors—rich beef, crisp fries, and creamy, peppery sauce—make for a memorable meal.
Whisky and the Steak with Peppercorn Cream Sauce
A glass of Pendleton Midnight Whisky pairs beautifully with this dish. The whisky’s smoky and slightly sweet notes complement the savory richness of both steak and sauce, creating a balanced and layered tasting experience. If you prefer nonalcoholic pairings, a robust iced tea or a full-bodied nonalcoholic red can also work well.
Leftovers and Reheating
Store leftover steak and sauce in separate airtight containers in the refrigerator. Reheat the steak gently in a low oven or in a skillet over low heat to avoid overcooking; thinly sliced steak can be warmed briefly in a covered pan. Rewarm the sauce slowly on the stovetop over low heat, stirring occasionally. If it has thickened in the fridge, add a splash of cream or stock to loosen it to the desired consistency. Reheat fries in an oven or air fryer to bring back some crispness.
For more Steak and fries
Peppercorn Herb Steak and Fries
Peppercorn Crusted Steaks with Duck Fat Fries
Grilled Ribeye with Beef Tallow Fries
Bacon Wrapped Filets with Bacon Fat Fries
Loaded Steak Fries
Chimichurri Marinated Tri-Tip with Grilled Fries
Frequently Asked Questions
Yes. Bone-in ribeye is suggested for its flavor and marbling, but New York strip, ribeye without the bone, or filet mignon are all excellent alternatives. Adjust cooking time to accommodate the thickness and cut.
Aside from fries, roasted vegetables, mashed potatoes, or a crisp green salad provide contrast in texture and help balance the richness of the steak and sauce.
Yes. Store the sauce in the refrigerator for up to two days. Gently reheat on the stovetop over low heat, adding a splash of cream or stock if it has thickened too much.
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Steak with Peppercorn Cream Sauce
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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
- 2½ tbsp Minced garlic
- 2½ tbsp Minced shallots
- 2 tbsp Dijon mustard
- 2 tbsp Freshly ground black pepper
- 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
- Coat the ribeyes with beef tallow and season generously with kosher salt, black pepper, and garlic powder. Place the steaks on a sheet tray and refrigerate uncovered for 40 minutes to dry-brine.
- Slice the potatoes into fries and soak them in ice water while you prepare the rest of the meal.
- Preheat your grill to medium-high (about 375°F) for direct grilling.
- Heat beef tallow to 350°F in a skillet or deep-fryer. Dry the fries thoroughly and fry in batches until golden and tender, about 6–7 minutes per side depending on thickness. Drain on paper towels and toss with seasoning. Keep warm.
- Remove the steaks from the fridge about 15 minutes before cooking to come closer to room temperature.
- Grill the steaks until they reach an internal temperature of about 120°F for medium-rare (timing will vary by thickness). Flip the steaks every few minutes to develop an even crust.
- Take the steaks off the grill and let them rest for 10–15 minutes before slicing.
- While the steaks rest, heat a cast-iron skillet with tallow over medium-low heat. Sauté minced garlic and shallots until lightly browned, about 2–3 minutes.
- Deglaze the pan with Pendleton Midnight Whisky, then add beef stock, Dijon mustard, crushed peppercorns, salt, and pepper. Reduce until slightly thickened, then stir in heavy cream and cook another minute until the sauce coats the back of a spoon. Keep warm.
- Slice the steaks and serve with fries, spooning the peppercorn cream sauce over the meat. Enjoy.
Video
Nutrition
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Carbohydrates: 29 g
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Protein: 28 g
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Fat: 145 g
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