Description
This Perfect Steak with Peppercorn Sauce recipe delivers a tender, juicy Scotch fillet steak cooked to your preferred doneness with a rich, creamy peppercorn sauce. Paired with a fresh rocket salad and crispy fries, this dish is ideal for a satisfying and elegant meal in just 20 minutes.
Ingredients
Scale
Steak
- 2 Scotch fillet (rib eye) steaks (approx. 250 g/9 oz each, 2.5–3 cm/1–1¼ inches thick)
- 1 tsp sea salt flakes
- 2 tbsp olive oil
- 1 tsp freshly cracked black pepper, plus extra to serve
Peppercorn Sauce
- 2 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 2 tsp green peppercorns in brine, drained (optional)
- ¼ cup (60 ml) dry white wine (optional)
- ½ cup (125 ml) beef stock
- 1 cup (250 ml) thickened (heavy) cream (full-fat only)
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- Sea salt flakes, to taste, plus extra to serve
To Serve
- Rocket (arugula) salad
- Air fryer chips, crispy oven fries, or freezer fries
Instructions
- Prep the steak: Remove the steaks from the fridge and allow them to come to room temperature for at least 20 minutes but no longer than 40 minutes. Pat the steaks dry with paper towel and sprinkle all sides with sea salt just before cooking to avoid sweating and drying out the meat.
- Cook the steak: Heat a large, heavy-based pan (preferably cast-iron) over high heat. Add olive oil, then immediately place steaks in the pan without overcrowding to ensure even cooking and a good crust.
- Timing the cook: Cook steaks based on your desired doneness timing per side: Blue – 1 min; Rare – 2 min; Medium-rare – 3 min; Medium – 4 min; Well-done – 5 min (reduce heat to medium after first flip to avoid burning).
- Rest the steak: Transfer steaks to a plate, loosely cover with foil, and rest for 5–10 minutes before slicing or serving.
- Make the creamy peppercorn sauce: Turn off heat and let the pan cool for 1–2 minutes to prevent burning. Add butter followed by garlic, green peppercorns (if using), and cracked black pepper. Stir for 30 seconds, then return heat to medium.
- Deglaze and reduce: Add white wine (if using), scrape up browned bits from the pan, and cook 2–3 minutes until reduced by half. Add beef stock and simmer for another 2–3 minutes until reduced by half.
- Finish the sauce: Stir in cream, dijon mustard, and Worcestershire sauce. Let simmer gently for 5–6 minutes until thickened. Season with salt to taste.
- Slice the steak: Optionally, slice steaks against the grain and sprinkle with extra sea salt if desired.
- Serve: Plate the steak with rocket salad and fries, spoon generous amounts of peppercorn sauce over the steak, and top with freshly cracked black pepper.
Notes
- Use room temperature steaks for even cooking and better crust formation.
- If green peppercorns are unavailable or you prefer a milder sauce, you can omit them.
- Patting steaks dry and salting just before cooking helps prevent drying and tough steak texture.
- A heavy-based or cast-iron pan is preferred for optimal heat retention and searing.
- Resting the steak allows juices to redistribute, keeping the meat tender and juicy.
