Creamy Garlic Steak with Peppercorn Sauce

This restaurant-quality steak recipe is all about tender, juicy beef seared to perfection and topped with a luxuriously creamy garlic and peppercorn sauce. It’s the kind of dish you’d expect to find at a high-end steakhouse, yet it’s simple enough to prepare in your own kitchen. Pair it with mashed potatoes, roasted vegetables, or even fresh pasta, and you’ve got a dinner that’s guaranteed to impress!

Ingredients

For the Steak:

4 ribeye or sirloin steaks (about 8 oz / 225 g each, 1-inch thick)

2 tablespoons olive oil

2 tablespoons butter

2 garlic cloves, smashed

1 sprig fresh rosemary (optional, for aroma)

Salt and freshly ground black pepper, to taste

For the Creamy Peppercorn Sauce:

2 tablespoons butter

2 garlic cloves, minced

2 tablespoons green or black peppercorns, lightly crushed

1 teaspoon Dijon mustard

1 cup beef broth (or stock)

1 cup heavy cream

½ cup dry white wine (optional but highly recommended)

½ teaspoon Worcestershire sauce

Salt and pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions

Step 1 – Prepare the Steaks

1. Take the steaks out of the fridge at least 30 minutes before cooking. This allows them to come to room temperature and ensures even cooking.
2. Pat them dry with paper towels and season generously with salt and freshly ground black pepper on both sides.

Step 2 – Sear the Steaks

1. Heat a large skillet (cast iron works best) over high heat until very hot. Add olive oil and 1 tablespoon butter.
2. Place the steaks in the skillet and sear for 3–4 minutes per side for medium-rare (adjust the time depending on your preferred doneness).
3. During the last minute of cooking, add smashed garlic cloves and rosemary sprig to the pan. Tilt the pan slightly and spoon the melted butter over the steaks for extra flavor.
4. Remove the steaks from the pan, cover loosely with foil, and let them rest while you prepare the sauce.

Step 3 – Make the Creamy Peppercorn Sauce

1. In the same skillet, reduce the heat to medium and add 2 tablespoons butter.
2. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Stir in the crushed peppercorns and Dijon mustard, mixing well.
4. Deglaze the pan by pouring in the white wine. Scrape up any browned bits from the bottom of the skillet – this adds incredible flavor to the sauce. Allow the wine to simmer for 2–3 minutes until reduced by half.
5. Pour in the beef broth and Worcestershire sauce, stirring well. Simmer for another 2 minutes.
6. Lower the heat and gently stir in the heavy cream. Allow the sauce to cook until slightly thickened, about 4–5 minutes. Taste and adjust seasoning with salt and pepper.

Step 4 – Serve

1. Return the steaks to the skillet, spooning the creamy sauce over the top, or place them on a serving platter and pour the sauce generously over them.
2. Garnish with freshly chopped parsley.
3. Serve immediately with your favorite side dishes – creamy mashed potatoes, roasted asparagus, or even buttered rice.

Tips for Perfect Results

Choose the right cut: Ribeye, sirloin, or strip steak are ideal for this recipe. Look for steaks with good marbling for extra flavor.

Resting is key: Always rest your steaks for at least 5 minutes before slicing. This locks in the juices.

Customize the sauce: Add a splash of brandy instead of white wine for a more luxurious, French-inspired flavor.

Make it spicier: If you love heat, add a pinch of crushed red pepper flakes along with the peppercorns.

Suggested Pairings

Creamy mashed potatoes or potato gratin

Garlic butter roasted green beans or asparagus

Freshly baked bread or garlic baguette to soak up the sauce

A glass of red wine, such as Cabernet Sauvignon or Merlot

Final Notes

This Creamy Garlic Steak with Peppercorn Sauce is a showstopper dish that balances the boldness of juicy steak with the richness of a velvety cream sauce. Whether it’s for a special family dinner, a romantic date night, or entertaining friends, this recipe never fails to impress.