Serves: 2
Prep time: 10 minutes
Cook time: 20 minutes
This spicy pepper steak will be a must at your next family dinner! It’s quick and easy to make, everyone will love it.
Ingredients
For the steak:
- 2 ribeye or sirloin steaks (about 8 oz / 225 g each)
- 2 tsp coarse black pepper, freshly cracked
- 1 tsp white pepper
- ½ tsp cayenne pepper (adjust for heat preference)
- 1 tsp salt
- 1 tbsp olive oil
- 1 tbsp butter
For the creamy pepper sauce:
- 1 tbsp whole black peppercorns, lightly crushed
- 1 tbsp green peppercorns (brined or fresh)
- 1 tbsp butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- ¼ cup brandy or cognac (optional, can sub with beef stock)
- ½ cup beef stock
- ½ cup heavy cream
- 1 tsp Dijon mustard
- Salt to taste
Optional garnish:
- Freshly cracked pepper to finish (yes, more!)
- Chopped parsley
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Instructions
- Prepare the steaks:
Pat the steaks dry with paper towels. In a small bowl, mix the black, white, and cayenne peppers with salt. Rub the spice blend evenly over both sides of the steaks. Let them rest at room temperature for 10–15 minutes. - Sear the steaks:
Heat a heavy skillet (cast iron preferred) over medium-high heat. Add olive oil and butter. When hot, sear the steaks for 3–4 minutes per side for medium-rare, or longer if desired. Transfer to a plate and let rest.
- Make the sauce:
In the same pan, melt 1 tbsp butter. Add minced shallot and garlic; sauté for 1–2 minutes until fragrant.
Stir in the crushed black and green peppercorns. Deglaze with brandy or cognac (carefully flame off alcohol if desired), then reduce slightly.
Add beef stock and let it simmer for 2–3 minutes. Stir in cream and Dijon mustard. Simmer until the sauce thickens (about 3–5 minutes). Taste and adjust with salt. - Serve:
Pour the creamy pepper sauce over the steaks. Sprinkle a final dusting of freshly cracked pepper on top for that extra kick. Garnish with chopped parsley.
Serving suggestion
Serve with roasted potatoes, buttered green beans, or a simple salad to balance the heat.
