Description
A delicious Peppercorn Crusted Steak topped with a rich and creamy peppercorn sauce, perfect for any special occasion.
Ingredients
- 2 ribeye steaks
- 1 tablespoon whole peppercorns
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt, to taste
Instructions
- Crush the peppercorns using a mortar and pestle.
- Press the crushed peppercorns onto both sides of the steaks.
- Heat olive oil in a skillet over medium-high heat.
- Cook the steaks for 4-5 minutes on each side for medium-rare or longer for your desired doneness.
- Remove the steaks from the skillet and let them rest.
- In the same skillet, add butter and cook until melted.
- Pour in the heavy cream and stir until well combined.
- Season with salt and let the sauce simmer for a few minutes.
- Serve the steak with the creamy peppercorn sauce drizzled on top.
Notes
Let the steak reach room temperature before cooking for uniform doneness. Adjust sauce thickness by simmering longer or adding more cream.
