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Steak with Creamy Peppercorn Sauce Recipe

My wife, Mailynn, and I both love spicy foods. This is one of her favorite dishes. I've been cooking it as a treat on her birthday for years.—David Collin, Martinez, California
TOTAL TIME: Prep: 5 min. + chilling Cook: 15 min. YIELD:4 servings

Ingredients

  • 2 to 3 tablespoons whole black peppercorns, crushed
  • 1-1/2 teaspoons white pepper
  • 4 boneless beef top loin steaks (12 ounces each)
  • 1 teaspoon salt
  • 1/4 cup butter, melted
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1/4 cup half-and-half cream

Directions

  • 1. Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour.
  • 2. Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side.
  • 3. Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks. Yield: 4 servings.
Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.

Nutritional Facts

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.