Steak with Creamy Peppercorn Sauce Recipe

4.5 2 3
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Steak with Creamy Peppercorn Sauce Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + chilling Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + chilling Cook: 15 min.

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

Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour.
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.
Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a 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: 1 tablespoon of whole green peppercorns can be substituted for 1 tablespoon of the black peppercorns; 1 tablespoon of whole white peppercorns (crushed) can be used in place of the white pepper.
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.
Originally published as Steak with Creamy Peppercorn Sauce in Taste of Home February/March 1997, p47

Nutritional Facts

  • 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
  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 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: 1 tablespoon of whole green peppercorns can be substituted for 1 tablespoon of the black peppercorns; 1 tablespoon of whole white peppercorns (crushed) can be used in place of the white pepper.
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.
Originally published as Steak with Creamy Peppercorn Sauce in Taste of Home February/March 1997, p47

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Reviews forSteak with Creamy Peppercorn Sauce

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MY REVIEW
charvey32 User ID: 7874105 40923
Reviewed Jul. 2, 2014

"I made this three times before and it will be fourth times for tonight. This recipe was so DELICIOUS! The sauce is so tasty. This recipe is obviously a keeper!"

MY REVIEW
MsCeeT User ID: 6171265 17865
Reviewed Aug. 24, 2011

"I loved this recipe! It turned out so good! I eat at this local restaurant that makes this and it almost matched it perfectly! I had used 2 NY strips instead and I used 1 and 1/2 tsp. Peppercorn and 1/2 tsp of the white pepper. The only thing I did wrong, I think was I should have turned the pan down before I removed the steak....I smoked everyone out of the house! Yet the steak was excellent. Oh and I scored the fat and placed it on the fat in the brown salt first before browning the meat side!!!MMMMMH MHHHH it was good!"

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