Serve Pepper Steak hot, freshly coated with the creamy peppercorn sauce. Spoon extra sauce generously over the top just before serving for a rich, glossy finish. For a classic steakhouse-style presentation, plate the steak whole or slice it against the grain for a more elegant look.
Pair it with creamy mashed potatoes, buttered rice, or crispy golden fries to soak up the flavorful sauce. Add a side of roasted vegetables, steamed green beans, or a fresh salad for balance and color on the plate.
For a refined touch, garnish with freshly cracked black pepper, chopped parsley, or a small knob of butter melting over the steak. Serve immediately while warm for the best taste and texture.
Ingredients
Equipment
Method
- Remove the steaks from the refrigerator 20–30 minutes before cooking so they come to room temperature. Pat them completely dry with paper towels to help create a better crust.
- Season both sides of the steaks generously with salt and freshly cracked black pepper, pressing the pepper gently into the surface so it sticks well.
- Heat a heavy skillet or cast iron pan over medium-high heat. Add olive oil and allow it to heat until shimmering but not smoking.
- Carefully place the steaks into the hot pan. Sear without moving them for 3–4 minutes to develop a deep golden-brown crust. Flip using tongs and cook the other side for another 3–4 minutes, or until your desired doneness is reached.
- Transfer the steaks to a plate and let them rest for 5–10 minutes to keep the juices inside.
- Reduce the heat to medium. In the same pan, add butter and minced garlic. Sauté briefly until fragrant.
- Pour in beef broth and scrape up the flavorful browned bits from the bottom of the pan.
- Stir in heavy cream and Dijon mustard. Let the sauce gently simmer for 3–5 minutes until slightly thickened and smooth.
- Return the steaks to the pan, spoon sauce over them, and cook for 1–2 minutes more.
- Serve immediately with extra sauce on top.