Classic Pepper Steak with Bold Black Pepper Flavor

A juicy, tender beef steak seasoned generously with cracked black pepper and seared to perfection. Finished with a rich, savory sauce, this Pepper Steak is a simple yet impressive dish perfect for weeknight dinners or special occasions.

Course Dinner, Entree

Cuisine American, Steakhouse, Western

Keyword Beef Steak Recipe, Creamy Pepper Sauce, Juicy Steak, Pepper Steak, Steakhouse at Home

Prep Time 15 minutes

Cook Time 15 minutes

Resting Time 5 minutes

Total Time 35 minutes

Servings 4 People

Calories 650 kcal

Author TahaCooks Editor

Ingredients

2 lbs Beef steak Ribeye, sirloin, or filet
1 tsp Salt Or to taste
1 tsp Black pepper Coarsely cracked
2 tbsp Butter For searing and sauce
1 tbsp Olive oil For cooking steak
1/2 cup Heavy cream For creamy peppercorn sauce
1 tbsp Dijon mustard Optional, adds depth to sauce
2 cloves Garlic Minced, for sauce
1/4 cup Beef broth Adds richness to sauce

Instructions

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.

Recipe Notes

Serving & Presentation

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.