Ribeye Steaks with Creamy Peppercorn Sauce

There’s nothing quite like a perfectly seared steak, and when you add a rich, creamy peppercorn sauce? Excellence! Our simple yet indulgent recipe brings steakhouse flavors to your kitchen, featuring our own dry-aged beef and a velvety sauce with just the right kick. Whether it’s date night or just a reason to treat yourself, this dish is the little "extra" you're looking for!

Ingredients

For the Steak:

• Creamery Creek Dry Aged Sweetheart Ribeyes

• 2 tbsp Grassland Salted AA butter

• 2 cloves garlic, smashed

• 2 sprigs fresh thyme or rosemary

• Salt and freshly ground black pepper

For the Creamy Peppercorn Sauce:

• 2 tbsp Grassland unsalted butter

• 1/2 small onion, finely minced

• 2 cloves garlic, minced

• 1 tbsp whole black peppercorns, lightly crushed

• ½ cup beef broth

• ½ cup heavy cream

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• Salt, to taste

Instructions

Step 1: Pan-Sear the Steaks

1. Let the steaks come to room temperature for 30 minutes. Pat them dry and season generously with salt and black pepper.

2. Heat a heavy skillet (cast iron preferred) over medium-high heat. Add olive oil.

3. Sear steaks for 3-4 minutes per side (for medium-rare), adding butter, garlic, and herbs in the last minute. Spoon the melted butter over the steaks (basting).

4. Transfer steaks to a plate, tent with foil, and let rest.

Step 2: Make the Peppercorn Sauce

1. In the same pan, melt butter over medium heat. Add onions and garlic, cooking until softened.

2. Stir in crushed peppercorns, then deglaze with beef broth, scraping up browned bits. Simmer for 2 minutes.

3. Lower heat, add Dijon mustard, Worcestershire sauce, and heavy cream, stirring until smooth. Simmer until thickened (2-3 minutes). Season with salt.

Step 3: Serve

Slice the steaks and drizzle with creamy peppercorn sauce.

Serve with mashed potatoes, steamed veggies, or crusty bread.

Enjoy this rich, restaurant-quality dish at home!