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:
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2 tbsp Grassland Salted AA butter
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2 cloves garlic, smashed
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2 sprigs fresh thyme or rosemary
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Salt and freshly ground black pepper
For the Creamy Peppercorn Sauce:
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2 tbsp Grassland unsalted butter
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1/2 small onion, finely minced
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2 cloves garlic, minced
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1 tbsp whole black peppercorns, lightly crushed
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½ cup beef broth
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½ cup heavy cream
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1 tbsp Dijon mustard
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1 tsp Worcestershire sauce
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Salt, to taste
Instructions
Step 1: Pan-Sear the Steaks
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Let the steaks come to room temperature for 30 minutes. Pat them dry and season generously with salt and black pepper.
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Heat a heavy skillet (cast iron preferred) over medium-high heat. Add olive oil.
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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).
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Transfer steaks to a plate, tent with foil, and let rest.
Step 2: Make the Peppercorn Sauce
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In the same pan, melt butter over medium heat. Add onions and garlic, cooking until softened.
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Stir in crushed peppercorns, then deglaze with beef broth, scraping up browned bits. Simmer for 2 minutes.
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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!