Introduction

This steak with bourbon peppercorn cream sauce is a perfect balance of rich, savory flavors with a touch of warmth from the bourbon. Paired with crispy homemade shoestring fries, it makes for an impressive yet approachable meal that will delight any steak lover.

Steak with Bourbon Peppercorn Cream Sauce Recipe - Recipe Image

Ingredients

16 oz ribeye or NY strip
1 bunch thyme
5 tbsp unsalted butter
2 tbsp steak seasoning (such as Hardcore Carnivore Black)
2 Yukon gold potatoes, cut into shoestring fries
1 shallot, finely diced
1.5 cups heavy cream
3 tbsp beef broth
2 tbsp Worcestershire sauce
2 oz bourbon
2 tbsp parsley, finely chopped
½ tsp salt
1 tsp black peppercorns, cracked

Instructions

Step 1: Peel the potatoes and slice them as thinly as possible. Soak the slices in ice water for 30 minutes to remove excess starch.
Step 2: Season the ribeye generously with your favorite steak seasoning.
Step 3: Heat a skillet over medium-high heat and cook the steak, flipping every 2-3 minutes until it reaches your desired doneness.
Step 4: Towards the end of cooking, add 5 tablespoons of butter and the bunch of thyme to the skillet. Baste the steak with the melted butter for extra flavor.
Step 5: Remove the steak from the skillet and let it rest for 10 minutes. Pour the remaining melted butter over the top before serving.
Step 6: In the same skillet, cook the diced shallot for 3-4 minutes until softened. Carefully deglaze the pan with bourbon by pouring it in and igniting it (use caution with the flame).
Step 7: Stir in the beef broth and Worcestershire sauce, then add 1 tablespoon of the crushed cracked peppercorns.
Step 8: Pour in the heavy cream and stir to combine. Let the sauce thicken slightly.
Step 9: While the sauce thickens, dry the potato slices thoroughly and fry them in 350°F oil until golden brown and crisp.
Step 10: Season the fries immediately with salt and pepper after frying.
Step 11: Once the sauce has thickened, stir in the chopped parsley and turn off the heat.
Step 12: Slice the rested steak and serve it over a bed of the bourbon peppercorn cream sauce with the crispy fries on the side.

Tips & Variations

Use a cast iron skillet for the best sear on your steak and better flavor development in the sauce.
If you prefer a milder sauce, reduce the amount of cracked peppercorns or substitute with ground black pepper.
For an extra touch, add a splash of heavy cream after off the heat to soften the sauce’s edge.
Swap Yukon gold potatoes for russets if you want a crispier fry texture.
If you don’t have whiskey, brandy or cognac can be a good substitute in the sauce.

Storage

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a low oven or pan to avoid overcooking. Warm the sauce on the stovetop over low heat, stirring frequently to prevent separation. Fries are best enjoyed fresh but can be reheated in an oven or air fryer for a few minutes to regain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can use other cuts like filet mignon or sirloin, but ribeye or NY strip offer the best balance of flavor and tenderness for this recipe.

How do I safely flambé the bourbon?

Pour the bourbon into the hot pan away from open flames and carefully ignite it with a long lighter or match. Let the flames burn off naturally—it will subdue quickly. Always keep a lid nearby to smother the flame if needed and never pour alcohol directly from the bottle into a hot pan.

Steak with Bourbon Peppercorn Cream Sauce Recipe

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★★★★★

4.9 from 90 reviews

A decadent and flavorful steak dinner featuring a perfectly seared ribeye or NY strip crowned with a rich bourbon peppercorn cream sauce. Served alongside crispy homemade Yukon gold shoe string fries, this recipe elevates a classic steak night with aromatic thyme butter basting and a creamy, boozy pan sauce.

Author: Tara
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Steak and Seasoning

16 oz ribeye or NY strip steak
1 bunch thyme
5 tbsp unsalted butter
2 tbsp Hardcore Carnivore Black or Steak Seasoning (or your favorite steak seasoning)

Fries

2 Yukon gold potatoes, peeled and cut into shoe string fries
Salt and pepper to taste
Oil for frying (preferably vegetable or canola oil)

Bourbon Peppercorn Cream Sauce

1 shallot, finely diced
1.5 cups heavy cream
3 tbsp beef broth
2 tbsp Worcestershire sauce
2 oz bourbon
2 tbsp parsley, finely chopped
½ tsp salt
1 tsp black peppercorns, cracked

Instructions

Prepare the Potatoes: Peel the Yukon gold potatoes and slice them as thinly as possible into shoe string fries. Soak the sliced potatoes in ice water for 30 minutes to remove excess starch, which helps achieve crispier fries.
Season the Steak: Pat the ribeye or NY strip dry and season generously with your favorite steak seasoning or Hardcore Carnivore Black seasoning, ensuring an even coating on all sides.
Cook the Steak: Heat a skillet over medium-high heat and cook the steak, flipping every 2-3 minutes to develop an even sear and cook to your desired doneness (about 8-12 minutes depending on thickness).
Butter Baste with Thyme: In the last few minutes of cooking, add 5 tablespoons of unsalted butter and a bunch of fresh thyme to the skillet. Tilt the pan and use a spoon to baste the steak repeatedly with the melted butter infused with thyme aroma.
Rest the Steak: Remove the steak from the skillet once it reaches your preferred doneness. Let it rest on a plate for 10 minutes to redistribute juices, then pour any remaining melted butter from the pan over the steak.
Make the Sauce Base: In the same skillet with the steak drippings, cook the finely diced shallot over medium heat for 3-4 minutes until softened and translucent.
Deglaze with Bourbon: Carefully pour in the bourbon to deglaze the pan. Ignite the bourbon gently to flambé, allowing the alcohol to burn off while infusing smoky flavor; don’t be alarmed by the flame.
Add Liquids: Stir in 3 tablespoons of beef broth and 2 tablespoons Worcestershire sauce, blending all the pan bits into a flavorful base.
Incorporate Peppercorns and Cream: Add 1 tablespoon of cracked black peppercorns, then pour in 1.5 cups of heavy cream. Stir continuously to combine and let the sauce thicken slightly.
Prepare the Fries: Remove the sliced potatoes from the ice water and dry thoroughly with a towel. Fry them in oil heated to 350°F until golden brown and crispy, about 3-5 minutes.
Season the Fries: Immediately season the hot fries with salt and freshly ground black pepper to taste.
Finish the Sauce: Once the sauce has thickened to your liking, stir in 2 tablespoons of finely chopped parsley, then turn off the heat to preserve freshness.
Serve: Slice the rested steak and plate it over a bed of the bourbon peppercorn cream sauce. Serve the crispy shoe string fries on the side for a complete, indulgent meal.

Notes

Use a thermometer to cook the steak to your desired doneness: 130°F for medium-rare, 140°F for medium.
Soaking potatoes in ice water is key for crispy fries but make sure to dry them thoroughly before frying to avoid oil splatter.
When flambéing the bourbon, keep a long lighter or match handy and ensure there are no flammable materials overhead.
If you prefer a thicker sauce, simmer a bit longer or add a small slurry of cornstarch and water.
This recipe can be adapted with other cuts like striploin or sirloin if ribeye isn’t available.

Keywords: steak recipe, bourbon cream sauce, peppercorn sauce, homemade fries, ribeye steak, NY strip, steak dinner