Introduction

This Steak with Bourbon Peppercorn Cream Sauce is a decadent and flavorful dish perfect for a special dinner. Juicy ribeye steak is cooked to perfection and topped with a rich, creamy sauce that has a hint of warming bourbon and cracked peppercorns. Paired with crispy homemade shoe string fries, this meal is sure to impress.

Steak with Bourbon Peppercorn Cream Sauce Recipe - Recipe Image

Ingredients

16 oz ribeye or NY strip steak
1 bunch thyme
5 tbsp unsalted butter
2 tbsp Hardcore Carnivore Black or steak seasoning
2 Yukon gold potatoes, cut into shoe string 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 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.
Step 2: Season the ribeye steak generously with your favorite steak seasoning, such as Hardcore Carnivore Black.
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 a bunch of thyme to the skillet. Use a spoon to baste the steak with the melted butter and thyme infusing the flavor.
Step 5: Remove the steak from the pan and let it rest for 10 minutes. Pour any remaining melted butter from the pan over the steak.
Step 6: For the sauce, cook the finely diced shallot in the skillet for 3-4 minutes until softened. Carefully add the bourbon to deglaze the pan; ignite the bourbon to burn off the alcohol and stir.
Step 7: Add the beef broth and Worcestershire sauce, stirring to combine. Stir in 1 tablespoon of cracked peppercorns, then pour in the heavy cream and continue stirring until the sauce thickens slightly.
Step 8: Drain and dry the potato fries thoroughly, then fry them in oil heated to 350°F until golden brown and crispy.
Step 9: Immediately season the fries with salt and pepper after frying.
Step 10: Once the sauce has thickened, stir in the chopped parsley and remove the pan from heat.
Step 11: Slice the rested steak and serve it on a bed of the bourbon peppercorn cream sauce, accompanied by the crispy shoe string fries.

Tips & Variations

Soaking the potatoes in ice water helps achieve crispier fries by removing excess starch.
If you prefer a milder sauce, reduce the amount of cracked peppercorns or omit the ignition step when adding bourbon.
For a smoky twist, try adding a splash of smoked paprika to the steak seasoning.
Use a cast iron skillet for better heat retention and a beautiful sear on your steak.

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 skillet to avoid overcooking. Warm the sauce on low heat, stirring often. Fries are best eaten fresh but can be reheated in a hot oven or air fryer to regain some crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, you can use other cuts such as sirloin or filet mignon, though cooking times may vary and ribeye or NY strip provide the best flavor and fat content for this dish.

How do I safely ignite the bourbon when making the sauce?

Pour the bourbon carefully into the hot pan and use a long lighter or match to ignite it. Keep a lid nearby to smother the flame if needed. The flame will burn off the alcohol quickly, leaving behind the flavor.

Steak with Bourbon Peppercorn Cream Sauce Recipe

Print Recipe

★★★★★

4.4 from 79 reviews

Juicy ribeye steak cooked to perfection and topped with a rich, creamy bourbon peppercorn sauce, served alongside crispy homemade Yukon gold fries. This comforting yet decadent dish combines the robust flavors of black peppercorns, fresh thyme, and bourbon-infused cream sauce for an elevated steakhouse experience at home.

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 fresh thyme
5 tbsp unsalted butter
2 tbsp Hardcore Carnivore Black or Steak Seasoning
½ tsp salt
1 tsp black peppercorns, cracked

Fries

2 Yukon gold potatoes, peeled and cut into shoestring fries
Oil for frying (enough for deep frying at 350°F)
Salt and pepper, to taste
2 tbsp parsley, finely chopped

Bourbon Peppercorn Cream Sauce

1 shallot, finely diced
1.5 cups heavy cream
3 tbsp beef broth
2 tbsp Worcestershire sauce
2 oz bourbon
1 tbsp cracked black peppercorns (from the 1 tsp cracked peppercorns above, reserve 1 tbsp for sauce)

Instructions

Prep the Fries: Peel the Yukon gold potatoes and slice them as thinly as possible into shoestring fries. Soak the sliced potatoes in ice water for 30 minutes to remove excess starch, then dry thoroughly before frying.
Season the Steak: Generously season the ribeye steak with your preferred steak seasoning, such as Hardcore Carnivore Black or Steak Seasoning, ensuring an even coating on all sides.
Cook the Steak: Heat a skillet over medium-high heat and sear the steak for about 2-3 minutes per side, flipping regularly for even cooking. Towards the last few minutes, add 5 tablespoons of unsalted butter and a bunch of fresh thyme to the skillet, then baste the steak continuously with the melted butter to infuse flavor and keep the meat moist.
Rest the Steak: Remove the steak once it reaches your desired doneness and let it rest on a plate for 10 minutes. Pour the remaining melted butter from the pan over the steak to enhance richness.
Make the Sauce: In the same skillet, sauté the finely diced shallot for 3 to 4 minutes until softened. Carefully add the bourbon and ignite it to flambé, allowing the alcohol to burn off and develop flavor. Once the flame subsides, add 3 tablespoons beef broth and 2 tablespoons Worcestershire sauce, stirring to combine. Stir in 1 tablespoon of cracked black peppercorns, then pour in 1.5 cups heavy cream and simmer until the sauce thickens. Stir in chopped parsley and remove from heat.
Fry the Fries: Heat oil to 350°F in a deep fryer or heavy pot. Fry the dried potato slices in batches until golden brown and crispy, then immediately season with salt and pepper.
Serve: Slice the rested steak against the grain and serve atop a bed of the bourbon peppercorn cream sauce, accompanied by the crispy homemade fries garnished with parsley.

Notes

Soaking the potatoes in ice water removes starch, resulting in crispier fries.
Be cautious when flambéing the bourbon; keep a lid nearby to smother the flames if needed.
Resting the steak allows juices to redistribute, ensuring a juicy bite.
You can adjust the amount of cracked peppercorns in the sauce to control the spice level.
Use unsalted butter to better control the seasoning of the dish.
For best results, use a heavy-bottomed skillet or cast iron pan for cooking the steak and making the sauce.

Keywords: steak recipe, bourbon peppercorn sauce, ribeye steak, homemade fries, creamy steak sauce, pan-seared steak, crispy fries