Introduction

This Steak with Bourbon Peppercorn Cream Sauce combines a perfectly cooked ribeye with a rich, flavorful sauce that’s easy to make at home. Paired with crispy shoe string fries, it’s an impressive yet approachable meal for 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 or your favorite blend)
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 potatoes and slice them as thinly as possible. Soak them in ice water for 30 minutes to remove excess starch.
Step 2: Season the ribeye with your favorite steak seasoning evenly on both sides.
Step 3: Heat a skillet over medium-high heat and cook the steak, flipping every 2-3 minutes for even cooking.
Step 4: In the last few minutes, add 5 tablespoons of butter and a bunch of thyme to the pan. Continuously baste the steak with the melted butter for extra flavor.
Step 5: Remove the steak once it reaches your desired doneness. Let it rest for 10 minutes, pouring any remaining butter over the top.
Step 6: For the sauce, cook the diced shallot in the skillet for 3-4 minutes until softened. Carefully deglaze the pan with bourbon—ignite the bourbon to flambé and allow the alcohol to burn off.
Step 7: Add the beef broth and Worcestershire sauce, stirring to combine. Stir in 1 tablespoon of cracked peppercorns.
Step 8: Pour in the heavy cream and cook until the sauce thickens slightly, stirring occasionally.
Step 9: Drain and dry the potato slices thoroughly, then fry them in 350°F oil until golden brown and crispy.
Step 10: Season the fries immediately with salt and pepper to taste.
Step 11: Once the sauce has thickened, stir in the chopped parsley and remove the pan from heat.
Step 12: Slice the rested steak and serve it over a bed of the bourbon peppercorn cream sauce, alongside the crispy fries.

Tips & Variations

Use a cast iron skillet for even heat and better searing on your steak.
If you prefer less spice, reduce the cracked peppercorns to ½ teaspoon or substitute with milder black pepper.
Swap Yukon gold potatoes for russets if you want extra crispy fries.
For a smoky twist, add a small splash of smoked paprika to the sauce.

Storage

Store any leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking the steak. Fries are best eaten fresh but can be reheated in an oven or air fryer to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can substitute ribeye or NY strip with other cuts like sirloin or filet mignon, but cooking times and doneness may vary.

What can I use if I don’t want to cook with bourbon?

If you prefer to avoid alcohol, substitute bourbon with beef broth and a splash of apple cider vinegar or a teaspoon of vanilla extract for a similar depth of flavor without the flame.

Steak with Bourbon Peppercorn Cream Sauce Recipe

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4.8 from 99 reviews

A rich and indulgent steak dish featuring a perfectly cooked ribeye or NY strip steak accompanied by crispy Yukon gold shoe string fries and topped with a luscious bourbon peppercorn cream sauce. The sauce combines the deep flavors of shallots, cracked peppercorns, and a splash of bourbon, creating a decadent, restaurant-quality experience at home.

Author: Tara
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 65 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

Fries

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

Bourbon Peppercorn Cream Sauce

1 shallot, finely diced
1.5 cup 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 (plus 1 tbsp crushed for sauce)

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 will help in achieving crispiness.
Season the Steak: Pat the ribeye steak dry and generously season it with your favorite steak seasoning, such as the Hardcore Carnivore Black or Steak Seasoning.
Cook the Steak: Heat a skillet over medium-high heat. Place the steak in the skillet and cook, flipping every 2-3 minutes to ensure even cooking and a nice crust on both sides.
Baste the Steak: Towards the end of cooking, add 5 tablespoons of unsalted butter and the bunch of thyme to the skillet. Tilt the pan and use a spoon to baste the steak repeatedly with the melted butter and thyme-infused fat to enhance flavor and juiciness.
Rest the Steak: Remove the steak from the skillet once it reaches your desired doneness. Let it rest on a cutting board for 10 minutes, pouring over any remaining melted butter to keep it moist and flavorful.
Make the Sauce Base: In the same skillet, cook the finely diced shallot for 3-4 minutes until softened. Carefully deglaze the pan with bourbon by pouring it in and igniting it to burn off the alcohol, then add the beef broth and Worcestershire sauce and stir to combine.
Add Peppercorns and Cream: Stir in 1 tablespoon of crushed black peppercorns, then pour in the heavy cream. Mix well and simmer until the sauce thickens slightly.
Prepare the Fries: Remove the potatoes from the ice water and dry them thoroughly with paper towels. Heat oil to 350°F (175°C) in a deep fryer or deep skillet and fry the potatoes until golden brown and crispy.
Season the Fries: Immediately season the hot fries with salt and black pepper to taste for optimal flavor.
Finish the Sauce: Once the cream sauce has thickened, stir in the chopped parsley and turn off the heat to preserve the fresh herbs.
Serve: Slice the rested steak and plate it over a bed of the bourbon peppercorn cream sauce. Serve alongside the crispy shoe string fries for a complete meal.

Notes

Soaking the potatoes in ice water is essential to remove starch and achieve crispy fries.
When working with bourbon, be cautious during ignition as the flame can flare up higher than expected.
Letting the steak rest allows the juices to redistribute, ensuring a juicy bite.
You can substitute the Hardcore Carnivore seasoning with any high-quality steak seasoning blend.
If you prefer, use a thermometer to cook the steak to your desired doneness: 130°F for medium-rare, 140°F for medium.
Use fresh cracked peppercorns for the best texture and flavor in the sauce.
Ensure potatoes are completely dry before frying to prevent dangerous oil splatter.

Keywords: steak recipe, bourbon peppercorn sauce, ribeye steak, shoe string fries, cream sauce, skillet steak, homemade fries