Introduction

This Steak with Bourbon Peppercorn Cream Sauce is a rich and flavorful dish that elevates a classic ribeye or NY strip steak. Paired with crispy homemade shoestring fries and a creamy, boozy peppercorn sauce, it’s perfect for a special dinner or a weekend treat.

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 shoestring fries
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

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 for even cooking.
Step 4: Towards the end of cooking, add 5 tablespoons of butter and a bunch of thyme to the skillet. Baste the steak in the melted butter for added flavor.
Step 5: Remove the steak when it reaches your desired doneness. Let it rest for 10 minutes, pouring the 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 it if you like, and don’t be alarmed by the flame.
Step 7: Stir in the beef broth and Worcestershire sauce. Add 1 tablespoon of crushed peppercorns, then pour in the heavy cream and stir to combine.
Step 8: Drain and dry the potatoes thoroughly. Fry them in oil heated to 350°F until golden brown and crisp.
Step 9: Season the fries immediately with salt and pepper.
Step 10: Once the sauce thickens slightly, stir in the chopped parsley and remove from heat.
Step 11: 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 better heat retention and a perfect sear on your steak.
Replace bourbon with brandy or cognac if preferred, for a slightly different flavor profile.
For a milder sauce, reduce the cracked peppercorns to ½ teaspoon.
Try adding a splash of lemon juice or vinegar to the fries for a tangy twist.

Storage

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on the stove while heating steak slices quickly in a hot pan to avoid overcooking. Fries are best eaten fresh but can be reheated in an oven or air fryer for crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, other cuts like filet mignon or sirloin work well, but cooking times may vary depending on thickness and fat content.

How do I know when the steak is done?

Use a meat thermometer for accuracy—130°F for medium-rare and 140°F for medium. Resting the steak after cooking allows juices to redistribute for a tender result.

Steak with Bourbon Peppercorn Cream Sauce Recipe

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★★★★★

4.8 from 97 reviews

This juicy ribeye steak recipe features a rich and flavorful bourbon peppercorn cream sauce, complemented by crispy homemade Yukon gold fries. The steak is pan-seared to perfection with thyme and butter, then rested and served with a luscious sauce made by deglazing with bourbon and simmering shallots in a creamy peppercorn mixture. The fries are thinly sliced and deep-fried for a perfect golden crunch.

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 preferred steak seasoning)

Fries

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

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 tsp black peppercorns, cracked (use 1 tbsp for the sauce as per instructions)
2 tbsp parsley, finely chopped
½ tsp salt

Instructions

Prepare the Potatoes: 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, which helps achieve a crispy texture when fried.
Season the Steak: Pat the ribeye steak dry and generously season both sides with your favorite steak seasoning, such as Hardcore Carnivore Black or any preferred blend.
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. Continue until your desired doneness is reached.
Baste with Butter and Thyme: Towards the end of cooking, add 5 tablespoons of unsalted butter and a bunch of fresh thyme to the skillet. Spoon the melted butter continuously over the steak for added flavor and moisture.
Rest the Steak: Remove the steak from the skillet and let it rest for 10 minutes. Pour any remaining melted butter from the pan over the steak to keep it juicy.
Make the Sauce Base: In the same skillet, cook the finely diced shallot for 3-4 minutes until softened. Carefully pour in the bourbon to deglaze the pan, igniting the alcohol to burn off (flaming may occur, so take caution).
Add Broth and Worcestershire: Stir in the beef broth and Worcestershire sauce, mixing well to combine the flavors.
Add Peppercorns and Cream: Stir in 1 tablespoon of cracked black peppercorns, then pour in the heavy cream. Stir continuously as the sauce thickens.
Dry and Fry the Potatoes: Drain the soaked potatoes and dry them thoroughly with a kitchen towel. Heat oil to 350°F and fry the potatoes until golden brown and crispy.
Season Fries: Immediately season the hot fries with salt and freshly ground black pepper to taste.
Finish Sauce: Once the cream sauce has thickened, stir in the chopped parsley and turn off the heat.
Serve: Slice the rested steak and arrange it on a plate. Spoon a generous bed of bourbon peppercorn cream sauce underneath or over the steak. Serve alongside the crispy shoestring fries.

Notes

Make sure to soak the potatoes in ice water to remove excess starch for crispier fries.
When igniting the bourbon to deglaze, do so carefully to avoid flare-ups.
Resting the steak after cooking allows juices to redistribute, resulting in a juicier steak.
You can adjust the amount of cracked peppercorns in the sauce depending on your spice preference.
Use a heavy skillet or cast iron pan for the best sear on the steak.

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