Introduction

This Steak with Bourbon Peppercorn Cream Sauce is a rich and flavorful dish perfect for impressing your dinner guests or treating yourself to a decadent meal. The tender ribeye pairs beautifully with a creamy, slightly spicy bourbon sauce, complemented by crispy homemade fries. It’s a restaurant-quality dish that’s surprisingly simple to prepare at home.

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 Steak Seasoning (such as Hardcore Carnivore Black or your favorite blend)
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 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.
Step 2: Season the ribeye steak generously with your preferred steak seasoning.
Step 3: Heat a skillet over medium-high heat and cook the steak, flipping every 2-3 minutes to develop a nice crust and cook to your desired doneness.
Step 4: Towards the end of cooking, add 5 tablespoons of butter and the bunch of thyme to the pan. Baste the steak continuously with the melted butter and thyme aroma.
Step 5: Remove the steak from the pan and let it rest for 10 minutes. Pour the remaining butter from the pan over the steak while it rests for extra richness.
Step 6: For the sauce, cook the finely diced shallot in the skillet for 3-4 minutes until softened. Carefully deglaze the pan with the bourbon—ignite it with caution and allow the flames to subside naturally.
Step 7: Add the beef broth and Worcestershire sauce to the pan, stirring to combine. Stir in 1 tablespoon of the crushed peppercorns, then pour in the heavy cream and mix well.
Step 8: Drain and dry the potato fries thoroughly. Fry them in oil heated to 350°F (175°C) until golden and crispy.
Step 9: Season the fries immediately with salt and pepper once removed from the oil.
Step 10: Once the sauce thickens slightly, stir in the chopped parsley and remove the pan from the heat.
Step 11: Slice the rested steak and serve it on a plate with a generous bed of the bourbon peppercorn cream sauce. Add the crispy fries on the side and enjoy.

Tips & Variations

For an extra smoky flavor, try using smoked paprika in your steak seasoning blend.
If you prefer a thicker sauce, simmer it a bit longer before adding the parsley.
Substitute Yukon gold potatoes with russet potatoes for a different fry texture.
Use freshly cracked black peppercorns for the best flavor in the sauce.
To make the dish gluten-free, ensure your Worcestershire sauce is gluten-free or use a tamari alternative.

Storage

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over low heat to avoid overcooking, and warm the sauce on the stove while stirring occasionally. Fries are best served fresh but can be reheated in an oven or air fryer to regain some crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, you can substitute ribeye or NY strip with other cuts like sirloin or filet mignon, though cooking times may vary. Choose a cut with good marbling for best flavor and tenderness.

How do I safely ignite bourbon while making the sauce?

Remove the pan from direct heat before adding the bourbon. Carefully light the bourbon with a long match or lighter, then return the pan to the stove once the flames die down. Keep a lid nearby to smother flames if needed and never leave the pan unattended during this step.

Steak with Bourbon Peppercorn Cream Sauce Recipe

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★★★★★

4.6 from 119 reviews

A classic steak dish featuring a perfectly seared ribeye or New York strip accompanied by crispy shoe string fries and a rich, creamy bourbon peppercorn sauce that elevates the meal with bold flavors and a touch of indulgence.

Author: Tara
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 65 minutes
Yield: 2 servings 1x
Category: Stovetop
Method: Stovetop
Cuisine: American

Ingredients

Scale

Steak

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

Fries

2 Yukon gold potatoes, peeled and cut into shoe string fries
Salt, to taste
Black pepper, to taste
Vegetable oil, for frying

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 crushed for the sauce as specified)
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 shoe string fries. Soak the sliced potatoes in ice water for 30 minutes to remove excess starch, which helps in achieving crispy fries.
Season the steak: Pat the ribeye or NY strip steak dry and season both sides generously with your favorite steak seasoning, in this case, Hardcore Carnivore Black or Steak Seasoning.
Cook the steak: Heat a skillet over medium-high heat. Add the steak and cook, flipping every 2-3 minutes to ensure even cooking and a nice crust on each side.
Add butter and thyme: Towards the end of cooking, add 5 tablespoons of unsalted butter and the bunch of thyme to the skillet. Continuously baste the steak with the melted butter and thyme to infuse flavor and keep it moist.
Rest the steak: Remove the steak from the skillet once it reaches your desired doneness. Let it rest for 10 minutes to redistribute juices. Pour the remaining melted butter and thyme from the pan over the steak to enhance flavor.
Prepare the sauce base: In the same skillet, sauté the finely diced shallot for 3-4 minutes until translucent and fragrant.
Deglaze with bourbon: Carefully pour in the bourbon to deglaze the pan. Ignite the bourbon to flambé the sauce (be cautious with the flame). Allow the alcohol to burn off, then add beef broth and Worcestershire sauce. Stir to combine.
Add peppercorns and cream: Stir in 1 tablespoon crushed black peppercorns, then pour in the heavy cream. Stir continuously until the sauce thickens slightly.
Fry the potatoes: Remove the potatoes from ice water and dry them thoroughly. Heat vegetable oil in a deep fryer or deep pan to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy.
Season fries: Immediately season the hot fries with salt and pepper to taste.
Finish sauce: Once the cream sauce has thickened, add finely chopped parsley and stir. Remove the sauce from heat to prevent curdling.
Serve: Slice the rested steak and serve it atop a bed of the bourbon peppercorn cream sauce with the crispy fries on the side.

Notes

Soaking potatoes in ice water removes excess starch, helping fries become extra crispy.
Flambéing bourbon can create a dramatic flame; ensure safety by igniting away from flammable materials and keep a lid nearby to smother flames if needed.
Resting steak after cooking is crucial for juicy results.
Use freshly cracked peppercorns for the best flavor in the sauce.
Ensure fries are completely dry before frying to prevent oil splatter and promote crispiness.
Adjust seasoning of fries immediately while still hot for best absorption.

Keywords: steak recipe, bourbon cream sauce, peppercorn sauce, ribeye steak, NY strip, shoe string fries, skillet steak, creamy steak sauce