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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare the sauce base: In the same skillet, sauté the finely diced shallot for 3-4 minutes until translucent and fragrant.
  7. 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.
  8. Add peppercorns and cream: Stir in 1 tablespoon crushed black peppercorns, then pour in the heavy cream. Stir continuously until the sauce thickens slightly.
  9. 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.
  10. Season fries: Immediately season the hot fries with salt and pepper to taste.
  11. Finish sauce: Once the cream sauce has thickened, add finely chopped parsley and stir. Remove the sauce from heat to prevent curdling.
  12. 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

Find it online: https://www.cheftara.com/steak-with-bourbon-peppercorn-cream-sauce-recipe-2/