Introduction

This steak with bourbon peppercorn cream sauce is a perfect way to elevate your dinner with rich, savory flavors and a touch of warmth from the bourbon. Crispy shoestring fries and a decadent cream sauce make it a memorable meal that’s surprisingly easy 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)
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 sliced potatoes in ice water for 30 minutes to remove excess starch.
Step 2: Season the ribeye steak generously with your favorite steak seasoning.
Step 3: Heat a skillet over medium-high heat and cook the steak, flipping every 2-3 minutes to ensure even cooking.
Step 4: Towards the end of cooking, add 5 tablespoons of butter and the bunch of thyme to the pan. 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 the remaining butter over it before serving.
Step 6: For the sauce, cook the diced shallot in the same skillet for 3-4 minutes until softened. Carefully deglaze the pan with bourbon, igniting the bourbon to burn off the alcohol (watch the flame but don’t be alarmed).
Step 7: Stir in the beef broth and Worcestershire sauce, then add 1 tablespoon of cracked black peppercorns.
Step 8: Pour in the heavy cream and stir to combine. Allow the sauce to thicken slightly.
Step 9: Drain and dry the potato slices thoroughly, then fry them in oil heated to 350°F until golden brown and crispy.
Step 10: Season the fries immediately with salt and pepper.
Step 11: Once the cream 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, with the crispy shoestring fries on the side.

Tips & Variations

Use a cast iron skillet for cooking steak to achieve a better sear and more even heat distribution.
If you prefer a milder sauce, reduce the amount of cracked peppercorns or omit igniting the bourbon.
Substitute Yukon gold potatoes with russet potatoes for crispier fries.
For extra flavor, add a splash of balsamic vinegar when deglazing the pan along with the bourbon.

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 pan to avoid overcooking. Warm the sauce slowly on the stove while stirring to prevent separation. Fries are best eaten fresh but can be reheated in a hot 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 sirloin or filet mignon can be used, but ribeye and NY strip are preferred for their marbling and flavor.

Is flambeing the bourbon necessary?

Flambeing burns off the alcohol quickly and adds a rich flavor, but if you’re uncomfortable with flames, you can skip this step and simply simmer the bourbon for a couple of minutes.

Steak with Bourbon Peppercorn Cream Sauce Recipe

Print Recipe

★★★★★

4.9 from 126 reviews

This Steak with Bourbon Peppercorn Cream Sauce recipe features a perfectly seared ribeye or New York strip steak served with a rich, creamy bourbon-infused peppercorn sauce alongside crispy homemade Yukon gold shoestring fries. The steak is seasoned and basted with butter and thyme for enhanced flavor, while the sauce combines shallots, cracked black peppercorns, and a splash of bourbon, creating a decadent and savory accompaniment. Ideal for a luxurious dinner, this dish blends classic steakhouse fare with a touch of southern charm.

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 New York strip steak
1 bunch fresh thyme
5 tbsp unsalted butter
2 tbsp Hardcore Carnivore Black or Steak Seasoning

Fries

2 Yukon gold potatoes, peeled and cut into thin shoestring fries
Salt, to taste
Black pepper, to taste
Oil for frying (enough to heat to 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 cracked black peppercorns (plus 1 tbsp crushed peppercorns)
½ tsp salt
2 tbsp fresh parsley, finely chopped

Instructions

Prepare 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, which helps achieve extra crispiness when fried.
Season the steak: Pat the ribeye steak dry and generously season both sides with your preferred steak seasoning, such as Hardcore Carnivore Black or Steak Seasoning. Set aside while preparing the pan.
Cook the steak: Heat a skillet over medium-high heat. Add the steak and cook, flipping every 2-3 minutes to ensure even browning and a perfect crust.
Baste the steak: Towards the end of cooking, add 5 tablespoons of unsalted butter and the bunch of fresh thyme to the skillet. Tilt the pan slightly and use a spoon to continuously baste the melted butter and thyme over the steak for intensified 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 to redistribute juices. Pour the remaining melted butter over the top during resting for added richness.
Make the sauce base: In the same skillet with the steak drippings, add the finely diced shallot and cook gently for 3-4 minutes until softened.
Deglaze with bourbon: Carefully pour in 2 ounces of bourbon and ignite it to flambé, letting the alcohol burn off while stirring to scrape up all the flavorful browned bits from the pan. Do not be alarmed by the flame; this adds depth to the sauce.
Add liquids: Pour in 3 tablespoons of beef broth and 2 tablespoons of Worcestershire sauce, stirring to combine all ingredients smoothly.
Add pepper and cream: Stir in 1 tablespoon of crushed black peppercorns and then pour in 1.5 cups of heavy cream. Continue stirring as the sauce simmers to thicken evenly.
Fry the fries: Drain and dry the soaked potato slices thoroughly. Heat oil to 350°F and fry the fries in batches until golden brown and crispy, about 3-5 minutes.
Season the fries: Immediately season the hot fries with salt and black pepper to taste.
Finish the sauce: Once the cream sauce has thickened nicely, stir in 2 tablespoons of finely chopped parsley. Remove from heat to preserve the fresh herb flavor.
Serve: Slice the rested steak against the grain. Plate a bed of the bourbon peppercorn cream sauce, then arrange the sliced steak on top. Serve freshly fried shoestring fries alongside.

Notes

For best results, use a cast iron skillet to achieve a great sear on the steak.
Soaking potatoes in ice water is essential to remove starch and ensure crispy fries.
If you prefer a milder sauce, reduce the amount of cracked peppercorns slightly.
Be cautious when flambéing the bourbon; keep a fire extinguisher nearby just in case, and do not lean over the pan.
To adjust doneness, use a meat thermometer: 130°F for medium-rare, 140°F for medium.
When frying fries, do not overcrowd the pan to maintain oil temperature and crispiness.

Keywords: steak recipe, bourbon peppercorn sauce, ribeye steak, NY strip steak, homemade fries, shoestring fries, creamy peppercorn sauce, skillet steak, steak dinner