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Steak with Bourbon Peppercorn Cream Sauce Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add liquids: Pour in 3 tablespoons of beef broth and 2 tablespoons of Worcestershire sauce, stirring to combine all ingredients smoothly.
  9. 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.
  10. 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.
  11. Season the fries: Immediately season the hot fries with salt and black pepper to taste.
  12. 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.
  13. 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

Find it online: https://www.cheftara.com/steak-with-bourbon-peppercorn-cream-sauce-recipe-3/