Steak with Bourbon Peppercorn Cream Sauce Recipe
Juicy ribeye steak cooked to perfection and topped with a rich, creamy bourbon peppercorn sauce, served alongside crispy homemade Yukon gold fries. This comforting yet decadent dish combines the robust flavors of black peppercorns, fresh thyme, and bourbon-infused cream sauce for an elevated steakhouse experience at home.
- 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 fresh thyme
- 5 tbsp unsalted butter
- 2 tbsp Hardcore Carnivore Black or Steak Seasoning
- ½ tsp salt
- 1 tsp black peppercorns, cracked
Fries
- 2 Yukon gold potatoes, peeled and cut into shoestring fries
- Oil for frying (enough for deep frying at 350°F)
- Salt and pepper, to taste
- 2 tbsp parsley, finely chopped
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 tbsp cracked black peppercorns (from the 1 tsp cracked peppercorns above, reserve 1 tbsp for sauce)
Instructions
- Prep 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, then dry thoroughly before frying.
- Season the Steak: Generously season the ribeye steak with your preferred steak seasoning, such as Hardcore Carnivore Black or Steak Seasoning, ensuring an even coating on all sides.
- Cook the Steak: Heat a skillet over medium-high heat and sear the steak for about 2-3 minutes per side, flipping regularly for even cooking. Towards the last few minutes, add 5 tablespoons of unsalted butter and a bunch of fresh thyme to the skillet, then baste the steak continuously with the melted butter to infuse flavor and keep the meat moist.
- Rest the Steak: Remove the steak once it reaches your desired doneness and let it rest on a plate for 10 minutes. Pour the remaining melted butter from the pan over the steak to enhance richness.
- Make the Sauce: In the same skillet, sauté the finely diced shallot for 3 to 4 minutes until softened. Carefully add the bourbon and ignite it to flambé, allowing the alcohol to burn off and develop flavor. Once the flame subsides, add 3 tablespoons beef broth and 2 tablespoons Worcestershire sauce, stirring to combine. Stir in 1 tablespoon of cracked black peppercorns, then pour in 1.5 cups heavy cream and simmer until the sauce thickens. Stir in chopped parsley and remove from heat.
- Fry the Fries: Heat oil to 350°F in a deep fryer or heavy pot. Fry the dried potato slices in batches until golden brown and crispy, then immediately season with salt and pepper.
- Serve: Slice the rested steak against the grain and serve atop a bed of the bourbon peppercorn cream sauce, accompanied by the crispy homemade fries garnished with parsley.
Notes
- Soaking the potatoes in ice water removes starch, resulting in crispier fries.
- Be cautious when flambéing the bourbon; keep a lid nearby to smother the flames if needed.
- Resting the steak allows juices to redistribute, ensuring a juicy bite.
- You can adjust the amount of cracked peppercorns in the sauce to control the spice level.
- Use unsalted butter to better control the seasoning of the dish.
- For best results, use a heavy-bottomed skillet or cast iron pan for cooking the steak and making the sauce.
Keywords: steak recipe, bourbon peppercorn sauce, ribeye steak, homemade fries, creamy steak sauce, pan-seared steak, crispy fries
