Introduction

This Steak with Bourbon Peppercorn Cream Sauce is a decadent and flavorful meal that brings restaurant-quality dining to your home kitchen. Juicy ribeye or NY strip steak is paired with a rich, creamy sauce spiked with bourbon and cracked peppercorns, complemented by crispy homemade shoe string fries. It’s perfect for a special dinner or when you want to impress with minimal fuss.

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 shoe string 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 into shoe string fries. Soak the slices 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 to 3 minutes until it reaches your desired doneness.
Step 4: About halfway through cooking, add 5 tablespoons of butter and the bunch of thyme to the skillet. Baste the steak with the melted butter and herbs.
Step 5: Remove the steak from the skillet and let it rest for 10 minutes. Pour the remaining melted butter from the pan over the steak before serving.
Step 6: For the sauce, cook the diced shallot in the skillet for 3–4 minutes until softened. Carefully add the bourbon to deglaze the pan—ignite the bourbon if you like to burn off the alcohol, but do so cautiously.
Step 7: Stir in the beef broth and Worcestershire sauce, then add 1 tablespoon of cracked peppercorns. Pour in the heavy cream and stir to combine. Let the sauce thicken slightly.
Step 8: Drain and dry the potato slices thoroughly, then fry them in oil heated to 350°F until golden brown and crispy.
Step 9: Immediately season the fries with salt and pepper after frying.
Step 10: When the sauce has thickened, stir in the chopped parsley and remove the pan from heat.
Step 11: Slice the steak and serve it over a bed of the bourbon peppercorn cream sauce with the crispy fries on the side.

Tips & Variations

For an extra flavorful crust, dry the steak with paper towels before seasoning to help it sear better.
You can substitute ribeye or NY strip with another steak cut like sirloin or filet mignon if preferred.
If you prefer a milder sauce, reduce the cracked peppercorns to ½ teaspoon.
Try adding a splash of brandy or cognac instead of bourbon for a different flavor profile.
Serve with a fresh green salad or steamed vegetables to balance the richness.

Storage

Store any leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking the steak; add a splash of cream or broth if the sauce thickens too much. The fries are best eaten fresh but can be reheated in a hot oven for a few minutes to regain some crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can use other cuts like sirloin, filet mignon, or even flank steak, but cooking times may vary. Ribeye and NY strip are preferred for their balance of tenderness and flavor.

How do I safely ignite the bourbon for deglazing?

Warm the pan off the heat briefly before carefully adding the bourbon, then use a long lighter or match to ignite the alcohol. Keep a lid nearby to smother the flame if needed. This step burns off the harsh alcohol flavor while leaving the rich bourbon taste.

Steak with Bourbon Peppercorn Cream Sauce Recipe

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★★★★★

4.4 from 78 reviews

A decadent and flavorful steak recipe featuring ribeye or NY strip served with a rich bourbon peppercorn cream sauce and crispy homemade Yukon gold fries. The steak is cooked to perfection in a skillet with butter and thyme, then paired with a creamy, boozy sauce that’s both savory and slightly sweet. Crisp fries make the perfect accompaniment, seasoned to enhance every bite.

Author: Tara
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
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 thyme
5 tbsp unsalted butter
2 tbsp Hardcore Carnivore Black or Steak Seasoning

Fries

2 Yukon gold potatoes, peeled and cut into shoestring fries
Salt, to taste
Black pepper, to taste
Oil for frying (enough to fry at 350°F)

Bourbon Peppercorn Cream Sauce

1 shallot, finely diced
1.5 cup heavy cream
3 tbsp beef broth
2 tbsp Worcestershire sauce
2 oz bourbon
1 tsp black peppercorns, cracked (use 1 tbsp crushed as indicated in instructions)
2 tbsp parsley, finely chopped
½ tsp salt

Instructions

Prepare Potatoes: 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 crispiness.
Season Steak: Pat the ribeye or NY strip steak dry and apply 2 tablespoons of your favorite steak seasoning evenly over the surface.
Cook Steak: Heat a skillet over medium-high heat and cook the steak, flipping every 2-3 minutes to get an even sear on both sides.
Baste Steak: Towards the end of cooking, add 5 tablespoons of unsalted butter and a bunch of thyme to the skillet. Continuously baste the steak with the melted butter and thyme aroma for enhanced flavor.
Rest Steak: Remove the steak from the skillet at your desired doneness level and let it rest for 10 minutes to retain juices. Pour any remaining melted butter from the pan over the steak.
Make Sauce Base: In the same skillet, cook the finely diced shallot over medium heat for 3-4 minutes until softened. Then deglaze the pan carefully with 2 ounces of bourbon — you may ignite it to burn off the alcohol safely, but be cautious with the flame.
Add Broth and Worcestershire: Pour in 3 tablespoons of beef broth and 2 tablespoons of Worcestershire sauce, stirring to combine and lift any browned bits from the pan.
Add Peppercorns and Cream: Stir in 1 tablespoon of cracked black peppercorns, then pour in 1.5 cups of heavy cream. Continue stirring the sauce as it thickens.
Fry Potatoes: Drain and dry the potatoes thoroughly after soaking. Fry them in oil heated to 350°F until golden brown and crispy.
Season Fries: Immediately after frying, season the fries with salt and black pepper to taste.
Finish Sauce: When the cream sauce has thickened, stir in 2 tablespoons of finely chopped parsley, then remove the sauce from heat.
Serve: Slice the rested steak and serve it on a bed of the bourbon peppercorn cream sauce alongside the crispy fries.

Notes

Soaking the potatoes in ice water removes starch and is key to crisp fries.
When igniting the bourbon, use caution and turn off any overhead fans/flames nearby for safety.
Resting the steak ensures it remains juicy and tender.
Use a heavy-bottom skillet or cast iron for best searing results.
The sauce can be adjusted with more or less bourbon to taste, but take care with flame control.

Keywords: steak, bourbon peppercorn sauce, ribeye, NY strip, creamy sauce, homemade fries, pan-seared steak, whiskey sauce, crispy fries