Steak with Bourbon Peppercorn Cream Sauce Recipe
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.
- 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
