Steak with Bourbon Peppercorn Cream Sauce Recipe
A rich and indulgent steak dish featuring a perfectly cooked ribeye or NY strip steak accompanied by crispy Yukon gold shoe string fries and topped with a luscious bourbon peppercorn cream sauce. The sauce combines the deep flavors of shallots, cracked peppercorns, and a splash of bourbon, creating a decadent, restaurant-quality experience at home.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 65 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 thyme
- 5 tbsp unsalted butter
- 2 tbsp Hardcore Carnivore Black or Steak Seasoning
Fries
- 2 Yukon gold potatoes, peeled and cut into shoe string fries
- Salt, to season
- Black pepper, to season
- Oil for frying (preferably vegetable or canola oil)
Bourbon Peppercorn Cream Sauce
- 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 (plus 1 tbsp crushed for sauce)
Instructions
- Prepare the Potatoes: Peel the Yukon gold potatoes and slice them as thinly as possible into shoe string fries. Soak the sliced potatoes in ice water for 30 minutes to remove excess starch, which will help in achieving crispiness.
- Season the Steak: Pat the ribeye steak dry and generously season it with your favorite steak seasoning, such as the Hardcore Carnivore Black or Steak Seasoning.
- Cook the Steak: Heat a skillet over medium-high heat. Place the steak in the skillet and cook, flipping every 2-3 minutes to ensure even cooking and a nice crust on both sides.
- Baste the Steak: Towards the end of cooking, add 5 tablespoons of unsalted butter and the bunch of thyme to the skillet. Tilt the pan and use a spoon to baste the steak repeatedly with the melted butter and thyme-infused fat to enhance 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, pouring over any remaining melted butter to keep it moist and flavorful.
- Make the Sauce Base: In the same skillet, cook the finely diced shallot for 3-4 minutes until softened. Carefully deglaze the pan with bourbon by pouring it in and igniting it to burn off the alcohol, then add the beef broth and Worcestershire sauce and stir to combine.
- Add Peppercorns and Cream: Stir in 1 tablespoon of crushed black peppercorns, then pour in the heavy cream. Mix well and simmer until the sauce thickens slightly.
- Prepare the Fries: Remove the potatoes from the ice water and dry them thoroughly with paper towels. Heat oil to 350°F (175°C) in a deep fryer or deep skillet and fry the potatoes until golden brown and crispy.
- Season the Fries: Immediately season the hot fries with salt and black pepper to taste for optimal flavor.
- Finish the Sauce: Once the cream sauce has thickened, stir in the chopped parsley and turn off the heat to preserve the fresh herbs.
- Serve: Slice the rested steak and plate it over a bed of the bourbon peppercorn cream sauce. Serve alongside the crispy shoe string fries for a complete meal.
Notes
- Soaking the potatoes in ice water is essential to remove starch and achieve crispy fries.
- When working with bourbon, be cautious during ignition as the flame can flare up higher than expected.
- Letting the steak rest allows the juices to redistribute, ensuring a juicy bite.
- You can substitute the Hardcore Carnivore seasoning with any high-quality steak seasoning blend.
- If you prefer, use a thermometer to cook the steak to your desired doneness: 130°F for medium-rare, 140°F for medium.
- Use fresh cracked peppercorns for the best texture and flavor in the sauce.
- Ensure potatoes are completely dry before frying to prevent dangerous oil splatter.
Keywords: steak recipe, bourbon peppercorn sauce, ribeye steak, shoe string fries, cream sauce, skillet steak, homemade fries
