Steak with Bourbon Peppercorn Cream Sauce Recipe

Introduction

This steak with bourbon peppercorn cream sauce is a perfect blend of rich flavors and comforting textures. Juicy ribeye seared to perfection pairs beautifully with a creamy, boozy sauce that adds a delicious kick. Serve it alongside crispy shoestring fries for a memorable meal.

Ingredients

• 16 oz ribeye or NY strip
• 1 bunch thyme
• 5 tbsp unsalted butter
• 2 tbsp Hardcore Carnivore Black or Steak Seasoning
• 2 Yukon gold potatoes, cut into shoestring 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

1. Step 1: Peel the potatoes and slice them as thinly as possible. Soak the slices in ice water for 30 minutes to remove excess starch.
2. Step 2: Season the ribeye generously with your favorite steak seasoning.
3. Step 3: Heat a skillet over medium-high heat and cook the steak, flipping every 2-3 minutes to ensure even searing.
4. Step 4: Near the end of cooking, add 5 tablespoons of butter and a bunch of thyme to the pan. Use a spoon to baste the steak continuously with the melted butter.
5. Step 5: Remove the steak once it reaches your desired doneness. Let it rest for 10 minutes, then pour the remaining butter over the top.
6. Step 6: To make the sauce, cook the diced shallot in the skillet for 3-4 minutes until softened. Carefully add the bourbon and ignite it to flambé. Once the flame dies down, stir in the beef broth and Worcestershire sauce.
7. Step 7: Add one tablespoon of cracked black peppercorns, then pour in the heavy cream. Stir the mixture to combine.
8. Step 8: Dry the potato slices thoroughly, then fry them in oil heated to 350°F until golden and crisp.
9. Step 9: Season the fries immediately with salt and pepper.
10. Step 10: When the sauce thickens, stir in the chopped parsley and remove the pan from heat.
11. Step 11: Slice the rested steak and serve it over a bed of the bourbon peppercorn cream sauce alongside the crispy fries.

Tips & Variations

• Use a meat thermometer to check steak doneness for perfect results—130°F for medium-rare is ideal for ribeye.
• If you prefer less alcohol flavor, let the bourbon simmer for a few minutes before flambéing or skip igniting altogether.
• Substitute Yukon gold potatoes with sweet potatoes for a sweeter twist to the fries.
• Crack peppercorns coarsely for a more pronounced bite in the sauce, or grind them finely for a smoother texture.

Storage

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently over low heat while warming the steak in a skillet or oven to avoid overcooking. Fries are best eaten fresh but can be reheated in an oven to regain some crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, this recipe works well with ribeye, New York strip, or even filet mignon. Adjust cooking times based on the thickness and cut of the steak.

How do I safely flambé the bourbon?

Remove the pan from heat before adding the bourbon, then carefully ignite with a long lighter or match. Keep a lid nearby to smother the flame if needed and never lean over the pan during flambéing.

Steak with Bourbon Peppercorn Cream Sauce Recipe

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★★★★★

4.5 from 53 reviews

This recipe features a perfectly seared ribeye or NY strip steak paired with crispy homemade shoe string fries and a rich bourbon peppercorn cream sauce. The steak is seasoned and basted with butter and thyme for extra flavor, while the sauce combines shallots, bourbon, beef broth, Worcestershire sauce, and cracked black peppercorns to create a luxurious complement. This indulgent yet approachable dish is ideal for steak lovers seeking a classic, restaurant-quality meal at home.

• Author: Tara
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 65 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

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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

Potatoes

• 2 Yukon gold potatoes, peeled and cut into shoe string fries
• Oil for frying (enough to fry potatoes at 350°F)
• ½ tsp salt

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 peppercorns in cooking)
• 2 tbsp parsley, finely chopped

Instructions

1. Prepare 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 helps achieve crispiness when frying.
2. Season the Steak: Pat the ribeye or NY strip steak dry and season it generously with your favorite steak seasoning, such as Hardcore Carnivore Black or Steak Seasoning, ensuring even coverage.
3. Cook the Steak: Heat a skillet over medium-high heat. Cook the steak, flipping every 2-3 minutes to achieve a nice sear on each side and reach your preferred level of doneness.
4. Baste Steak with Butter and Thyme: Towards the end of cooking, add 5 tablespoons of unsalted butter and a bunch of fresh thyme to the skillet. Tilt the pan and use a spoon to baste the steak continuously with the melted butter and herb-infused juices.
5. Rest the Steak: Remove the steak from the skillet and let it rest for 10 minutes to allow juices to redistribute. Pour any remaining melted butter from the pan over the steak for added richness.
6. Make Bourbon Peppercorn Cream Sauce: In the same skillet, cook the finely diced shallot over medium heat for 3-4 minutes until softened. Carefully deglaze the pan with 2 ounces of bourbon by pouring it in and igniting it to burn off the alcohol (flambé). Then add 3 tablespoons of beef broth and 2 tablespoons Worcestershire sauce, stirring to combine.
7. Add Peppercorns and Cream: Stir in 1 tablespoon of crushed black peppercorns, then pour in 1.5 cups of heavy cream. Continue stirring the sauce until it thickens slightly.
8. Fry the Potatoes: Meanwhile, dry the soaked potato fries completely with a clean kitchen towel or paper towels. Heat oil to 350°F and fry the potatoes until golden brown and crispy, then remove and drain excess oil.
9. Season Fries: Immediately season the fries with ½ teaspoon salt and a pinch of black pepper while still hot for maximum flavor absorption.
10. Finish Sauce: Once the cream sauce has thickened, stir in 2 tablespoons of finely chopped parsley, then remove the skillet from heat.
11. Serve: Slice the rested steak and plate it on a bed of the bourbon peppercorn cream sauce. Serve the crispy fries on the side for a complete meal.

Notes

• Soaking potatoes in ice water removes starch to ensure crispiness.
• Use a heavy skillet like cast iron for best steak searing results.
• Be cautious when flambéing the bourbon—keep a lid nearby to smother flames if needed.
• Letting steak rest after cooking is crucial to retain juices, making it tender and flavorful.
• Adjust the amount of black peppercorns in the sauce to taste for desired spice level.
• Dry fries thoroughly before frying to prevent oil splatter and soggy fries.

Keywords: steak recipe, bourbon cream sauce, peppercorn sauce, ribeye steak, NY strip steak, homemade fries, shoe string fries, pan seared steak, skillet cooking