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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.

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

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

Find it online: https://www.cheftara.com/steak-with-bourbon-peppercorn-cream-sauce-recipe-7/