Introduction

This Steak with Bourbon Peppercorn Cream Sauce is a rich and flavorful dish perfect for elevating any dinner. Tender ribeye paired with a creamy, boozy peppercorn sauce and crispy fries makes for a truly satisfying meal.

Steak with Bourbon Peppercorn Cream Sauce Recipe - Recipe Image

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 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. Soak the slices in ice water for 30 minutes to remove excess starch.
Step 2: Season the ribeye generously with your favorite steak seasoning.
Step 3: Heat a skillet over medium-high heat and cook the steak, flipping every 2-3 minutes for even cooking.
Step 4: Towards the end of cooking, add 5 tablespoons of butter and a bunch of thyme to the pan. Baste the steak continuously with the melted butter for extra flavor.
Step 5: Remove the steak once it reaches your desired doneness. Let it rest for 10 minutes, pouring any remaining butter over the top.
Step 6: For the sauce, cook the diced shallot in the skillet for 3-4 minutes until softened. Carefully deglaze the pan with bourbon—ignite it briefly to burn off the alcohol.
Step 7: Add beef broth and Worcestershire sauce, then stir in 1 tablespoon of cracked black peppercorns.
Step 8: Pour in the heavy cream and stir until the sauce thickens.
Step 9: Dry the potato slices thoroughly and fry them in oil heated to 350°F until golden and crisp.
Step 10: Season the fries immediately with salt and pepper after frying.
Step 11: Once the sauce is thickened, stir in chopped parsley and remove from heat.
Step 12: Slice the rested steak and serve over a bed of the bourbon peppercorn cream sauce, accompanied by the crispy fries.

Tips & Variations

Use a cast iron skillet to sear the steak for a better crust and flavor.
If you prefer less alcohol flavor, let the bourbon flame burn out completely before adding other ingredients.
For a gluten-free version, ensure your Worcestershire sauce is gluten-free or substitute with coconut aminos.
Swap Yukon gold potatoes for sweet potatoes for a different fry flavor.

Storage

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a low oven or skillet to avoid overcooking. Warm the sauce over low heat, stirring occasionally. For fries, reheat in a hot oven or air fryer to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, other cuts like sirloin or filet mignon can work well, though cooking times may vary based on thickness and fat content.

What if I don’t have black peppercorns?

You can substitute freshly ground black pepper, but the texture and intensity might be milder compared to cracked peppercorns.

Steak with Bourbon Peppercorn Cream Sauce Recipe

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4.5 from 113 reviews

This delicious Steak with Bourbon Peppercorn Cream Sauce recipe features a perfectly cooked ribeye or New York strip steak served with crispy Yukon gold shoe string fries and a rich, flavorful cream sauce infused with bourbon, cracked black peppercorns, and fresh herbs. The steak is pan-seared and basted with butter and thyme for an indulgent finish, while the sauce is made in the same skillet to capture all the savory flavors.

Author: Tara
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Steak and Seasoning

16 oz ribeye or New York strip steak
2 tbsp Hardcore Carnivore Black or your favorite steak seasoning
1 bunch thyme
5 tbsp unsalted butter

Fries

2 Yukon gold potatoes, peeled and cut into shoe string fries
Oil for frying (enough to maintain 350°F)
½ tsp salt
1 tsp black peppercorns, cracked (for seasoning fries and sauce)

Bourbon Peppercorn Cream Sauce

1 shallot, finely diced
2 oz bourbon
3 tbsp beef broth
2 tbsp Worcestershire sauce
1.5 cup heavy cream
2 tbsp parsley, finely chopped

Instructions

Prepare the fries: 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.
Season the steak: Pat the ribeye steak dry and season it generously with your favorite steak seasoning or Hardcore Carnivore Black seasoning, ensuring even coverage on all sides.
Cook the steak: Heat a skillet over medium-high heat. Place the steak in the hot skillet and cook for about 2-3 minutes per side, flipping regularly to develop a crust and cook evenly.
Baste with butter and thyme: Toward the end of cooking, add 5 tablespoons of unsalted butter and a bunch of thyme to the skillet. Tilt the pan slightly and spoon the melted butter over the steak repeatedly to baste it, imparting rich flavor and moisture.
Rest the steak: Remove the steak from the skillet when it reaches your desired doneness. Let it rest on a plate for 10 minutes to allow juices to redistribute. Pour any remaining melted butter from the pan over the steak for extra richness.
Make the bourbon peppercorn cream sauce: In the same skillet, add the finely diced shallot and cook for 3-4 minutes until softened. Carefully deglaze the pan with 2 ounces of bourbon—ignite the bourbon to burn off the alcohol safely, then stir in 3 tablespoons beef broth and 2 tablespoons Worcestershire sauce.
Add peppercorns and cream: Stir in 1 tablespoon of cracked black peppercorns, then pour in 1.5 cup of heavy cream. Simmer gently while stirring until the sauce thickens to a creamy consistency.
Fry the fries: Dry the soaked potatoes thoroughly and fry them in oil heated to 350°F until golden brown and crispy, about 4-6 minutes. Remove and drain on paper towels.
Season fries and finish sauce: Immediately season the fries with ½ teaspoon salt and some cracked black pepper. Stir 2 tablespoons of chopped parsley into the thickened sauce, then turn off the heat.
Serve: Slice the rested steak and serve it atop a bed of the bourbon peppercorn cream sauce, accompanied by the crispy shoe string fries on the side.

Notes

Soaking the potatoes in ice water removes starch, resulting in crispier fries.
When igniting bourbon, do so carefully to avoid flare-ups and keep a lid nearby for safety.
You can substitute ribeye with New York strip or any preferred steak cut.
Letting the steak rest is crucial to keep it juicy and tender.
Use freshly cracked black peppercorns for a more robust pepper flavor in the sauce.

Keywords: steak, bourbon cream sauce, peppercorn sauce, pan-seared steak, shoe string fries, ribeye, New York strip, homemade fries, creamy sauce