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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://www.cheftara.com/steak-with-bourbon-peppercorn-cream-sauce-recipe-8/