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Steak with Bourbon Peppercorn Cream Sauce Recipe

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★★★★★

4.8 from 97 reviews

This juicy ribeye steak recipe features a rich and flavorful bourbon peppercorn cream sauce, complemented by crispy homemade Yukon gold fries. The steak is pan-seared to perfection with thyme and butter, then rested and served with a luscious sauce made by deglazing with bourbon and simmering shallots in a creamy peppercorn mixture. The fries are thinly sliced and deep-fried for a perfect golden crunch.

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 (or preferred steak seasoning)

Fries

  • 2 Yukon gold potatoes, peeled and cut into shoestring fries
  • Salt, to taste
  • Black pepper, to taste
  • Oil, for frying (enough for deep frying at 350°F)

Bourbon Peppercorn Cream Sauce

  • 1 shallot, finely diced
  • 1.5 cups heavy cream
  • 3 tbsp beef broth
  • 2 tbsp Worcestershire sauce
  • 2 oz bourbon
  • 1 tsp black peppercorns, cracked (use 1 tbsp for the sauce as per instructions)
  • 2 tbsp parsley, finely chopped
  • ½ tsp salt

Instructions

  1. Prepare the Potatoes: Peel the Yukon gold potatoes and slice them as thinly as possible into shoestring fries. Soak the sliced potatoes in ice water for 30 minutes to remove excess starch, which helps achieve a crispy texture when fried.
  2. Season the Steak: Pat the ribeye steak dry and generously season both sides with your favorite steak seasoning, such as Hardcore Carnivore Black or any preferred blend.
  3. 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. Continue until your desired doneness is reached.
  4. Baste with Butter and Thyme: Towards the end of cooking, add 5 tablespoons of unsalted butter and a bunch of fresh thyme to the skillet. Spoon the melted butter continuously over the steak for added flavor and moisture.
  5. Rest the Steak: Remove the steak from the skillet and let it rest for 10 minutes. Pour any remaining melted butter from the pan over the steak to keep it juicy.
  6. Make the Sauce Base: In the same skillet, cook the finely diced shallot for 3-4 minutes until softened. Carefully pour in the bourbon to deglaze the pan, igniting the alcohol to burn off (flaming may occur, so take caution).
  7. Add Broth and Worcestershire: Stir in the beef broth and Worcestershire sauce, mixing well to combine the flavors.
  8. Add Peppercorns and Cream: Stir in 1 tablespoon of cracked black peppercorns, then pour in the heavy cream. Stir continuously as the sauce thickens.
  9. Dry and Fry the Potatoes: Drain the soaked potatoes and dry them thoroughly with a kitchen towel. Heat oil to 350°F and fry the potatoes until golden brown and crispy.
  10. Season Fries: Immediately season the hot fries with salt and freshly ground black pepper to taste.
  11. Finish Sauce: Once the cream sauce has thickened, stir in the chopped parsley and turn off the heat.
  12. Serve: Slice the rested steak and arrange it on a plate. Spoon a generous bed of bourbon peppercorn cream sauce underneath or over the steak. Serve alongside the crispy shoestring fries.

Notes

  • Make sure to soak the potatoes in ice water to remove excess starch for crispier fries.
  • When igniting the bourbon to deglaze, do so carefully to avoid flare-ups.
  • Resting the steak after cooking allows juices to redistribute, resulting in a juicier steak.
  • You can adjust the amount of cracked peppercorns in the sauce depending on your spice preference.
  • Use a heavy skillet or cast iron pan for the best sear on the steak.

Keywords: steak recipe, bourbon peppercorn cream sauce, ribeye steak, homemade fries, pan-seared steak, creamy peppercorn sauce

Find it online: https://www.cheftara.com/steak-with-bourbon-peppercorn-cream-sauce-recipe-9/