Print

Steak with Bourbon Peppercorn Cream Sauce Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

A decadent and flavorful steak dinner featuring a perfectly seared ribeye or NY strip crowned with a rich bourbon peppercorn cream sauce. Served alongside crispy homemade Yukon gold shoe string fries, this recipe elevates a classic steak night with aromatic thyme butter basting and a creamy, boozy pan sauce.

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 your favorite steak seasoning)

Fries

  • 2 Yukon gold potatoes, peeled and cut into shoe string fries
  • Salt and pepper to taste
  • Oil for frying (preferably vegetable or canola oil)

Bourbon Peppercorn Cream Sauce

  • 1 shallot, finely diced
  • 1.5 cups 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. Prepare the 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 crispier fries.
  2. Season the Steak: Pat the ribeye or NY strip dry and season generously with your favorite steak seasoning or Hardcore Carnivore Black seasoning, ensuring an even coating on all sides.
  3. Cook the Steak: Heat a skillet over medium-high heat and cook the steak, flipping every 2-3 minutes to develop an even sear and cook to your desired doneness (about 8-12 minutes depending on thickness).
  4. Butter Baste with Thyme: In the last few minutes 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 repeatedly with the melted butter infused with thyme aroma.
  5. Rest the Steak: Remove the steak from the skillet once it reaches your preferred doneness. Let it rest on a plate for 10 minutes to redistribute juices, then pour any remaining melted butter from the pan over the steak.
  6. Make the Sauce Base: In the same skillet with the steak drippings, cook the finely diced shallot over medium heat for 3-4 minutes until softened and translucent.
  7. Deglaze with Bourbon: Carefully pour in the bourbon to deglaze the pan. Ignite the bourbon gently to flambé, allowing the alcohol to burn off while infusing smoky flavor; don’t be alarmed by the flame.
  8. Add Liquids: Stir in 3 tablespoons of beef broth and 2 tablespoons Worcestershire sauce, blending all the pan bits into a flavorful base.
  9. Incorporate Peppercorns and Cream: Add 1 tablespoon of cracked black peppercorns, then pour in 1.5 cups of heavy cream. Stir continuously to combine and let the sauce thicken slightly.
  10. Prepare the Fries: Remove the sliced potatoes from the ice water and dry thoroughly with a towel. Fry them in oil heated to 350°F until golden brown and crispy, about 3-5 minutes.
  11. Season the Fries: Immediately season the hot fries with salt and freshly ground black pepper to taste.
  12. Finish the Sauce: Once the sauce has thickened to your liking, stir in 2 tablespoons of finely chopped parsley, then turn off the heat to preserve freshness.
  13. Serve: Slice the rested steak and plate it over a bed of the bourbon peppercorn cream sauce. Serve the crispy shoe string fries on the side for a complete, indulgent meal.

Notes

  • Use a thermometer to cook the steak to your desired doneness: 130°F for medium-rare, 140°F for medium.
  • Soaking potatoes in ice water is key for crispy fries but make sure to dry them thoroughly before frying to avoid oil splatter.
  • When flambéing the bourbon, keep a long lighter or match handy and ensure there are no flammable materials overhead.
  • If you prefer a thicker sauce, simmer a bit longer or add a small slurry of cornstarch and water.
  • This recipe can be adapted with other cuts like striploin or sirloin if ribeye isn’t available.

Keywords: steak recipe, bourbon cream sauce, peppercorn sauce, homemade fries, ribeye steak, NY strip, steak dinner

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