Description

This Perfect Steak with Peppercorn Sauce recipe delivers a beautifully seared scotch fillet steak topped with a rich and creamy peppercorn sauce. Paired with a fresh rocket salad and crispy fries, this meal balances indulgence with simple, bold flavors. Perfectly cooked to your preference and finished with a luscious homemade sauce, it’s an impressive yet straightforward dish for steak lovers.

Ingredients

Scale

Steak

2 Scotch fillet (rib eye) steaks (approx. 250 g/9 oz each, 2.5–3 cm/1–1¼ inches thick)
1 tsp sea salt flakes
2 tbsp olive oil

Peppercorn Sauce

2 tbsp unsalted butter
1 tsp freshly minced garlic
2 tsp green peppercorns in brine, drained (optional)
1 tsp freshly cracked black pepper, plus extra to serve
¼ cup (60 ml) dry white wine (optional)
½ cup (125 ml) beef stock
1 cup (250 ml) thickened (heavy) cream (full-fat only!)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Sea salt flakes, to taste, plus extra to serve

Sides

Rocket (arugula) salad
Air fryer chips (fries), crispy oven fries or frozen fries

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Instructions

Prep the steak – Remove the steaks from the fridge and allow them to come to room temperature for at least 20 minutes, but no longer than 40 minutes. Pat the steaks dry thoroughly with a paper towel. Just before cooking, sprinkle all sides with sea salt flakes to help with flavor and searing (do not salt too early to avoid drawing out moisture and drying the steak).
Cook the steak – Heat a large heavy-based pan, preferably cast iron, over high heat. Add olive oil, then immediately place the steaks into the pan, making sure not to overcrowd for an even crust. Cook the steaks according to your desired doneness using a timer: Blue – 1 minute per side, Rare – 2 minutes per side, Medium-rare – 3 minutes per side, Medium – 4 minutes per side, Well-done – 5 minutes per side (reduce heat to medium after flipping to avoid burning).
Rest the steak – Transfer the steaks to a plate and loosely cover with foil. Let them rest for 5–10 minutes to allow juices to redistribute while you prepare the sauce.
Make the creamy peppercorn sauce – Turn the heat off and let the pan cool for 1-2 minutes to prevent burning the sauce. Add butter to the pan followed immediately by minced garlic, green peppercorns (if using), and freshly cracked black pepper. Stir for about 30 seconds. Return the pan to medium heat and add white wine (if used), scraping up brown bits, cooking for 2–3 minutes until reduced by half. Add beef stock and simmer another 2–3 minutes to reduce by half again. Stir in thickened cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 5–6 minutes until thickened, stirring occasionally. Season with sea salt to taste.
Slice the steak – Optionally slice the rested steaks against the grain for tenderness. Sprinkle with extra salt if desired.
Serve – Plate the sliced steak with a generous spoonful of peppercorn sauce. Serve alongside fresh rocket salad and crispy fries. Finish with extra cracked black pepper for an aromatic finish.

Notes

For best results, use steaks that are about 2.5–3 cm thick for even cooking.
Green peppercorns in brine add authenticity and a mild pepper flavor to the sauce but can be omitted if unavailable.
Freshly cracked black pepper is essential for vibrant flavor; add additional when serving if preferred.
A cast-iron pan is preferred for its excellent heat retention and crust formation on the steak.
Resting the steak after cooking is crucial to maintain juiciness and tenderness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Frying
Cuisine: Western