Pan-Seared Steak with Peppercorn Sauce
A cast iron pan gets hotter and holds heat better than almost anything else in a home kitchen — exactly what you need for a proper crust on a thick steak.
Serves
2
Prep
10 minutes plus resting time
Cook
15 minutes
Ingredients
- 2 New York strip or ribeye steaks (about 1.25 inches thick), room temperature
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter, divided
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
- 2 tablespoons whole black peppercorns, coarsely crushed
- 1/3 cup (80ml) beef broth
- 1/4 cup (60ml) brandy or cognac (optional)
- 1/2 cup (120ml) heavy cream
Instructions
- 1
Remove the steaks from the refrigerator 30–45 minutes before cooking to let them come closer to room temperature — a cold steak straight from the fridge cooks unevenly.
- 2
Pat the steaks completely dry with paper towels (moisture on the surface prevents browning) and season generously on both sides with salt and pepper.
- 3
Heat the vegetable oil in a heavy cast iron skillet over high heat until just beginning to smoke.
- 4
Add the steaks and sear without moving them for 3–4 minutes, until a deep brown crust forms.
- 5
Flip the steaks, then add 2 tablespoons butter, the smashed garlic, and thyme sprigs to the pan.
- 6
Reduce heat to medium and continue cooking for 3–4 minutes more, tilting the pan and continuously spooning the melted butter over the steaks (basting) — this bastes the top of the steak with hot fat while it finishes, cooking it evenly without needing to flip again. Cook until an instant-read thermometer reads 130°F for medium-rare (it will rise a few degrees more as it rests).
- 7
Transfer the steaks to a cutting board or plate and let rest, loosely tented with foil, for 8–10 minutes — skipping this step is the most common reason steaks lose all their juice the moment you cut into them.
- 8
For the sauce, discard the thyme and garlic from the pan. If using brandy, carefully add it to the hot pan (standing back, as it may briefly flame) and let it cook off for 30 seconds.
- 9
Add the crushed peppercorns and beef broth, scraping up any browned bits from the bottom of the pan.
- 10
Simmer for 2–3 minutes, then stir in the heavy cream and the remaining 1 tablespoon butter, whisking until the sauce thickens slightly, another 2–3 minutes.
- 11
Season the sauce with salt to taste, slice the rested steaks against the grain, and serve with the peppercorn sauce spooned over the top.
Chef's Tip — Basting with butter, garlic, and thyme during the last few minutes of cooking is a classic steakhouse trick — it bastes the meat in aromatic fat instead of just plain pan drippings.
Just $5/month. Cancel the takeout order instead. 🍟
More Beef & Pork Mains
Classic Beef Bourguignon
Julia Child's famous braise proves that time, not complexity, is what turns tough chuck into something silky — nearly every step here is about layering flavor slowly.
Braised Short Ribs
Short ribs need low, slow, moist heat to break down their heavy connective tissue into rich gelatin — rushing this cut with high heat only makes it tougher.
Beef Stroganoff
Searing the beef quickly over very high heat, then finishing the sauce separately and combining at the last second, keeps the meat tender instead of turning it grey and chewy.