There’s something timeless about a perfectly seared steak topped with creamy peppercorn sauce — the kind that makes every bite melt in your mouth. I still remember watching my mother make it in her old frying pan, using just pantry staples and freshly crushed black pepper instead of brandy or fancy ingredients. The aroma alone was enough to make everyone rush to the table.
This peppercorn sauce recipe for steak is simple, elegant, and takes just 10 minutes to prepare. Made with freshly crushed black peppercorns, savory beef broth, and rich cream, it’s smooth, flavorful, and a must-try for any steak lover. Whether you’re making a weeknight dinner or hosting a steak night with friends, this sauce adds that restaurant-style charm right at home.
Looking for easy dinner recipes? Check out Oven Baked Chicken Breast, Honey Chicken with Honey Garlic Sauce, Garlic Butter Rice, and Potato Gratins.
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What is Peppercorn Sauce?
Creamy peppercorn sauce is a classic steakhouse-style sauce that adds rich, savory flavor with a warm peppery kick. Traditionally made with brandy or cognac, my version skips the alcohol while keeping all the bold taste — thanks to freshly crushed black peppercorns, butter, beef broth, and cream.
It’s silky, flavorful, and ready in just a few minutes — the perfect companion for grilled steak, chicken, or roasted vegetables. Whether it’s a family dinner or a cozy weekend meal, this peppercorn sauce for steak instantly transforms any dish into something special.
Why You’ll Love 💛 This Sauce
- No brandy, alcohol or cognac — all flavor, no fuss.
- Creamy and smooth with a peppery kick.
- Ready in just 10 minutes!
- Perfectly complements beef, chicken, or grilled veggies.
- Made with simple ingredients from your pantry.
- 100% halal sauce to pair up with steak dinner.
It's a Black Peppercorn Sauce Recipe. A fantastic creamy accompaniment for beef steak that doesn’t require any brandy or liquor. You can also make this sauce using green, pink, or white peppercorns for a twist!
Ingredients You’ll Need
This rich and creamy peppercorn sauce for steak is a simple one-pan recipe you can prepare effortlessly at home. Here’s what you’ll need:
- Olive Oil: Adds a glossy finish and helps sauté the crushed garlic for that deep flavor base.
- Meat Broth: Use homemade beef broth made from bones, garlic, salt, and peppercorns — it gives the sauce a bold, savory depth.
- Cream: Fresh or heavy cream creates a smooth, restaurant-style texture. You can also substitute it with milk for a lighter version.
- Salt & Peppercorns: Season with a pinch of salt and freshly crushed black peppercorns for that signature peppery bite.
- Beef Steak: Marinate with salt, garlic, paprika, vinegar, and thyme, then pan-fry in olive oil for a juicy, flavorful base to pair with your sauce.
How To Make Creamy Peppercorn Sauce For Steak
Before we start, remember — this recipe skips brandy or alcohol, yet delivers the same creamy, flavorful steakhouse-style taste. Instead, we’re using a rich blend of homemade meat broth, fresh cream, and crushed black peppercorns to create that perfect balance of heat and smoothness.
🥣 1. Prepare the Peppercorn Sauce
- In a heated pan, pour olive oil and sauté fresh garlic until aromatic.
- Add the meat broth and let it simmer for 2–3 minutes until it slightly reduces.
- Pour in the cream, stirring continuously until the sauce becomes smooth and starts to thicken.
- Season with salt and freshly crushed black peppercorns, then cook for another 3–4 minutes until you reach your desired consistency — either silky and pourable or thick and creamy.
🥩 2. Marinate the Steak
- Choose your favorite cut — flat cut, ribeye, New York strip, or filet mignon all work beautifully.
- Gently pound the steak and season it with salt, garlic, paprika, vinegar, and thyme.
- For best flavor, marinate overnight; if short on time, 2 hours is enough to infuse flavor.
💡 Tip: Check out this steak-cutting guide by Taste of Home for perfect portions.
🍳 3. Pan-Fry the Steak
- Heat olive oil (or avocado oil) in a heavy-bottom skillet over high heat.
- Place the marinated steak and sear for 4–5 minutes on one side until a roasted crust forms.
- Flip and cook the other side to your desired doneness.
- Remove from the pan and rest for a few minutes to let the juices redistribute.
🍽️ 4. Pour the Peppercorn Sauce Over Steak
- Place your cooked steak on a serving platter.
- Drizzle the warm peppercorn sauce over the top — I like to cover half the steak for a beautiful, restaurant-style presentation.
- Garnish with a sprinkle of crushed pepper or a sprig of thyme, and serve immediately with your favorite sides.
Substitute & Variations
- No Cream? Replace with whole milk or half-and-half — simmer a little longer to thicken naturally.
- No Beef Broth? Use chicken broth or vegetable stock for a lighter but still flavorful sauce.
- Extra Creamy Texture: Stir in a spoon of cream cheese or unsalted butter at the end for a richer, silkier finish.
- Add a Twist: A splash of Worcestershire sauce or a dash of Dijon mustard adds a subtle tang that balances the peppery flavor beautifully.
- Herb Boost: Add a pinch of thyme, rosemary, or parsley for an aromatic, steakhouse-style touch.
- Vegetarian Option: Use plant-based milk and vegetable broth, then thicken with a little cornstarch slurry for a creamy dairy-free sauce.
Pro Tips By Hinz
- Use the right fat base: Olive oil, avocado oil, or butter work beautifully to create a smooth, glossy sauce.
- Enhance the flavor with concentrated broth: Add rich beef broth to deepen the savory taste. Since it’s naturally salty, adjust your salt carefully.
- Match your stock to the meat:
- For beef steak, use beef stock for a bold, well-rounded flavor.
- For chicken steak, swap in chicken stock for a lighter, balanced taste.
- Cream substitutes: You can use milk instead of cream if you prefer a lighter sauce — though the texture will be thinner.
- Watch the heat: Never add cream over high heat; it may curdle. Lower the flame before mixing it in.
- Keep stirring: Continuous stirring ensures a silky, lump-free sauce texture.
- Use freshly ground pepper: For the best aroma and flavor, grind your black peppercorns fresh. You can even toss in a few whole peppercorns for extra punch and texture.
How to Store, Freeze & Reheat Peppercorn Sauce
Store:
Let the sauce cool completely before storing. Pour it into an airtight container or glass jar and refrigerate for up to 3 to 4 days.
Freeze:
For longer storage, you can freeze the sauce in a freezer-safe container or ice cube tray for up to 2 months. Once frozen, transfer cubes to a ziplock bag to save space.
Reheat:
Warm the sauce gently in a pan over low heat, stirring continuously. If it thickens too much, add a splash of milk or broth to bring back the creamy consistency. Avoid high heat — it can cause the cream to split.
Tip: Always thaw frozen sauce overnight in the refrigerator before reheating for the best texture and flavor.
Serving Idea
Classic Pairing: Pour this creamy peppercorn sauce generously over a perfectly seared beef steak — ribeye, filet mignon, or sirloin all work great.
With Sides: Serve alongside mashed potatoes, roasted potatoes, or sautéed mushrooms for a complete steakhouse-style meal. I love pairing with coleslaw.
With Chicken or Lamb: This sauce also complements baked chicken breast, lamb chops, or even meatballs, adding a luxurious finish.
Vegetarian Options: Drizzle over hot honey carrots, cauliflower steak, or crispy potato wedges — the creamy pepper flavor pairs beautifully.
Bread Lovers’ Choice: Enjoy it with a slice of garlic bread or No Knead Dinner Rolls to soak up every bit of that rich, peppery goodness.
Here you will find 40+ Best Appetizers for Steak Dinner
Popular Sauce Ideas To Try
If you're excited to give this Peppercorn Sauce Recipe for steak a go or explore something new, please remember to RATE THE RECIPE by clicking on the stars! Feel free to drop any questions you have in the comments—I’m here to help make your cooking experience a success. I’d also love to see your recipe photos, so don’t hesitate to share them with me for a chance to be featured in my Instagram stories.
Peppercorn Sauce Recipe For Steak (Without Brandy)
Equipment
- Frying Pan
Ingredients
Sauce Ingredients
- 1 tablespoon Olive Oil
- 1 teaspoon Garlic crushed
- 2 cups Beef broth
- 1 cup Cream Fresh or Heavy cream
- ⅓ teaspoon Salt
- ½ teaspoon Black peppercorns Freshly crushed
- 1 teaspoon Parsley for garnish.
Steak Ingredients
- 1 Beef Steak flat cut piece (200g is ideal)
- 4 pinches Salt 0.25 teaspoon
- 4 pinches Paprika
- 3 pinches Thyme
- 1 teaspoon Grated Garlic
- 1 teaspoon Vinegar
- 3 teaspoon Olive Oil Substitute: Avocado oil
Instructions
Preparation of Peppercorn Sauce
- Let's pour some olive oil into a pan and warm it slightly.
- Once heated, toss in crushed garlic and sauté it until it changes the color.
- Next, incorporate beef stock into the mixture, stirring thoroughly until it thickens, which should take 2 to 3 minutes.
- After achieving the desired consistency, add cream and use a spatula to blend the broth and cream until you have a smooth, uniform texture.
- Allow the mixture to cook for another 2 to 3 minutes over medium heat, making sure to stir continuously.
- Finally, season the dish with salt and freshly cracked black pepper, and finish it off with a sprinkle of chopped parsley for garnish.
Marinate the Steak
- I took a flat-cut beef steak but you can use ribeye, New York strip loin, or filet mignon based on your taste.
- Gently pound the steak and season it with salt, garlic, paprika, vinegar, and thyme.
- For the best flavor, marinate it overnight, though I only let it sit for 2 hours.
Pan Fry the Steak
- In a heavy bottom skillet pan, heat the olive oil and sear the steak for approximately 5 minutes on one side at high heat. Once it’s nicely marked, flip the steak and cook for another 5 minutes.
- Now turn the heat to low cover the pan and cook for another 5 minutes on steam. After 5 minutes, flip the steak again cover the lid and cook for another 5 minutes at low heat.
- After that, take off the lid and transfer the juicy steak to a serving platter. Drizzle the flavorful juices from the pan over the steak.
Drizzle the Peppercorn Sauce on Steak
- Drizzle the peppercorn sauce over the steak on a serving platter. Arrange the cooked steak on the platter and complete the presentation by pouring the sauce to cover one side of the steak.
- Serve it with mashed potatoes and roasted veggies.
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Notes
- Cook in olive oil or butter to prepare the sauce.
- Beef broth with bones is more recommended to serve sauce with beef steak.
- Monitor the salt quantity as the beef broth is salty in taste.
- If you don't want to use cream then switch with milk.
- Avoid to place cream on high heat otherwise it may curdle.
- Continous stirring is important to give a smooth texture to the sauce. Use freshly crushed black peppercorns.
Hinz
It's a classical peppercorn recipe for steak that you can easily prepare at home kitchen. Quick and easy dinner recipe for steak lovers.