Steak with Creamy Peppercorn Sauce

Name: Steak with Creamy Peppercorn Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 to 3 tablespoons whole black peppercorns, crushed; 1-1/2 teaspoons white pepper; 4 boneless beef top loin steaks (12 ounces each); 1 teaspoon salt; 1/4 cup butter, melted; 1/4 cup Worcestershire sauce; 1 teaspoon hot pepper sauce; 1/4 cup half-and-half cream

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 5 min. + chilling Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by David Collin, Martinez, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 12, 2023

My wife and I both love spicy foods. This steak with peppercorn sauce is one of her favorite dishes. I have been cooking it as a treat on her birthday for years.

Steak with Peppercorn Sauce Tips

Can you use pink or white peppercorns instead of black to make steak with peppercorn sauce?

Yes! Pink and white peppercorns can be used instead of black peppercorns when making steak with peppercorn sauce. Learn more about the different kinds of peppercorns.

What other meats can you serve with peppercorn sauce instead of steak?

Top loin steak can also be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak, so all of these cuts of beef would be perfect to serve with this peppercorn sauce. Although, you could also prepare chicken, pork or pasta with the peppercorn sauce if you can't get enough!

What can you serve with steak with peppercorn sauce?

You can really serve whatever you’d like alongside steak with peppercorn sauce, but some great options include mashed potatoes, green beans and mushrooms.

—Julie Schnittka, Taste of Home Senior Editor

Editor's Note: 1 tablespoon of whole green peppercorns can be substituted for 1 tablespoon of the black peppercorns; 1 tablespoon of whole white peppercorns (crushed) can be used in place of the white pepper.

TEST KITCHEN APPROVED

Steak with Creamy Peppercorn Sauce

3 Reviews Add your review

Yield:4 servings

Prep:5 min

Cook:15 min

Save Saved Saving email print

Ingredients

2 to 3 tablespoons whole black peppercorns, crushed
1-1/2 teaspoons white pepper
4 boneless beef top loin steaks (12 ounces each)
1 teaspoon salt
1/4 cup butter, melted
1/4 cup Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 cup half-and-half cream

Text Ingredients

Shop Recipe

Directions

1
Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour.

2
Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks 1-2 minutes on each side.
3
Add Worcestershire sauce and hot pepper sauce; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 2-3 minutes longer. Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.

Nutrition Facts

1 steak with 2 tablespoons sauce: 487 calories, 17g fat (7g saturated fat), 157mg cholesterol, 919mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 73g protein.