Steakhouse Peppercorn Crusted Steak
This steakhouse classic features tender beef coated in coarsely crushed black peppercorns that create a bold, aromatic crust. Seared to perfection with butter basting, it’s finished with an optional brandy cream sauce that turns a simple steak into an elegant centerpiece worthy of any special occasion.
Prep Time : 10 min
Cook Time : 12 min
Servings : 4
10 min
12 min
4
Ingredients
For the Steak
• 800g beef tenderloin or strip steak (2 steaks, about 3cm thick)
• 10g flaky sea salt — this one on Amazon
• 25ml olive oil — this one on Amazon
• 40g unsalted butter
For the Peppercorn Crust
• 20g whole black peppercorns
For the Optional Pan Sauce
• 30ml brandy
• 80ml heavy cream
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Directions
- Temper the Steaks
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them completely dry with paper towels to ensure proper searing. - Prepare the Peppercorn Crust
Place the 20g whole black peppercorns in a mortar and pestle or under the bottom of a heavy pan. Crush them coarsely until they’re cracked into large pieces but not finely ground—you want texture, not powder. - Season and Crust the Steaks
Season both sides of the steaks generously with the 10g flaky sea salt. Press the crushed peppercorns firmly onto both sides of each steak, creating an even crust that adheres well to the meat. - Heat the Pan
Heat the 25ml olive oil in a heavy cast iron or stainless steel skillet over high heat until it’s shimmering and nearly smoking. The pan must be very hot for a proper crust. - Sear the First Side
Carefully place the steaks in the hot pan and sear for 4 minutes without moving them. Resist the urge to flip or shift—this allows a proper crust to form. - Flip and Baste
Flip the steaks and immediately add the 40g butter to the pan. Cook for another 3 to 4 minutes for medium-rare, continuously spooning the melted butter over the steaks to baste them. - Make the Optional Sauce
If making the pan sauce, transfer the steaks to a cutting board. Add the 30ml brandy to the hot pan, standing back as it may flame briefly. Once the flame subsides, add the 80ml heavy cream and simmer for 2 minutes until the sauce is slightly thickened, scraping up any browned bits. - Rest and Serve
Let the steaks rest for 5 minutes to allow the juices to redistribute. Slice against the grain and serve immediately, drizzling with the brandy cream sauce if you made it.
*Notes :
- Crushing your own peppercorns provides superior texture and flavor compared to pre-ground pepper—the larger pieces create pockets of intense flavor without overwhelming heat.
- Press the peppercorns firmly into the meat so they adhere during cooking; a gentle press won’t survive the searing process.
- When adding brandy, it may ignite from the heat—this is normal and adds flavor, but stand back and the flame will subside within seconds.
- Skipping the cream sauce reduces the calorie count to approximately 400 kcal per serving while maintaining all the peppercorn-crusted flavor.
- For perfect doneness, use a meat thermometer: 52-54°C for medium-rare, 57-60°C for medium.
Nutrition Facts
( per serving )
Calories
~571 kcal
Protein
42.5 g
Fat
45 g
Carbs
~1.5 g
Calories
~571 kcal
Protein
42.5 g
Fat
45 g
Carbs
~1.5 g
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Peppercorn Crusted Steak
Ingredients
Method
- Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them completely dry with paper towels to ensure proper searing.
- Place the 20g whole black peppercorns in a mortar and pestle or under the bottom of a heavy pan. Crush them coarsely until they're cracked into large pieces but not finely ground—you want texture, not powder.
- Season both sides of the steaks generously with the 10g flaky sea salt. Press the crushed peppercorns firmly onto both sides of each steak, creating an even crust that adheres well to the meat.
- Heat the 25ml olive oil in a heavy cast iron or stainless steel skillet over high heat until it's shimmering and nearly smoking. The pan must be very hot for a proper crust.
- Carefully place the steaks in the hot pan and sear for 4 minutes without moving them. Resist the urge to flip or shift—this allows a proper crust to form.
- Flip the steaks and immediately add the 40g butter to the pan. Cook for another 3 to 4 minutes for medium-rare, continuously spooning the melted butter over the steaks to baste them.
- If making the pan sauce, transfer the steaks to a cutting board. Add the 30ml brandy to the hot pan, standing back as it may flame briefly. Once the flame subsides, add the 80ml heavy cream and simmer for 2 minutes until the sauce is slightly thickened, scraping up any browned bits.
- Let the steaks rest for 5 minutes to allow the juices to redistribute. Slice against the grain and serve immediately, drizzling with the brandy cream sauce if you made it.
Notes
- Crushing your own peppercorns provides superior texture and flavor compared to pre-ground pepper—the larger pieces create pockets of intense flavor without overwhelming heat
- Press the peppercorns firmly into the meat so they adhere during cooking; a gentle press won’t survive the searing process
- When adding brandy, it may ignite from the heat—this is normal and adds flavor, but stand back and the flame will subside within seconds
- Skipping the cream sauce reduces the calorie count to approximately 400 kcal per serving while maintaining all the peppercorn-crusted flavor
- For perfect doneness, use a meat thermometer: 52-54°C for medium-rare, 57-60°C for medium