Grilled Steak with Creamy Pepper Sauce
For a steak dinner that feels special without being fussy, this grilled steak with creamy pepper sauce keeps the method straightforward and the flavor bold. A quick seasoning, a hot grill or skillet, and a simple pan sauce are all you need for a satisfying meal that slices beautifully and plates well.
Recipe at a glance
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Ingredients
- 1 1/2 pounds steak, such as ribeye, strip steak, sirloin, or flat iron
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small shallot, finely minced
- 1 teaspoon crushed black peppercorns, coarsely cracked
- 1/2 cup low-sodium beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons grated Parmesan, optional
- 1 tablespoon chopped parsley, for serving
Instructions
- Pat the steak dry with paper towels. Season both sides with the salt, black pepper, and garlic powder. Let it sit at room temperature for 15 minutes while you preheat a grill to medium-high heat or heat a cast-iron skillet over medium-high heat.
- Brush the steak lightly with olive oil. If using a grill, cook the steak for about 4 to 6 minutes per side for medium-rare, depending on thickness. If using a skillet, sear for the same amount of time, pressing down gently so it makes good contact with the pan.
- Use a meat thermometer if you like precision: 125°F to 130°F for medium-rare, 135°F for medium, and 145°F for medium-well. The steak should feel springy but still have some give in the center.
- Transfer the steak to a plate or cutting board and rest it for 8 to 10 minutes. This keeps the juices in the meat instead of running out when you slice it.
- While the steak rests, make the sauce. In the same skillet or in a small saucepan, melt the butter over medium heat. Add the shallot and cook for 1 to 2 minutes until softened but not browned.
- Stir in the cracked peppercorns and cook for about 30 seconds, just until fragrant. Add the beef broth and simmer for 2 minutes, scraping up any browned bits from the pan.
- Lower the heat and stir in the cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 2 to 3 minutes until the sauce thickens enough to coat a spoon. For a richer finish, stir in the Parmesan. Taste and adjust with a small pinch of salt if needed.
- Slice the steak against the grain into thin strips. Spoon the creamy pepper sauce over the top or serve it alongside in a small cup. Finish with parsley.
Tips, serving ideas, and storage
Doneness cue: A rested medium-rare steak will have a warm red center that turns rosy toward the edges. If you prefer it more done, leave it on the heat a minute or two longer per side.
Serving ideas: This steak pairs well with roasted potatoes, mashed potatoes, buttered rice, green beans, asparagus, or a crisp salad. A warm crusty roll is handy for catching extra sauce.
Easy substitution: If you do not have shallot, use 2 tablespoons finely chopped onion. If you want a lighter sauce, swap half-and-half for the cream, though it will be a little thinner.
Storage: Refrigerate leftover steak and sauce separately in airtight containers for up to 3 days. Reheat the steak gently in a low oven or in a covered skillet over low heat. Warm the sauce over low heat with a splash of broth or water, stirring often so it stays smooth.
Make-ahead note: You can mix the dry seasoning up to a week ahead and keep it in a jar. For the best texture, cook the steak just before serving and slice it right before it hits the plate.
