Introduction

This Steak with Bourbon Peppercorn Cream Sauce is a flavorful and elegant dish perfect for any special occasion or cozy dinner. Juicy ribeye or NY strip steak is paired with a rich, creamy bourbon-infused peppercorn sauce and crispy homemade fries for a truly satisfying meal.

Steak with Bourbon Peppercorn Cream Sauce Recipe - Recipe Image

Ingredients

16 oz ribeye or NY strip steak
1 bunch thyme
5 tbsp unsalted butter
2 tbsp steak seasoning (such as Hardcore Carnivore Black or your favorite blend)
2 Yukon gold potatoes, peeled and cut into shoestring fries
1 shallot, finely diced
1.5 cups heavy cream
3 tbsp beef broth
2 tbsp Worcestershire sauce
2 oz bourbon
2 tbsp parsley, finely chopped
½ tsp salt
1 tsp black peppercorns, cracked

Instructions

Step 1: Peel the potatoes and slice them as thinly as possible into shoestring fries. Soak them in ice water for 30 minutes to remove excess starch.
Step 2: Season the ribeye steak with your chosen steak seasoning evenly on both sides.
Step 3: Heat a skillet over medium-high heat and cook the steak, flipping every 2-3 minutes until it reaches your desired doneness.
Step 4: In the last few minutes of cooking, add 5 tablespoons of butter and the bunch of thyme to the skillet. Baste the steak continuously with the melted butter and thyme for enhanced flavor.
Step 5: Remove the steak from the pan and let it rest for 10 minutes. Pour any remaining butter from the skillet over the steak before slicing.
Step 6: For the sauce, cook the shallot in the same skillet over medium heat for 3-4 minutes until softened.
Step 7: Carefully deglaze the pan with bourbon. Ignite the bourbon cautiously to burn off the alcohol, then stir in beef broth and Worcestershire sauce.
Step 8: Add 1 tablespoon of the crushed peppercorns, then stir in the heavy cream. Let the sauce thicken slightly.
Step 9: Drain and dry the soaked potatoes thoroughly, then fry them in oil heated to 350°F until golden brown and crispy.
Step 10: Immediately season the fries with salt and pepper after frying.
Step 11: Once the sauce is thickened, stir in the chopped parsley and remove the pan from heat.
Step 12: Slice the rested steak and serve it over a bed of the bourbon peppercorn cream sauce alongside the crispy fries.

Tips & Variations

For an extra smoky flavor, use smoked paprika in your steak seasoning blend.
If you prefer a milder sauce, reduce the amount of cracked peppercorns to suit your taste.
Try substituting Yukon gold potatoes with sweet potatoes for a slightly sweet contrast.
Use a heavy-bottomed skillet or cast iron pan for better heat retention and searing.
If you don’t have bourbon, a splash of brandy or whiskey can be a good alternative in the sauce.

Storage

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on low heat to avoid curdling. Fries are best eaten fresh but can be reheated in an oven or air fryer to regain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, other tender cuts like filet mignon or sirloin can work well, though cooking times may vary to achieve your preferred doneness.

Is it necessary to ignite the bourbon?

Igniting the bourbon helps burn off the alcohol while adding a subtle smoky flavor, but you can skip this step and carefully simmer the sauce to reduce the alcohol content instead.

Steak with Bourbon Peppercorn Cream Sauce Recipe

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★★★★★

4.9 from 103 reviews

This delicious Steak with Bourbon Peppercorn Cream Sauce recipe features a perfectly cooked ribeye or NY strip steak paired with crispy homemade Yukon gold fries. The rich, creamy bourbon peppercorn sauce adds a luxurious depth of flavor, enhanced by aromatic thyme and a touch of Worcestershire. Perfect for a special dinner, this dish combines classic steakhouse flavors with a refined homemade touch.

Author: Lila
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Steak and Seasoning

16 oz ribeye or NY strip steak
1 bunch thyme
5 tbsp unsalted butter
2 tbsp Hardcore Carnivore Black or Steak Seasoning

Fries

2 Yukon gold potatoes, peeled and cut into shoe string fries
Oil for frying (enough to fry at 350°F)
½ tsp salt
Freshly cracked black pepper, to taste

Bourbon Peppercorn Cream Sauce

1 shallot, finely diced
1.5 cup heavy cream
3 tbsp beef broth
2 tbsp Worcestershire sauce
2 oz bourbon
1 tsp black peppercorns, cracked (use 1 tbsp crushed peppercorns in cooking)
2 tbsp parsley, finely chopped

Instructions

Prep the Potatoes: Peel the Yukon gold potatoes and slice them as thinly as possible into shoe string fries. Soak the sliced potatoes in ice water for 30 minutes to remove excess starch, which helps achieve extra crispiness when frying.
Season the Steak: Pat the ribeye dry and season generously on both sides with your favorite steak seasoning, such as Hardcore Carnivore Black or your preferred steak rub.
Cook the Steak: Heat a skillet over medium-high heat. Cook the steak, flipping every 2-3 minutes to ensure even cooking and a nice crust. Towards the end of cooking, add 5 tablespoons of unsalted butter and a bunch of fresh thyme to the skillet, and baste the steak continuously with the melted butter and herb infusion.
Rest the Steak: Remove the steak from the pan when it reaches your ideal doneness. Let it rest on a cutting board for 10 minutes to allow the juices to redistribute. Pour the remaining melted butter from the pan over the steak for extra flavor and moisture.
Prepare the Sauce: In the same skillet, cook the finely diced shallot for 3-4 minutes until softened. Carefully deglaze the pan by adding the bourbon, igniting it briefly to burn off the alcohol (be cautious of the flame). Then add the beef broth and Worcestershire sauce, stirring to combine.
Add Peppercorns and Cream: Stir in 1 tablespoon of crushed black peppercorns, then pour in the heavy cream. Continue stirring and simmer until the sauce thickens slightly.
Fry the Potatoes: Remove the potatoes from the ice water, pat them completely dry to prevent oil splatter, and fry them in oil heated to 350°F until golden brown and crispy.
Season the Fries: Immediately season the hot fries with salt and freshly cracked black pepper to taste.
Finish the Sauce: Once the cream sauce has thickened, stir in the finely chopped parsley. Then turn off the heat to prevent over-thickening or burning.
Serve: Slice the rested steak against the grain and arrange it on a plate with a bed of bourbon peppercorn cream sauce. Serve the crispy fries on the side for a complete, flavorful meal.

Notes

Soaking the potatoes in ice water is essential for crispy fries by removing excess starch.
Be careful when igniting the bourbon to avoid accidents; keep a lid nearby in case you need to smother the flame.
Resting the steak ensures juicy and tender results by allowing the meat fibers to relax.
You can use other steak seasonings if Hardcore Carnivore Black is unavailable.
Use a thermometer to check steak doneness if unsure: 130°F for medium-rare, 140°F for medium.
Adjust the amount of peppercorns in the sauce to your preferred spice level.
Ensure the fries are dry before frying to prevent oil splatters and sogginess.

Keywords: steak recipe, bourbon peppercorn sauce, ribeye steak, homemade fries, creamy sauce, skillet steak, steak dinner