Steak with Bourbon Peppercorn Cream Sauce Recipe
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.
- 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
