The Ultimate Guide to Grilled Peppercorn Steak with Creamy Garlic Butter Sauce

A Smoky, Seared Delight for Steak Lovers

There’s something magical about the aroma of steak sizzling on a hot grill, kissed by the smoky essence of charcoal and infused with the bold heat of black pepper. If you’re a fan of rich, savory flavors with a touch of creamy indulgence, then this Grilled Peppercorn Steak with a Creamy Garlic Butter Sauce is the perfect dish to master.

What is Peppercorn Steak?

Peppercorn Steak, also known as Steak au Poivre, is a classic dish featuring a crust of crushed black peppercorns, seared to perfection and often paired with a luscious, creamy sauce. Whether cooked over charcoal or in a sizzling pan, this dish is a true celebration of bold flavors and rich textures.

How to Grill the Perfect Peppercorn Steak

1. Choosing the Right Cut of Steak

• Best cuts: Ribeye, New York Strip, Filet Mignon
• Look for marbling for tenderness and juiciness
• Thickness matters: Aim for 1.5-inch thickness for even cooking

2. Essential Ingredients

For the Steak:

• 2 Ribeye or New York Strip steaks (1.5-inch thick)
• 2 tbsp black peppercorns, coarsely crushed
• 1 tbsp kosher salt
• 1 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, smashed
• Fresh thyme or rosemary (optional)

For the Creamy Peppercorn Sauce:

• 1 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 1/2 cup beef broth
• 2 tbsp crushed black peppercorns
• Salt to taste

3. Preparing the Steak

1. Crush the peppercorns using a mortar & pestle or rolling pin.
2. Pat the steak dry, then season generously with salt and press the peppercorns firmly onto both sides.
3. Let it rest at room temperature for 30 minutes to absorb flavors.

4. Grilling Over Charcoal for That Smoky Flavor

1. Preheat your grill to high heat (450-500°F).
2. Set up a two-zone fire (direct heat for searing, indirect heat for finishing).
3. Sear the steak over direct heat for 3-4 minutes per side, creating a flavorful crust.
4. Move to indirect heat and cook until internal temp reaches:
   • Rare: 120-125°F
   • Medium Rare: 130-135°F
   • Medium: 140-145°F
5. Rest the steak for 5-10 minutes before slicing.

5. Making the Creamy Garlic Butter Sauce

1. Melt butter in a pan over medium heat.
2. Sauté garlic until fragrant.
3. Add crushed black peppercorns, Dijon mustard, and beef broth. Let simmer.
4. Stir in heavy cream, season with salt, and let the sauce thicken.

6. Serving Suggestions

• Drizzle the creamy sauce over the steak or serve on the side.
• Pair with grilled asparagus, mashed potatoes, or crusty bread.
• A glass of bold red wine (Cabernet Sauvignon or Malbec) complements this dish beautifully.

Peppercorn Steak Recipe Table

Frequently Asked Questions (FAQs)

Q1: Can I cook Peppercorn Steak in a pan instead of grilling?

Absolutely! Use a cast-iron skillet over high heat, sear each side for 3-4 minutes, then finish in a 400°F oven if needed.

Q2: What kind of peppercorns should I use?

Black peppercorns are traditional, but you can mix in green or pink peppercorns for a unique twist.

Q3: How can I make the sauce spicier?

Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.

Q4: Can I use store-bought crushed pepper instead of whole peppercorns?

Freshly crushed peppercorns provide a better texture and stronger flavor compared to pre-ground pepper.

Conclusion

If you’re craving a bold, smoky, and indulgent steak, this Grilled Peppercorn Steak with Creamy Garlic Butter Sauce is the ultimate recipe to try. Whether cooked over charcoal for that authentic BBQ flavor or seared in a pan, this dish is guaranteed to impress. Fire up your grill, grab your best cut of steak, and enjoy the magic of seared black pepper perfection!

Call to Action

Now that you have everything you need to make the perfect Peppercorn Steak, it’s time to take action. Try this recipe, share your experience in the comments, and let us know how it turned out! Don’t forget to bookmark this page and share it with fellow steak lovers who would appreciate a smoky, peppery, and creamy delight.