🥩 Pan-Seared Steak with Peppercorn Sauce

Juicy, perfectly seared steak finished in a rich, savory peppercorn sauce.
This is the kind of recipe you make once… and then keep coming back to.
Simple, foolproof, and restaurant-quality at home.

🧾 Ingredients

• 2 ribeye or sirloin steaks (about 1–1½ inches thick)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic, lightly crushed
• ½ cup beef broth
• ½ cup heavy cream
• 1–2 teaspoons cracked black peppercorns

👩‍🍳 Preparation – Step by Step

1. Season the Steak

Pat steaks dry with paper towels.
Season generously on both sides with salt and black pepper.
Let rest at room temperature for 20 minutes.

2. Sear

Heat a heavy skillet over high heat.
Add olive oil and 1 tablespoon butter.
Once hot, add steaks and sear 3–4 minutes per side for medium-rare
(adjust to your preferred doneness).

3. Rest

Remove steaks from the pan and let them rest on a plate, loosely covered
with foil.

4. Make the Sauce

Lower heat to medium.
Add remaining butter and crushed garlic to the same pan.
Pour in beef broth, scraping up all the flavorful browned bits.
Stir in cracked peppercorns and simmer for 2–3 minutes.

5. Finish

Add heavy cream and simmer until the sauce thickens slightly.
Taste and adjust seasoning if needed.
Return steaks to the pan briefly, spooning sauce over them.

6. Serve

Slice steak against the grain and drizzle generously with sauce.
Serve with mashed potatoes, roasted vegetables, or crusty bread.