Prep time: 5 mins | Cook time: 12 mins | Total time: 17 mins | Servings: 2

The combination of all the amazing flavours in this best steak sauce is undeniable! Sweet, savoury, and creamy with incredible depth of flavour and pops of heat from the peppercorns.


2 300grams/10 ounces New York Strip/Porterhouse steaks (or other of choice)

Salt and pepper

1 tablespoon vegetable oil


1/3 c. (85 ml) brandy or cognac (or marsala)

3/4 c. (185 ml) beef broth/stock, low sodium

1/2 c. (125 ml) cream, heavy/thickened

2 – 3 teaspoons coarsely crushed whole black peppercorns (or canned green peppercorns, drained)

How to make Steak with Creamy Peppercorn Sauce

Step 1: Twenty minutes before planning to cook the steaks, take them out of the fridge.

Step 2: Using a rolling pin, mortar, pestle, or the side of a hard knife, crush the pepper.


Step 1: Generously sprinkle both sides of the steak with salt and black pepper just before cooking.

Step 2: In a skillet, heat the oil over high heat until smoking.

Step 3: Add the steaks to the skillet and cook the first side for about 2 minutes until a great crust forms. Flip and cook the other side for another 2 minutes for medium-rare.

Step 4: On top of each other, stack the steaks. Sear the fat strip using tongs.

Step 5: Place the seared steaks on a plate and loosely cover with foil while you prepare the sauce.


Step 1: In the same skillet, add the brandy and cognac. Allow it to simmer rapidly for about a minute, scraping the bottom of the pan while the liquid simmers until mostly reduced and the harsh smell of alcohol is gone.

Step 2: Pour in the broth and simmer for about 2 to 3 minutes or until the liquid is reduced in half.

Step 3: Adjust the heat to medium, then add in the cream and pepper. Stir well and simmer for another 1 1/2 to 2 minutes until the mixture has thickened. Make sure not to allow the mixture to boil rapidly.

Step 4: Adjust the salt and pepper according to taste.

Step 5: To warm the serving plates, transfer the steaks. Spoon the sauce over. Enjoy immediately!


For this recipe, use a decent quality steak.

If you want to leave the alcohol behind, use the recipe in Note #5. And instead of using brandy in Step 1 for making the sauce, add 1/4 cup of non-alcoholic red wine or water instead.

To prevent the sauce from becoming too salty, don’t use full salt beef broth. Use only 1/3 cup of the beef broth, if you only have full salt beef stock and add 1/3 cup of water in the same skillet in Note #5.

I like using black peppercorns for this recipe because they are spicier. And the little pops of heat will be tampered with by the sweetness and creaminess of the sauce. If using canned green peppercorns, remember that they are less spicy and have a milder flavour.

Still, want the sauce after making the steaks on the BBQ? In a skillet, melt 1.5 tablespoons or 25 grams of butter over medium heat. Add a tbsp very finely chopped shallots/shallots (the small purple onions) and gently saute for about a minute. Pour in the brandy or cognac, adjust the heat to high, and continue with the recipe.

Garlic Spinach or Silverbeet: In a skillet, heat the olive oil. Add in the garlic and cook for about 20 seconds. Stir in the spinach until just beginning to wilt. Set aside and continue with the steak.

Nutrition Facts:

Amount Per Serving: Calories 352 | Fat 28g 43% | Saturated Fat 19g 119% | Cholesterol 81mg 27% | Sodium 187mg 8% | Potassium 224mg 6% | Carbohydrates 1g 0% | Protein 2g 4% | Vitamin A 875IU 18% | Calcium 39mg 4%