Rib-eye steak with green peppercorn sauce is a steakhouse classic. The creamy peppercorn sauce with the tender, juicy steak is a match made in heaven. I really can’t resist the temptation of another steak dinner since I posted the last recipe of steak which is served with Béarnaise sauce.
Green peppercorns are the same berries as the black ones, but they are picked before they are ripe. They deliver the familiar peppery flavour with less pungency compared to the black peppercorns. Green Peppercorns are often preserved in brine (salted water). I prefer using them in making the sauce in this recipe. But if you are unable to find green peppercorns in brine, you can also use dried green peppercorns. Soak them in warm salted water for 1 hour and drain before use.
Ingredients
- 2 x well-marbled rib-eye steaks of a rare or traditional breed which was grass fed, hung for at least 28 days (minimum 2.5cm thickness, ideally 3.5-4cm) (Please see previous post on Grilled Rib-eye Steak with Béarnaise Sauce to find out more about cattle breeds.)
For the green peppercorn sauce:
- 200ml beef stock
- 80ml brandy or cognac
- 80ml double cream
- 15g unsalted butter
- 2tbsp green peppercorns in brine, strained
- 1tsp mustard
Instructions
- For the green peppercorn sauce, boil the stock and brandy under high heat until the volume is reduced by half. Reduce heat to medium. Add cream and butter, and cook until the sauce thickens and the colour darkens. Stir in the peppercorns and mustard. Season with salt and pepper to taste.
- Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature.
- Cook the steaks on a very hot grill or frying pan for about 2-3 minutes on each side (depending on thickness and how well-done you like your steak). If you have a thermometer probe, the internal temperature should be about 50-55°C. Rest the steak for 5 minutes and it will continue to be cooked to medium rare during resting. Sprinkle sea salt flakes and coarsely ground black pepper on top.
- Serve with the green peppercorn sauce, salad/cooked vegetables and chips/French fries.
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