Description
This recipe delivers incredibly tender meat with a savory, zesty green peppercorn crust and a rich, creamy sauce. It’s surprisingly straightforward to create this impressive dish, bringing gourmet flavors to your table with minimal effort.
Ingredients
Scale
- 2 8-10 oz steaks, 1.5 inches thick (ribeye, New York strip, or filet mignon)
- 2 Tbsp whole green peppercorns, drained if brined
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter, divided
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
- 0.5 cup low-sodium beef broth (or brandy/cognac)
- 0.5 cup heavy cream
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
Instructions
- Prep the Steak: Pat the steaks completely dry with paper towels. Season generously with 1 tsp salt and 0.5 tsp freshly ground black pepper on all sides.
- Crush Peppercorns: Place 2 Tbsp green peppercorns on a cutting board and lightly crush them with the bottom of a heavy pan or a mortar and pestle to a coarse texture. Press the crushed peppercorns onto all sides of the seasoned steaks, forming a thick crust.
- Sear the Steak: Heat 1 Tbsp olive oil and 1 Tbsp unsalted butter in a 10-inch skillet over medium-high heat until shimmering and just starting to smoke (about 2-3 minutes). Carefully place the crusted steaks into the hot pan with garlic and herbs. Sear for 2-3 minutes per side until a deep, golden-brown crust forms. For thicker cuts, sear 2 minutes per side, then transfer pan to a preheated 400°F (200°C) oven for 5-8 minutes to finish to medium-rare.
- Rest the Steak: Remove the steak from the pan and let it rest on a cutting board, loosely tented with foil, for 5-10 minutes to redistribute juices.
- Prepare the Green Peppercorn Sauce: While the steak rests, return the same skillet to medium heat. Remove the garlic and herbs if they look too dark. Add 0.5 cup beef broth (or brandy/cognac if using) to deglaze the pan, scraping up any browned bits. Simmer and reduce by half (about 2-3 minutes). Stir in the remaining 1 Tbsp unsalted butter and 0.5 cup heavy cream. Bring to a gentle simmer and cook until the sauce lightly coats the back of a spoon (about 3-5 minutes). Taste and adjust seasoning.
- Serve Your Gordon Ramsay Steak: Slice the rested steak against the grain into thick pieces. Arrange on plates and generously spoon the warm green peppercorn sauce over each slice.
Notes
For a dairy-free option for the sauce, use full-fat coconut cream instead of heavy cream. Ensure the pan is screaming hot before adding the steak to get a proper crust. For extra kick, add a pinch of chili flakes to the peppercorn crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing, Stovetop
- Cuisine: French, American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650 calories
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 150 mg
Keywords: gordon ramsay steak, green peppercorn, steak recipe, special dinner, easy dinner, beef, gourmet meal, high-protein