Steak with Bourbon Peppercorn Cream Sauce Recipe

Introduction

This Steak with Bourbon Peppercorn Cream Sauce is a deliciously indulgent dish that combines rich, tender ribeye with a creamy, flavorful sauce. Paired with crispy Yukon gold fries, it makes for a perfect hearty meal that’s sure to impress.

Ingredients

• 16 oz ribeye or NY strip
• 1 bunch thyme
• 5 tbsp unsalted butter
• 2 tbsp steak seasoning (such as Hardcore Carnivore Black)
• 2 Yukon gold potatoes, cut into shoe string fries
• 1 shallot, finely diced
• 1.5 cups heavy cream
• 3 tbsp beef broth
• 2 tbsp Worcestershire sauce
• 2 oz bourbon
• 2 tbsp parsley, finely chopped
• ½ tsp salt
• 1 tsp black peppercorns, cracked

Instructions

1. Step 1: Peel the potatoes and slice them as thinly as possible into shoe string fries. Soak them in ice water for 30 minutes to remove excess starch.
2. Step 2: Season the ribeye generously with your favorite steak seasoning.
3. Step 3: Heat a skillet over medium-high heat and cook the steak, flipping every 2-3 minutes until it reaches your desired doneness.
4. Step 4: In the last few minutes, add 5 tablespoons of butter and the bunch of thyme to the skillet. Baste the steak with the melted butter and thyme aroma.
5. Step 5: Remove the steak from the pan and let it rest for 10 minutes. Pour the remaining melted butter over the steak while resting.
6. Step 6: For the sauce, sauté the diced shallot in the same pan for 3-4 minutes. Carefully add bourbon to deglaze the pan—ignite it briefly to burn off the alcohol, then stir in beef broth and Worcestershire sauce.
7. Step 7: Add 1 tablespoon of cracked peppercorns, then pour in the heavy cream. Stir until the sauce is combined and begins to thicken.
8. Step 8: Dry the soaked potatoes thoroughly, then fry them in 350°F (175°C) oil until golden brown and crispy.
9. Step 9: Immediately season the fries with salt and pepper once they come out of the oil.
10. Step 10: Once the sauce has thickened, stir in the chopped parsley and turn off the heat.
11. Step 11: Slice the rested steak and serve it over a bed of the bourbon peppercorn cream sauce, alongside the crispy fries.

Tips & Variations

• Use a cast iron skillet for even heat and better searing on the steak.
• Substitute heavy cream with half-and-half for a lighter sauce, but expect a thinner consistency.
• If you prefer less spice, reduce the cracked peppercorns to ½ tablespoon.
• For a smoky touch, add a splash of smoked paprika to the fries before frying.

Storage

Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. Reheat the sauce gently on the stove over low heat to prevent curdling, and warm the steak briefly in a low oven or skillet to maintain moisture. Fries are best eaten fresh but can be reheated in an oven for crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, you can use other cuts like sirloin or filet mignon, but ribeye or NY strip tend to offer the best balance of flavor and tenderness for this sauce pairing.

Is it necessary to ignite the bourbon when making the sauce?

Igniting the bourbon is optional; it helps burn off the alcohol quickly and adds a caramelized flavor. You can simply simmer it if you prefer to avoid an open flame.

Steak with Bourbon Peppercorn Cream Sauce Recipe

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This Steak with Bourbon Peppercorn Cream Sauce recipe features a perfectly seared ribeye or NY strip steak enhanced by a rich and creamy bourbon-infused peppercorn sauce. Served alongside crispy homemade Yukon gold shoe string fries, this dish balances bold flavors with a decadent creamy sauce, making it an impressive yet approachable meal for steak lovers.

• Author: mia
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

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Steak and Seasoning

• 16 oz ribeye or NY strip steak
• 1 bunch thyme
• 5 tbsp unsalted butter
• 2 tbsp Steak Seasoning (Hardcore Carnivore Black or preferred)

Fries

• 2 Yukon gold potatoes, peeled and cut into shoe string fries
• Salt and pepper to taste
• Oil for frying (enough to fry potatoes at 350°F)

Sauce

• 1 shallot, finely diced
• 1.5 cups heavy cream
• 3 tbsp beef broth
• 2 tbsp Worcestershire sauce
• 2 oz bourbon
• 1 tsp black peppercorns, cracked (use 1 tbsp crushed for sauce)
• 2 tbsp parsley, finely chopped
• ½ tsp salt

Instructions

1. Prepare the Potatoes: Peel the Yukon gold potatoes and slice them as thinly as possible into shoe string fries. Soak the sliced potatoes in ice water for 30 minutes to remove excess starch, which helps in achieving crispiness.
2. Season the Steak: Pat the ribeye dry and season generously with your favorite steak seasoning, such as Hardcore Carnivore Black or another preferred blend.
3. Cook the Steak: Heat a skillet over medium-high heat. Place the seasoned steak in the pan and cook, flipping every 2-3 minutes to ensure even browning and cooking to your preferred doneness.
4. Baste the Steak: Towards the end of the cooking, add 5 tablespoons of unsalted butter and the bunch of thyme to the skillet. Use a spoon to baste the steak continually with the melted butter and thyme-infused juices to enhance flavor and juiciness.
5. Rest the Steak: Remove the steak from the skillet once it reaches your desired doneness. Transfer it to a plate and let it rest for 10 minutes to allow juices to redistribute. Pour the remaining melted butter from the pan over the steak during rest for extra richness.
6. Make the Bourbon Peppercorn Cream Sauce: In the same skillet, cook the finely diced shallot over medium heat for 3-4 minutes until softened. Carefully deglaze the pan with 2 oz bourbon, igniting it to burn off the alcohol if comfortable, and allow the flame to subside. Stir in 3 tablespoons beef broth and 2 tablespoons Worcestershire sauce.
7. Add Peppercorns and Cream: Add 1 tablespoon of crushed black peppercorns to the pan and stir well. Pour in 1.5 cups heavy cream and continue stirring as the sauce simmers and thickens.
8. Fry the Potatoes: Remove the potatoes from the ice water and dry thoroughly. Heat oil to 350°F in a deep fryer or deep pan and fry the shoe string potatoes in batches until golden brown and crispy.
9. Season the Fries: Immediately after frying, season the hot fries with salt and pepper to taste.
10. Finish the Sauce: Once the cream sauce has thickened to your liking, stir in 2 tablespoons of finely chopped parsley and ½ teaspoon salt. Remove the pan from heat.
11. Serve: Slice the rested steak and plate it on a bed of the bourbon peppercorn cream sauce. Serve alongside the crispy shoe string fries for a complete, indulgent meal.

Notes

• Soaking the potatoes in ice water is key for crispy fries as it removes excess starch.
• When igniting the bourbon to flambé, be cautious and ensure kitchen safety to avoid accidents.
• Resting the steak before slicing helps retain juices for a tender bite.
• You can substitute ribeye or NY strip with other high-quality steaks per preference.
• The sauce thickens as it simmers; adjust cream quantity if a thinner sauce is desired.

Keywords: steak recipe, bourbon sauce, peppercorn cream sauce, ribeye steak, NY strip, homemade fries, shoe string fries, skillet steak, bourbon cream sauce