Ribeye steak with peppercorn sauce is the classic British pub plate when you want a well-marbled steak in creamy brandy peppercorn gravy. Sear Rib-eye Steak 2x 6oz, rest it, then build the sauce in the same pan. Shop Ribeye Steaks for butcher ribeye that crisps at the edges and stays juicy.
Ingredients
- 2 ribeye steaks (about 6oz / 170g each)
- 1 tbsp oil; 20g butter; salt
- 1 shallot, finely chopped; 1 tbsp crushed peppercorns
- 50ml brandy or whisky (optional); 150ml beef stock; 100ml double cream
- 1 tsp Dijon mustard; chips or mash to serve
Method
- Bring steaks to room temperature; season with salt. Heat a heavy pan until very hot.
- Oil the steaks and sear 2½–3½ minutes per side for medium-rare (adjust). Add butter for the last minute; rest 5 minutes.
- In the same pan, soften shallot, add peppercorns, then flame or simmer brandy. Pour in stock and reduce by half.
- Stir in cream and mustard; simmer until the peppercorn sauce coats a spoon. Season.
- Slice or plate the ribeye and spoon over sauce — ribeye steak with peppercorn sauce, chips on the side.
Want leaner? Fillet Steak 2x 6oz takes the same peppercorn sauce. Browse Buy Steaks Online for more steaks.
