This Gordon Ramsay Steak with Peppercorn Sauce recipe comes together in about 30 minutes, all in one pan, for a quick weeknight dinner that your family will love! Switch up the sides to suit your taste or use it as a “clean out the fridge” meal, perfect for a busy night. Trust me; this delightful steak dish will impress your loved ones and leave them asking for more!
Ingredients You’ll Need
For the Steak:
- 2 New York strip steaks (1½-inch thick, roughly 680 g total)
- 1 Tbsp whole black peppercorns, coarsely cracked (more on how to prep them below!)
- Kosher salt, to taste
- 2 Tbsp neutral oil (canola or grapeseed works beautifully)
- 1 Tbsp butter (real butter is a must!)
- 2 garlic cloves, smashed (garlic lovers will know why I say use more)
- 2 sprigs fresh thyme (if you don’t have fresh, don’t sweat it; dried works)
For the Peppercorn Sauce:
- 2 Tbsp butter (yes, butter and more butter)
- 1 large shallot, finely chopped (adds tons of flavor)
- 2 garlic cloves, sliced (so much garlic, so little time)
- 80 ml / ⅓ cup cognac (or brandy if that’s what you have on hand)
- 120 ml / ½ cup heavy cream (hello, creamy goodness!)
- Flaky sea salt, to finish the dish perfectly
Let’s Get Cooking!
How to Make Gordon Ramsay Steak with Peppercorn Sauce
Season the Steaks: Start by patting your steaks dry with paper towels. This is a crucial step – it helps them get that glorious crust we’re after! Sprinkle a couple of pinches of salt on both sides and then press that cracked pepper onto the surfaces. We’re talking flavor here!
Sear Side One: Grab your favorite pan (I prefer cast iron) and heat the oil over high heat. When it’s shimmering and almost smoking, add your steaks. Sear them without moving for about 3 minutes. You’ll know they’re ready when you can barely resist the delicious smell wafting through your kitchen.
Sear Side Two: Flip those beauties over and sear the other side for about 2 minutes. Don’t forget to stand them on their fat cap for another 30 seconds. This action enhances the flavor and texture, trust me on this!
Baste for Flavor: Turn down the heat a bit and add your 1 Tbsp of butter, smashed garlic, and thyme to the pan. Now, we’re getting fancy! Spoon that delicious butter over the steaks for about 1-2 minutes until they reach an internal temperature of 46-48°C (that’s medium-rare, just how I like it!).
Rest: Anyway, let’s transfer those steaks to a warm plate and pour the buttery goodness over them. Cover loosely with foil and let them rest for about 10 minutes. This is where the magic happens! It allows the juices to redistribute throughout the meat.
Start on the Sauce:
Melt the Butter: In the same pan (yes, the same pan, we’re using all that flavor), add 2 Tbsp butter. Allow it to melt over medium heat.
Sauté the Aromatics: Toss in your shallot and sliced garlic, then season lightly with a couple more pinches of pepper. Cook for about 3 minutes, stirring often until the shallots become tender and translucent. Oh, this smells heavenly!
Deglaze the Pan: This part is crucial! Remove the pan from heat and pour in the cognac. Be careful, here’s the fun part. You can ignite the cognac for a dramatic effect! If you’re not feeling that brave, just let it simmer for 2 minutes to reduce slightly. Don’t forget to scrape the yummy bits off the bottom.
Finish the Sauce: Whisk in the heavy cream and bring to a simmer. Reduce the heat and let it thicken for 1-2 minutes. Taste and season with salt as needed. I don’t want to skip this step; the best part is making sure it’s just right for pouring over those steaks!
Serving the Dish
- Serve It Up: Slice your juicy steaks (don’t forget those juices!) and pour that luscious peppercorn sauce over the meat. Finish with a sprinkle of flaky sea salt. It’s all about that last touch, trust me, it takes this dish over the top!
Personal Connection
This is my go-to recipe for impressing guests or treating my family on a special weeknight! Honestly? I’m a real sucker for the incredible flavors in this dish, and the peppercorn sauce? Divine. The best part is knowing I can switch things up and use whatever toppers I have on hand. It’s the ultimate comfort food! Every time I make this, my kitchen fills up with compliments, and I’m pretty sure my neighbor still talks about the last time I made this for a little gathering.
If you loved this recipe, be sure to check out my Gordon Ramsay Salsa Verde, my Gordon Ramsay Marsala Chicken, or my Gordon Ramsay Turkey Burger!
Why This Recipe Works
Quick & Easy
This steak comes together in under 30 minutes from start to finish, perfect for when you’re rushed! No lengthy marinating or complicated prep here; just quick, edible art.
One-Pan Wonder
I love that this dish comes together all in one pan. Cleanup is minimal, making it a breeze for busy weeknights when you want a fantastic meal without hours in the kitchen. Let’s be real, who has all that time?
Customizable
You can use whatever ingredients you have lying around, swap the cognac for red wine or even broth if need be! And if you’re not a fan of black pepper, feel free to switch up spices.
Supreme Comfort Food
This dish is loaded with tons of flavor, dripping in a dreamy sauce that’s just irresistible. Seriously, there’s nothing quite like a well-cooked steak paired with a creamy sauce.
Family Favorite
My daughter can be a picky eater, but every time I serve this dish, she clean’s her plate! It’s a crowd-pleaser that everyone can appreciate, and it’s simple enough for the whole family to enjoy.
How to Serve Gordon Ramsay Steak with Peppercorn Sauce
Serving Suggestions
I love to pair this steak with creamy mashed potatoes or my amazing garlic butter asparagus. A side salad with a zesty vinaigrette also complements it perfectly, bringing a fresh note to the richness of the meat.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before sealing it up, no one likes a steamy mess!
Reheating Instructions
When you’re ready to enjoy those leftovers (if there are any left!), reheat in a preheated oven at 180°C (350°F) for about 10-15 minutes or until warmed through. If you can, splash a little bit of water on the steaks to help retain their moisture! Or if you’re in a hurry, the microwave will work, just be cautious not to overcook them.
Freezer Friendly
Unfortunately, this dish isn’t the best for freezing, as steak can lose its texture and flavor when thawed. Best served fresh!
Conclusion
And there you have it a deliciously simple Gordon Ramsay Steak with Peppercorn Sauce that’s ready to win over hearts (and stomachs) in about 30 minutes! Trust me, you’ll want this recipe in your back pocket. Whether it’s a special occasion or a cozy weeknight dinner, it’s a dish that checks all the boxes. Happy cooking, friends! For more Recipes Follow Us in our Pinterest.
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Gordon Ramsay Steak with Peppercorn Sauce
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: None
Description
A quick and easy weeknight dinner featuring juicy steaks with a creamy peppercorn sauce, all made in one pan.
Ingredients
- 2 New York strip steaks (1½-inch thick, roughly 680 g total)
- 1 Tbsp whole black peppercorns, coarsely cracked
- Kosher salt, to taste
- 2 Tbsp neutral oil (canola or grapeseed)
- 1 Tbsp butter
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
- 2 Tbsp butter (for sauce)
- 1 large shallot, finely chopped
- 2 garlic cloves, sliced
- 80 ml / ⅓ cup cognac (or brandy)
- 120 ml / ½ cup heavy cream
- Flaky sea salt, to finish
Instructions
- Pat the steaks dry and season with salt and cracked pepper.
- Heat oil in a pan over high heat and sear the steaks for 3 minutes on one side.
- Flip the steaks and sear for an additional 2 minutes, then stand on the fat cap for 30 seconds.
- Lower the heat, add butter, smashed garlic, and thyme. Baste the steaks for 1-2 minutes.
- Transfer to a plate and let the steaks rest covered with foil for 10 minutes.
- In the same pan, melt 2 Tbsp of butter over medium heat.
- Add the shallot and sliced garlic, cooking until tender and translucent (about 3 minutes).
- Remove the pan from heat and deglaze with cognac, igniting if desired, then simmer for 2 minutes.
- Whisk in the heavy cream and bring to a simmer, thickening for 1-2 minutes while seasoning with salt.
- Slice the steaks and serve topped with the peppercorn sauce and flaky sea salt.
Notes
This dish is perfect for quick weeknight dinners or special occasions. Make sure to serve with sides like mashed potatoes or asparagus for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 125mg
