Rib Eye Steak Skillet with Peppercorn Sauce

If I could add a “smell and taste” button to this I would!  This Rib Eye Steak Skillet with Peppercorn Sauce is creamy, dreamy, and delicious.

Rib Eye Steak Skillet

Two Rib Eye’s, one skillet and a whole lot of creamy peppercorn sensation is happening with this recipe and on your stove top tonight.

This Rib Eye Steak Skillet with Peppercorn Sauce is the real deal.  I mean, this is two pounds of steak cooked up juicy and tender in very little time and will make any meat lover smile from ear to ear.  If you have never had peppercorn sauce you will not be disappointed.

What is Peppercorn Sauce?

• Peppercorn sauce is a cream based sauce which contains garlic, butter, chicken broth, dijon mustard, Worcestershire sauce, cream, and of course whole peppercorns.
• The sauce reduces a bit when cooking allowing it to thicken slightly and has a beautiful golden tone that pours smoothly over your steak.
• The flavor has a bit of a kick to it from the dijon mustard, but it compliments the juicy tender steak perfectly.

Steak can be touch and go when you cook it.  Sometimes it comes out perfect, and sometimes it comes out not so perfect.  But, I found by heating your skillet to medium high and cooking the rib eye’s for 5 minutes per side they will come out on the perfectly sensational side.

Also remember, steaks continue to cook once you have taken them off the heating source, so the 5 minute mark really is ideal.

Because we all have our own sense of “doneness,” if you want them cooked a little longer feel free to do so, but the moment you add the creaminess of the peppercorn sauce you will be in meat lovers bliss.

How do you make Peppercorn sauce?

1. In a heavy skillet over medium heat, add butter and let melt.
2. Add in minced garlic, chicken broth, heavy cream, dijon mustard, peppercorns, and Worcestershire sauce.  Stir to combine.
3. In a small bowl add flour and water to make a rue and whisk to combine.  Add 1/2 teaspoon at a time to sauce and mix.  Let simmer about a minute so sauce can thicken.  If you want it thicker add another 1/2 teaspoon until it reaches your desired consistency.
4. Add in cooked steak and spoon over the top.  Garnish with ground pepper and parsley and serve.

How do you cook steak in a pan?

1. Let steak sit on the counter until they reach room temperature, then season with garlic salt and pepper.
2. In a heavy skillet or pan melt butter over medium high heat.  Add steaks and cook 5 minutes per side.
3. Remove from skillet and let rest 5 minutes then serve.

Why do you let steaks rest?

• By letting a steak rest, you prevent them from loosing their juices and as a result you have a tastier more flavorful steak.
• 3-5 minutes is a good amount of time for a steak to let rest, unless you have a larger piece of meat then you will want to allow for a longer rest time.

When you are in the mood for a juicy, tender and flavorful steak, try this Rib Eye with Peppercorn Sauce and enjoy ever bite.

Dinner doesn’t have to be difficult, but it does need to be delicious.

Key ingredients for this recipe:

• Rib Eye Steaks
• Peppercorns
• Worcestershire sauce
• Heavy cream
• Dijon mustard

What sides can you serve with Rib Eye Steak?

• Herb Garlic Butter Smashed Potatoes
• Creamy Grape Salad
• Garlic Parmesan Roasted Brussels Sprouts
• Garlic Butter Roasted Mushrooms
• Parmesan Garlic Green Beans

Rib Eye Steak Skillet with Peppercorn Sauce

Yield: 4 Servings

Total Time: 20 minutes

Prep Time: 5 minutes

Cook Time: 15 minutes

If I could add a “smell and taste” button to this I would!  This Rib Eye Steak Skillet with Peppercorn Sauce is creamy, dreamy, and delicious.

 

Print Recipe

Ingredients:

• 2-1lb Rib eye steaks
• 1 teaspoon garlic salt
• 1 teaspoon ground black pepper
• 1 Tablespoon butter, melted

For the peppercorn sauce:

• 1 T butter, melted
• 1 T minced garlic
• 3/4 cup chicken broth
• 3 T heavy cream
• 1/2 tsp dijon mustard
• 1 T whole peppercorns
• 1/2 tsp Worcestershire sauce
• 1 T flour
• 2 T water

Directions:

1. Let steaks sit out on the counter to come to room temperature.  Season with garlic salt and pepper.  In a large skillet melt 1 T of butter.  Cook steaks over medium high heat, 5 min per side.  Remove from skillet and let steaks rest.
2. Make the peppercorn sauce:  In the same skillet over medium heat melt 1 T butter and add garlic, chicken broth, heavy cream, dijon mustard, peppercorns, and Worcestershire sauce.  Mix to combine.
3. Whisk together the flour and water to make a rue and add 1/2 tsp into sauce.  Let simmer until sauce begins to thicken.  Add steaks back into skillet and spoon some of the sauce over the steaks.  Garnish with parsley and serve warm.

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