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T-bone steak with peppercorn sauce Recipe

French · Main course · 30 min total

A classic steakhouse dish featuring a juicy T-bone steak seared to perfection and topped with a rich, creamy peppercorn sauce. This recipe brings restaurant-quality flavor to your home kitchen.

Ingredients

• 2 T-bone steaks, about 1 inch thick (12-16 oz each)
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 2 tablespoons green peppercorns in brine, drained and crushed
• 1/4 cup brandy or cognac
• 1 cup heavy cream
• Salt to taste

Instructions

1. Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt on both sides.
2. Heat a large cast-iron skillet over high heat until smoking. Add oil and swirl to coat. Place steaks in skillet and cook for 4 minutes without moving, until a deep brown crust forms. Flip and cook for another 3-4 minutes for medium-rare (internal temperature 130-135°F). Adjust time for desired doneness.
3. Transfer steaks to a plate and tent loosely with foil. Let rest for 5-10 minutes.
4. Reduce heat to medium. Add butter to the skillet. Once melted, add shallot and cook for 1 minute until softened. Stir in crushed peppercorns and cook for 30 seconds.
5. Carefully add brandy (it may flame). Let it simmer for 30 seconds, scraping up any browned bits from the pan. Stir in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until sauce thickens slightly. Season with salt to taste.
6. Spoon sauce over rested steaks and serve immediately.

Tips

• Use a meat thermometer for perfect doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
• Crush peppercorns with the side of a chef's knife or in a mortar and pestle for best flavor.
• Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.

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