Steak Recipes
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★ Dinner
DinnerReverse Seared Steak w/Peppercorn Sauce
Reverse seared steak with a bourbon peppercorn sauce that is sure to knock your socks off!
Jennifer PlemmonsIngredients
- 1.5-2” thick Prime NY Strip Steak
- 2 Tbsp Steak seasoning of choice
- 3/4 cup Beef Broth
- 1/2 Tsp Cracked black peppercorns
- 1 ounce Bourbon
- 1/2 cup Whipping cream
- 1/2 Tsp Yellow mustard
- 1 Tbsp Unsalted butter
Instructions
- 1Preheat grill to 250°
- 2Season steak liberally with steak seasoning
- 3Place steak directly onto grates of grill and cook until internal temperature is 115°. Will take 20-25 minutes
- 4Remove steak and increase grill temperature to 500°
- 5While grill is preheating, prepare bourbon peppercorn sauce
- 6Combine broth and peppercorn in medium saucepan over high heat
- 7Cook mixture until reduced by half
- 8Add bourbon, cream, and mustard to broth mixture
- 9Whisking constantly, let sauce reduce again
- 10Remove from heat and whisk in butter. Allow to cool while you sear steak
- 11Return steak to grill and sear on both sides until internal temperature reaches 125-130° for a perfect medium rare
- 12Allow steak to rest five minutes prior to slicing
- 13Serve with peppercorn sauce drizzled over top and pair with your favorite sides
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Open in Pepper →What Every Great Steak Recipe Has in Common
Every top-saved steak recipe on Pepper agrees on three things — good salt, high heat, and a real rest before you cut in.
Home cooks who cook steak weekly don't chase exotic cuts. They pick a ribeye or NY strip, season it aggressively, and let a hot cast iron or grill do most of the work.
The pan sauce, the compound butter, the herb finish — those are the fun parts. The steak itself just needs you to leave it alone until it's ready.
Quick Tips
- 1
Read the whole recipe first
Every top-saved recipe here has one step that trips people up. Reading ahead prevents the scramble.
- 2
Season the beef early
Salting the ground beef the moment it hits the pan draws out flavor and helps it brown instead of steam.
- 3
Rest before serving
Meat improves with a 5-10 minute rest after cooking — juices redistribute and the plate holds together better.
- 4
Taste as you go
The best cooks on Pepper don't follow recipes blindly — they taste, adjust, and season one more time before plating.
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