Peppercorn Steaks Recipe

Name: Peppercorn Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons whole black peppercorns, crushed; 4 boneless beef New York strip steaks; 3 tablespoons butter; 3 tablespoons minced garlic; 1 tablespoon Worcestershire sauce; ½ cup beef broth or ½ cup red wine; 1 teaspoon ground mustard; ½ teaspoon sugar; 2 teaspoons cornstarch; 1 tablespoon water

Servings: persons

1
Rub pepper over both sides of the steak.
2
Refrigerate for 15 minutes.
3
In ungreased skillet, on med-hi heat, brown steaks on each side.
4
Add butter and garlic; cook 4 minutes, turning steaks once.
5
Add worcestershire sauce, cook 6-7 minutes longer, turning once, until desired doneness.
6
Remove steaks; keep warm.
7
In skillet add broth, mustard and sugar.
8
Stir to loosen browned bits.
9
Mix cornstarch and water; add to pan.
10
Bring to a boil; cook and stir for 1 minute.
11
Serve with steaks.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons whole black peppercorns, crushed, 4 boneless beef New York strip steaks, 3 tablespoons butter, 3 tablespoons minced garlic, and more.

Yes, Peppercorn Steaks falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peppercorn Steaks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions