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Grid Iron Meat

GRID IRON GOURMET / THE KITCHEN

Ribeye Steak with Creamy Peppercorn Sauce

A classic steakhouse dish, this pairing of seared ribeye and rich, creamy peppercorn sauce is pure indulgence. Cook the steak to your liking, rest it well, and let the sauce do the talking. Perfect for a date night, a proper Friday supper, or just when you want something that hits.

INGREDIENTS

For the steak:

  • 2 x ribeye steaks
  • Sea salt and black pepper
  • 1 tbsp neutral oil (rapeseed or sunflower) or try ghee with this one!
  • 1 tbsp butter
  • 1 garlic clove, crushed
  • 1 sprig rosemary or thyme (optional)

For the peppercorn sauce:

  • 1 tsp black peppercorns, lightly crushed
  • 1 shallot, finely chopped
  • 15g butter
  • 75ml brandy or cognac
  • 100ml beef stock
  • 100ml double cream
  • 1 tsp Dijon mustard (optional)
  • Salt, to taste
METHOD

1. Prepare the steaks:

  • Remove the steaks from the fridge 30–45 minutes before cooking. Season generously with salt and black pepper.

2. Sear the steaks:

  • Heat a cast iron pan over high heat. Add oil.
  • Sear the steaks for 2–3 minutes per side for medium-rare, or adjust for your preferred doneness.
  • During the last minute, add butter, garlic and rosemary. Baste the steaks.
  • Remove and rest for 5–10 minutes.

3. Make the peppercorn sauce:

  • Lower the heat. In the same pan, melt the butter and cook the shallot until soft.
  • Add the crushed peppercorns.
  • Carefully add brandy and flambé or bubble until reduced by half.
  • Add beef stock and reduce again by half.
  • Stir in cream and a little mustard if using. Simmer until thickened.
  • Taste and season with salt.

4. Serve:

  • Plate the rested steaks, spoon over the sauce, and serve with your choice of sides.

What sides and matches work well with this?

Sides:

  • Thick-cut chips or potato gratin
  • Grilled asparagus with lemon and butter
  • Creamed spinach or green beans with shallots
  • Charred little gem or Caesar salad

Matches:

  • Ribeye and peppercorn sauce pair well with:
    • Brandy, mustard, beef stock, cream
    • Herbs like thyme and tarragon
    • Alliums: shallots, garlic, chives
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Hot Tips

  • Let the steaks rest — the juices will redistribute.
  • Crushing the peppercorns gently preserves bite without overpowering.
  • Use homemade or good-quality stock for the best base.

Print recipe

Pairings

Red Wine:

  • Syrah/Shiraz – bold, peppery, ideal with the sauce
  • Malbec – smooth and rich
  • Cabernet Sauvignon – classic pairing with grilled beef

White Wine:

  • Chardonnay (oaked) – rich enough for the sauce
  • Viognier – aromatic and full-bodied

Beer & Cider:

  • Porter or stout – roasty, malty backdrop
  • Amber ale – good balance of body and bitterness

Non-Alcoholic:

  • Sparkling grape must
  • Cola with a squeeze of lime
  • Blackcurrant and rosemary soda

Shop for Ingredients

Native Breed Beef Rib Eye Steaks

Beef ribeye steaks from rare breed, grass fed cattle reared on local farms

From the inside of the rib, with a real beefy flavour and a seam of fat that keeps the steak moist as it cooks. Better when not under cooked. Our steaks are dry aged for a minimum of 28 days before being hand cut to your preferred size.

Price range: £31.05 through £55.20

View Product

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