Peppercorn-Crusted Pan-Seared Steak Recipe - Martha Stewart

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Place 1/2 cup of black peppercorns in a resealable plastic bag and crush with a meat mallet or heavy skillet.

Spread the crushed peppercorns onto a large plate.

Season 2 boneless strip steaks with coarse salt and press into the pepper, coating both sides.

Heat 1 tbsp of olive oil and 1 tsp of butter in a large skillet over high heat.

Cook the steaks for 8 minutes for medium rare, flipping once.

Let the steaks rest on a cutting board.

Wipe the skillet clean with a paper towel, removing any remaining peppercorns.

Over medium heat, add 1/4 cup of dry white wine and cook, stirring until reduced by half.

Add 3/4 cup of heavy cream and cook until the sauce coats the back of a spoon, about 4 minutes.

Stir in 1/2 tsp of Dijon mustard and season with salt to taste.

Slice the steak and top with sauce; serve with roasted potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens