Creamy and decadently rich sauce that is perfect for any kind of steak.
Servings
Prep Time
2people
15minutes
Cook Time
30minutes
Servings
Prep Time
2people
15minutes
Cook Time
30minutes
Ingredients
2Rib Eye SteaksCap Steak is preferable
2Tbbuttersalted
1Tbolive oil
kosher saltto taste
1/3cupMarsala wineNot “cooking wine”– get actual Marsala wine
3/4cupbeef brothchicken broth works fine too
3/4cupheavy cream
1Tbwhole black peppercornssmash these in a mortar and pestle
Instructions
Preheat oven to 375.
Bake unseasoned steaks for 15 minutes on a sheet pan drizzled with some olive oil.
Remove steaks, sprinkle kosher salt on both sides and let steaks rest while you add butter and olive oil to a large cast iron skillet on medium high.
When butter begins to bubble, add steaks to the skillet and cook for 3-4 minutes per side. Remove steaks from skillet and let rest again, tented with foil.
Don’t clean skillet out–add Marsala wine and scrape up any browned bits from the steak. Let reduce by half, about 2 minutes.
Add broth and reduce by half again, about 4 minutes.
Add peppercorns and cream and bring to a bubbling simmer to thicken.
Reduce heat and taste to see if you need more kosher salt.
Spoon sauce onto steak and serve immediately.
Recipe Notes
Nutrition Facts
Steak with Peppercorn Sauce
Amount Per Serving
Calories 541Calories from Fat 468
% Daily Value*
Total Fat 52g80%
Saturated Fat 29g145%
Polyunsaturated Fat 2g
Monounsaturated Fat 18g
Cholesterol 155mg52%
Sodium 795mg33%
Potassium 77mg2%
Total Carbohydrates 8g3%
Sugars 6g
Protein 2g4%
Vitamin A34%
Vitamin C1%
Calcium6%
Iron0.4%
* Percent Daily Values are based on a 2000 calorie diet.