This is the ultimate skillet steak recipe! This peppercorn steak is smothered in a delicious brandy cream sauce fit for a king. Now that I know how to cook steak in a skillet, I’ll never cook it any other way.
Peppercorn Steak Recipe
This Skillet Steak is EVERYTHING! I love the spicy peppercorn crust mixed with the brandy cream sauce. It really creates the perfect flavor, and it’s so easy to make.
If you want to learn how to cook steak in a skillet, then today is your day. You can use a cast iron skillet or any non-stick skillet for this recipe, or you can use stainless steel.
Cooking a good steak at home couldn’t be easier. We have made this recipe fool proof, so you’ll feel like you’re eating at your favorite high end steak restaurant (AND you’ll feel like an absolute CHEF). To make the deal even sweeter, this recipe can be made in about 20-30 minutes tops.
Using Stainless Steel Skillets
Like I mentioned above, stainless steel skillets are a great option for this recipe.
I got to test out these amazing Made In Cookware items and I’m so happy with them. The price point is affordable, the quality is high, the look is just right, and they’re perfect for every lifestyle.
When I decided I would learn how to cook steak in a skillet, I knew I needed good cookware to make it happen.
I love that Made In believes in great cooking experiences for EVERYONE, and that starts with great cookware. Pat and I received a different cookware set for our wedding. At the time I wasn’t blogging and had never cooked a day in my life. I had no idea what to register for. Within a year, the cheap nonstick pans were flaking and the other items were stained and burned.
I wish I would have done a little research and registered for something like this Made In Cookware Core Set. It has everything you need to make amazing meals in the kitchen. It’s the ultimate gift for someone you love or especially for yourself.
Fool Proof Skillet Steak
I plan to make steaks on the stove top more often now that I know how to make a good skillet steak.
Before, I was hesitant about this method because things never seemed to come out as expected: the sear was never quite right and the middle was never the right color. Basically, they were always a disappointment.
But I kept trying, made some adjustments, and created this recipe so you don’t have to worry about it! It’s as simple as following the instructions below in the recipe card.
I did a lot of research for this recipe and the steaks have come out perfect for me every time!
Peppercorn Brandy Cream Sauce
The peppercorn steak is delicious. By pressing the steak into the cracked peppercorns, you really get a nice heat and flavor.
However, it’s the brandy cream sauce that really makes this recipe shine. The base is heavy cream, mixed with brandy (obviously), and it cooks right in the same skillet that you make the steak in. It’s so good!
How to Cook Steak in a Skillet (Top Tips)
- Bring steak to room temperature. Take steaks out of the fridge about 1 hour before cooking so it has time to come to room temp.
- Be as hands off as possible. Only turn the steaks once and don’t move or disturb them while they cook on each side. The less you touch and move them, the less they’ll dry out. You want them to stay juicy!
- Internal temperatures for steak are as follows: 130°-135°F for rare, 140°F for medium rare, 155°F for medium, and 165°F for well done. Get a printable meat temp chart here.
- Don’t overcook. Everyone has their own preferences for how they like their steak done, but I highly advise against cooking it well done! It’s going to taste best (and juiciest) in the medium rare range. So cook about 4 minutes on each side.
- Always get a good cut of meat. It makes all the difference. I love filet mignon, but some other juicy cuts include New York Strip, Ribeye, and T-Bone. It all just depends on how much fat you want on your steak.
- Keep it warm. After cooking the steaks, remove them from the skillet and cover them with foil while making your sauce. This will keep them warm so they don’t dry out.
- Be careful when lighting the brandy. This step adds a nice touch to the sauce, but if you prefer, you can just let the brandy come to a boil instead of lighting it.
Check the recipe card below for ingredients, step by step instructions, and extra recipe notes. And be sure to watch the video to see how it’s done.
Serving Suggestions
To complete the meal, this peppercorn skillet steak pairs beautifully with side dishes such as mashed potatoes, asparagus, broccoli, roasted balsamic tomatoes, or brussels sprouts. And of course a glass of red wine will make you feel like you’re actually eating dinner at a steak house.
And my best suggestion of all: pour that delicious brandy cream sauce all over a baked potato…just saying.
Try these other amazing steak recipes:
- Restaurant Steak with Cilantro Steak Butter
- Seared New York Strip Steak
- Garlic Rosemary Steak with Sherry Cream Sauce
- Grilled Flank Steak with Cilantro Lime Butter
Skillet Steak with Peppercorns and Brandy Cream Sauce
Ingredients
- 4 6-8 ounce filet mignon steaks cut 1 1/2 inch thick at the most, room temperature
- coarse sea salt
- 2 tablespoons whole peppercorns black or tri colored *If cooking for kids be careful with this...it can be a bit spicy
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/3 cup brandy the alcohol will cook out
- 1 cup heavy cream
- fresh chopped parsley for garnish
Instructions
- Remove the steaks from the fridge 1 hour before preparing and allow to come to room temperature (important step!)
- Season each filet with course sea salt. Grind the peppercorns in a mortar and pestle or crush with a mallet. You want them cracked but not fully ground. Place them on a plate in a single layer. Press both sides of each steak into the peppercorns to fully crust both sides.
- Heat you Made In Cookware Stainless Steel Skillet over medium high heat. Add the butter and olive oil and allow to fully melt. Coat the entire bottom of the pan.
- Add the steaks to the pan and cook for 4 minutes on each side, not moving the steaks while they cook. This is for medium rare. If you prefer rare, 3 minutes on each side should be good and medium, 5 minutes on each side. The thickness of the steak will come into play so watch your steak carefully. Typically you remove a steak from the heat at the following temperatures for wellness: (130-135 for rare, 140 for med rare, 155 for med, and 165 for well done)
- After 4 minutes on each side, transfer the steaks to a plate and tent with foil. Pour the excess oil from the pan but do not scrape the pan or clean it out.
- ***Remove the pan from the heat and pour in the brandy. Immediately light with a long match or firestick (CAREFULLY...READ NOTE BELOW). Shake the pan lightly from side to side until the flame dies out.
- Return pan to medium high heat and stir in the cream. Whisk until the cream boils and then reduce to a simmer. Simmer for 5-6 minutes or until thickened to your liking.
- Return the steaks to the sauce and pour sauce over steaks.
- Serve immediately, garnished with fresh chopped parsley.
- Enjoy!
- ***NOTE: Use EXTREME caution when lighting the brandy. Make sure you've removed the pan from the heat and nothing around or above the pan could catch fire. Have your hand far back when you ignite. Gently swirl the pan to reduce the flame. You can skip this step if desired and just allow the brandy to come to a boil before adding the cream to cook out the alcohol.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
This recipe almost caught my kitchen on fire. DO NOT light a straight 1/3 cup of alcohol in greasy steak drippings ON FIRE. I was using a cast iron pan and maybe the cookie rookie should have specified not to. My wooden framed hood vent on top is scorched from nearly 3ft flames. This recipe is like the blind leading the blind, apparently. You don’t have to set alcohol on fire, it just naturally cooks out. So do your kitchen a favor and cook this one out safely. Now I have to call a painter to redo my trim. Happy Monday. ****.
Hi Lauren, we’re sorry this recipe gave you trouble. We did make several notes in the recipe about removing the pan from the heat and moving it away from anywhere that could get scorched. Especially if you are using a gas stove, the flames can go up to 3 ft. It does not matter what kind of pan is used, cast iron is just fine! If you reread the recipe note, there are instructions to avoid lighting the alcohol: “***NOTE: Use EXTREME caution when lighting the brandy. Make sure you’ve removed the pan from the heat and nothing around or above the pan could catch fire. Have your hand far back when you ignite. Gently swirl the pan to reduce the flame. You can skip this step if desired and just allow the brandy to come to a boil before adding the cream to cook out the alcohol.” Hope this helps!
I experiment with new recipes all the time but I need the nutritional info on them as I follow a strict protocol which requires input on exactly what and how much I’m eating.
When you go to the recipe, at the bottom there is a place where you can expand to see nutritional information!
The recipe was very interesting! The steak came out perfectly with the cooking instructions.
However, the sauce was missing something key in my experience. It ended up tasting lightly of toffee. I added a bit of worcestershire and the tang helped a bit but I’m still thinking about what could be added to make it more well rounded.
Overall I enjoyed it and look forward to tinkering around with it!
Thanks for sharing, Ron!
My gawd! Get around to the recipe for f’s sake!!! 5 min swishing around and being sidelined by ads!!!!! I finally just gave up Waaaaay to difficult to navigate
At the top of the page there is a “jump to recipe” link that you can click that will take you right to it. I hope that helps!
Is heavy whipping cream the same thing? I bought two over thanksgiving for whipped cream and only used one..?
Yes, they are essentially the same thing!
This skillet steak with Brandy peppercorn cream sauce was an outstanding choice for Valentine’s. What a hit served up with cauliflower/potato mash and charred broccolini and lastly a bottle of 2014 RRV Merlot to compliment the meal. Love this recipe!
That makes me so happy!
Just tried this for the first time – wonderful! I subbed bourbon for sherry — go easy on the peppercorns for the kids if applIcable.
Yay! I’m actually going to change the recipe to reflect that…you’re right it can be very spicy! I love the idea of sherry…sherry is never a bad idea with cooking!
I meant to say subbed Bourbon for brandy .. it wAs delish .. flame was much bigger than i anticipated
Yes! It gets pretty crazy!! And brandy is great too :)
This looks so good to be my thanksgiving dinner.
I’m all for whatever your fave food is being Thanksgiving dinner :)