Peppercorn Steak

The Ultimate luxury of Peppercorn Steak at home! Impress your family tonight with this classic recipe. Traditionally pan-fried, but we like to mix things up and have also grilled it. You can skip the sauce if you prefer. We love Peppercorn Steak Sauce, see recipe below.

Author: Hogtown Spice Company | Prep time: 5 Minutes | Cook time: 10 Minutes | Total time:  15 Minutes | Yield: 4 | Cooking Method: BBQ or Stovetop | Cuisine: French

Ingredients

  • 4 Steaks (pick your preferred cut), approximately 2 lbs.

  • 2 tbsp Hogtown Peppercorn Steak seasoning

  • Sea Salt to taste

  • 1/8 cup Clarified butter or neutral oil

Instructions

  1. Season with peppercorn steak seasoning on both sides.  Sprinkle with sea salt and set it aside for 20 minutes to marinate.

  2. Stove Top Method: Heat the pan with neutral oil or clarified butter. Cook to desired doneness using the chart below.

  3. BBQ Method: Get the BBQ prepped and rub the grates with neutral oil or clarified butter. Add the steaks to a 600° F BBQ for the best grill marks. Cook to desired doneness using the chart below.

  4. Let the steak rest for at least 7 to 10 minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavourful cut.

Steak Cooking Guide

2 minutes a side - Medium Rare: 120-125°F (49-52°C), with a cool red center.

4 minutes a side - Medium: 140-145°F (60-63°C), with a warm pink center.

5-6 minutes a side - Medium Well: 150-155°F (66-68°C), with a slightly pink center and a more brownish colour.

7-8 minutes a side - Well Done: 160°F+ (71°C+), with little to no pink.

Peppercorn Sauce

Our peppercorn sauce is a rich, creamy, steakhouse‑style classic with a bold kick from crushed mixed peppercorns. Brandy adds warmth and depth, while Dijon mustard and Worcestershire sauce round out the savoury flavour. It’s quick to make, silky on the palate, and perfect for elevating steaks, burgers, roasted meats, or even hearty vegetables.

Ingredients

  • 1 tbsp Butter

  • 1 shallot

  • 2 cloves of garlic

  • 1/2 tbsp Worcestershire Sauce

  • 1 cup of Beef Stock

  • 1/2 cup cream

  • 1 tbsp Dijon Mustard

  • 1 tbsp crushed mixed peppercorns

  • 1/8 cup for Brandy

  • 1/2 tsp Sea Salt

Instructions

  1. Melt butter in a pan and sauté the shallot and garlic until soft.

  2. Add the brandy and let it cook off for a minute.

  3. Stir in the Worcestershire, peppercorns, and beef stock. Simmer to reduce slightly.

  4. Add the cream and Dijon mustard. Simmer until the sauce thickens.

  5. Season with sea salt and serve.

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