Few dishes are as satisfying as a perfectly grilled steak paired with a rich, creamy peppercorn sauce and golden, crispy potato wedges. This Medium Rare Grilled Steak with Pepper Sauce is a steakhouse-quality meal you can easily recreate at home. Whether you’re celebrating a special occasion or just craving a hearty, flavor-packed dinner, this recipe delivers juicy meat, bold seasoning, and comforting sides—all without needing a reservation.

Why You’ll Love This Recipe

• Restaurant-style results at home

• Balanced flavors – bold peppercorn heat, rich cream, savory beef, and crispy potatoes

• Perfectly cooked steak – tender, juicy, and seared to perfection

• Customizable doneness and spice level

• A complete meal – steak, sauce, and side all in one recipe

This recipe is for home cooks who love elevated meals without the fuss. It’s approachable, indulgent, and guaranteed to impress whether you’re cooking for two or entertaining guests.

Ingredients You’ll Need

For the Steak and Sauce:

• 1 ribeye or sirloin steak (10–12 oz)

• Salt and freshly ground black pepper, to taste

• 2 tbsp olive oil

• 3 tbsp butter

• 1 shallot, finely chopped

• 1 cup heavy cream

• 2 tbsp green or black peppercorns, crushed

• ½ cup beef broth or stock

• Fresh parsley (optional, for garnish)

For the Potato Wedges:

• 4 large potatoes, cut into wedges

• 1 tbsp olive oil

• Salt and pepper, to taste

Kitchen Equipment You’ll Need

• Baking sheet

• Skillet (cast iron or heavy-bottomed preferred)

• Sharp knife and cutting board

• Small saucepan or use the steak skillet

• Tongs

• Measuring spoons

• Aluminum foil (optional for resting steak)

Step-by-Step Instructions

1. Roast the Potato Wedges

• Preheat oven to 425°F (220°C).

• Toss potato wedges with 1 tbsp olive oil, salt, and pepper.

• Spread evenly on a baking sheet.

• Roast for 30–35 minutes, flipping halfway through, until the edges are crispy and the inside is fork-tender.

2. Cook the Steak

• Season steak generously with salt and pepper on both sides.

• Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.

• Sear steak for 4–5 minutes per side for medium rare, adjusting time to your desired doneness:

  • Rare: 120–125°F (49–52°C)

  • Medium Rare: 130–135°F (54–57°C)

  • Medium: 140–145°F (60–63°C)

• Transfer steak to a plate and rest for 5 minutes before slicing thickly. This ensures juicy, tender results.

3. Make the Creamy Pepper Sauce

• In the same skillet, melt 3 tbsp butter over medium heat.

• Add chopped shallots and cook until translucent, about 2–3 minutes.

• Stir in crushed peppercorns and cook for 1 minute to bloom the flavor.

• Deglaze the pan with ½ cup beef broth, scraping up the browned bits.

• Pour in 1 cup heavy cream, stir, and let simmer for 5–6 minutes until thickened.

• Taste and adjust seasoning with more salt or pepper if needed.

4. Plate and Serve

• Arrange thick slices of rested steak on a white plate.

• Drizzle generously with peppercorn sauce.

• Add a pile of crispy potato wedges on the side.

• Garnish with fresh chopped parsley, if desired.

Cooking Tips and Variations

• Room temperature steak: Let steak sit out for 30 minutes before cooking for even searing.

• Use whole peppercorns and crush them with a mortar and pestle or rolling pin for best flavor.

• No beef broth? Sub with chicken broth or a splash of red wine.

• Don’t rush the sauce – let it simmer gently to develop flavor and achieve the perfect creamy texture.

• Add a touch of brandy or cognac to the sauce for a French-inspired twist.

How to Store and Reheat Leftovers

Storage:

• Steak: Wrap tightly and refrigerate for up to 3 days.

• Potatoes: Store in an airtight container for up to 2 days.

• Sauce: Cool and store in a small jar or container for up to 3 days.

Reheating:

• Steak: Warm gently in a skillet with a lid or in the oven at 300°F until heated through.

• Potatoes: Re-crisp in the oven or air fryer at 375°F for 5–10 minutes.

• Sauce: Reheat gently on the stovetop over low heat, stirring constantly to prevent separation.

Pro Tip: Avoid microwaving the steak to maintain its texture. Instead, gently reheat covered with foil in the oven.

Food & Drink Pairings

This hearty meal pairs beautifully with:

• Red Wine – Try a bold Cabernet Sauvignon or Malbec

• Steamed or sautéed green beans

• Caesar salad or arugula salad with lemon vinaigrette

• Grilled asparagus or buttery corn on the cob

For a non-alcoholic option, go with a sparkling water with lemon or an iced black tea to balance the richness.

Frequently Asked Questions

Can I grill the steak instead of pan-searing?

Absolutely! Grill the steak over medium-high heat for the same amount of time per side and follow the same resting method.

What if I don’t have heavy cream?

You can substitute half-and-half or whole milk plus 1 tbsp butter, though the sauce won’t be as rich or thick.

Can I make this meal ahead of time?

Yes, you can prep the potatoes and sauce ahead, but cook the steak just before serving for best texture.

What other cuts of steak work?

Striploin, tenderloin, or flat iron steak are excellent alternatives.

Final Thoughts

This Medium Rare Grilled Steak with Pepper Sauce is the kind of meal that makes any night feel special. It brings together rich, bold flavors with just enough complexity to impress—without complicating your evening. With crispy roasted potatoes and a creamy, peppery sauce, this recipe delivers everything you want in a comforting, upscale dinner.

If you’ve never made peppercorn sauce at home, now is the time to start. It elevates the steak experience to another level—and it’s surprisingly simple to make.

Loved this recipe? Share it with your fellow foodies, pin it for later, and don’t forget to subscribe to the blog for more restaurant-worthy meals made easy. Happy cooking! 🥩🍷🍟