The Perfect Steak: Indulge in a Dairy-Free Peppercorn Sauce

Have you ever craved a succulent steak dinner that rivals the best steakhouses in town? Look no further! Pan-seared to golden perfection, this steak is smothered in a creamy peppercorn sauce that will have your taste buds dancing. And the best part? The sauce is dairy-free, alcohol-free, and absolutely delicious. Get ready to experience the ultimate Steak with Dairy-Free Peppercorn Sauce!

Why This Pan-Seared Steak Will Blow You Away

This Pan-Seared Steak with Peppercorn Sauce is like a gourmet dish from a fancy steakhouse, but you can create it in the comfort of your own kitchen in just 30 minutes and with just one pan! If you’ve ever felt intimidated about cooking steak on the stovetop, this recipe is perfect for you. It’s foolproof and guarantees perfectly cooked steak with a delightful golden crust every time. And let’s not forget about the peppercorn sauce – rich, creamy, and utterly delicious. You won’t believe it’s dairy-free! If you’re a fan of the peppercorn sauce you can order at a steakhouse, this recipe will blow your mind.

Pan Seared Steak with Peppercorn Sauce

Choosing the Right Cut of Beef

When it comes to steak, choosing the right cut is crucial. Consider factors like marbling, tenderness, and flavor to find the perfect fit for your taste preferences. Some popular options are:

  • Filet Mignon: The most tender cut with a mild, buttery flavor. It may be a bit pricey, but the tenderness and popularity make it worth it.
  • Ribeye: Known for its high fat content and marbling, ribeye offers outstanding flavor and tenderness. It’s a top choice for steak lovers.
  • New York Strip: A more affordable option that still delivers excellent flavor and tenderness. It has less marbling than ribeye but offers a good amount of fat marbling for that perfect flavor.
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Steak au poivre

The Art of Pan-Searing Steak

Pan-searing steak requires finesse, but fear not! Here are some tips to ensure a perfect result every time:

  1. Let the steak come to room temperature: Allow the steak to sit at room temperature for 20-30 minutes before cooking. This ensures even cooking.
  2. Pat the steak dry: Using paper towels, gently pat the steak dry. This helps in achieving a beautiful sear and crust.
  3. Season generously: Rub the steak with a mixture of salt and pepper, ensuring a generous coating. Some seasonings will come off during cooking.
  4. Preheat the pan: Heat a cast-iron skillet over high heat until it’s smoking hot. The searing process requires a sizzling skillet.
  5. Add oil to the pan: Once the pan is hot, add a high-heat oil like vegetable, canola, or olive oil. The oil should shimmer in the pan.
  6. Add the steak to the pan: Carefully place the steak in the hot pan. Let it sear without moving for 3-4 minutes on one side to develop a golden crust.
  7. Sear the other side: Use tongs to flip the steak and sear the other side for 2-3 minutes. Searing the edges for 1 minute each adds more flavor.
  8. Let it rest: Allow the steak to rest for 5 minutes before slicing. Keep in mind that it continues cooking as it rests, so remove it from the pan 5-10 degrees below your desired temperature.

Tip: While searing, ensure that the peppercorn sauce is ready and staying warm in a pan on the stove.

Pan Seared Steak

Achieving the Perfect Doneness

Cooking steak to perfection is an art. Here are a couple of methods to determine the doneness of your steak:

Meat thermometer:

For accurate results, use a meat thermometer. Insert it into the thickest part of the steak and look for the following temperatures:

  • Rare: 120-130°F
  • Medium-rare: 130-135°F
  • Medium: 135-145°F
  • Medium-well: 145-155°F
  • Well-done: 155°F and above
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Finger test:

If you don’t have a meat thermometer, use the finger test. Press the center of the steak with your finger:

  • Rare: Soft and spongy, with little resistance.
  • Medium-rare: Slightly firmer, but still spongy.
  • Medium: Firm and springy.
  • Well-done: Very firm and almost hard.

Steak au poivre

The Secret Behind Dairy-Free Peppercorn Sauce

Ever wondered what coconut cream is and if you can taste it in the peppercorn sauce? Coconut cream, extracted from grated coconut flesh, is a thick, rich, and creamy liquid often used as a dairy-free substitute for cream. While coconut cream has a sweet coconut flavor, it tastefully enhances the creaminess of the peppercorn sauce without any detectable coconut taste. The other ingredients successfully mask the coconut flavor, resulting in a luscious sauce that will impress your taste buds.

Choosing the Perfect Peppercorns for Your Sauce

For the peppercorn sauce, go for whole black peppercorns available in the spice aisle. However, if you prefer a milder taste, canned green peppercorns are an excellent choice. Traditionally, steak au poivre uses ground pepper, while North American steakhouses often opt for larger whole peppercorns in their peppercorn sauces.

Dairy-Free Peppercorn Sauce

Crushing Peppercorns Without a Mortar and Pestle

Don’t worry if you don’t have a mortar and pestle handy. There’s a simple alternative to crush the peppercorns. Place them in a ziploc bag on a cutting board and gently hit them with a meat tenderizer or rolling pin to break them into smaller pieces. After a minute or so, you’ll have the desired result. Remember, larger pieces of pepper will make the sauce spicier.

Perfect Pairings for Your Pan-Seared Steak

With such bold flavors, it’s best to keep the sides simple and let the steak shine. Serve it with Cauliflower Mash or potato mash to soak up the delicious sauce. Roasted cauliflower or roast potatoes are also excellent choices. Other fantastic side dishes include Roasted Broccoli, One Pan Green Beans, Roasted Radishes, or Roasted Fennel. If you want to go the traditional French route, pair your steak with french fries and a light salad.

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Dairy-Free Peppercorn Sauce

Prepare Ahead: Make the Peppercorn Sauce in Advance

Good news! You can make the dairy-free peppercorn sauce ahead of time. It reheats beautifully and can be made a day or two in advance. Store it in an airtight container in the fridge, and although it might separate slightly when refrigerated, a gentle mix will bring it back together when warmed. To reheat the sauce, transfer it to a pan on medium heat until warmed through, or simply use the microwave.

Reheating Leftover Steak with Care

Reheating steak can be tricky since you want to preserve its juiciness and tenderness. To ensure the best results, store the peppercorn sauce and any leftover steak separately. Here are two methods to reheat your steak:

  1. In the oven: Preheat your oven to 250°F (120°C). Place the steak on a baking sheet and cover it with foil. Heat the steak in the oven for about 10-15 minutes or until it reaches your desired temperature.
  2. In a skillet: Heat a skillet over medium-high heat. Add a small amount of oil or butter to the pan and place the steak in it. Cook for 2-3 minutes on each side, or until it’s heated through.

Steak au poivre

More Beef Recipes to Explore

If you’re a beef enthusiast, here are a few more mouthwatering recipes to try:

  • Leftover Steak & Tomato Salad
  • Garlic Herb Steak Bites with Mushrooms
  • Beef & Shiitake Mushroom Stir Fry
  • Chimichurri Steak Salad
  • Garlic Scape & Crispy Beef Stir Fry
  • Thai Basil Beef

If you make this steak au poivre recipe, let me know in the comments section below! I’d love to hear your thoughts. And don’t forget to take a photo and tag me (@everylastbite_) on Instagram. I always enjoy seeing your culinary creations!

Steak au poivre

For more delicious recipes and inspiration, visit the Rowdy Hog Smokin BBQ website. Happy cooking!