Rib-eye steaks with creamy peppercorn sauce

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Indulgent rib eye steaks with a creamy peppercorn sauce made from black peppercorns, cream and Irish whiskey (optional) is perfect for a meaty main.

Per Serving 427kcals, 34.8g fat (12.7g saturated), 3.6g carbs, 1g sugars, 20.7g protein, 0.9g fibre, 0.082g sodium

10 minutes
15 minutes
Difficulty: Easy
Serves: Serves 2
1 tbsp olive oil
Sea salt and black pepper
2 rib-eye steaks
1 tbsp whiskey or brandy
120ml cream
1 tbsp black peppercorns, roughly crushed


  1. Heat the oil in a heavy frying pan over a high heat. Season the steak with salt and pepper.
  2. Place the steaks in the hot pan leave (without moving) for 2-3 minutes to form a nice crust, then flip and cook for another two minutes (for medium-rare, or to your liking). Remove to a plate, tent loosely with tin foil and rest while you make the sauce.
  3. Place the same pan over a high heat and add the whiskey. Bring to a boil, then reduce the heat and add the cream and crushed peppercorns. Simmer for five minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.
  4. Stir in any juices that have been released from the steaks.
  5. Serve the steaks with the creamy peppercorn sauce and chunky chips.