Introduction
Creamy Peppercorn Steak with Pasta is the perfect dish for those who love tender, juicy steak paired with a rich, creamy peppercorn sauce over pasta. This restaurant-quality meal is surprisingly easy to make at home, combining the bold flavors of black pepper, garlic, and cream into a satisfying and luxurious dish.
Whether you’re cooking for a special occasion, a romantic dinner, or just a comforting meal, this recipe will impress steak and pasta lovers alike.
-Why You’ll Love This Recipe
✅ Perfectly Cooked Steak – Seared to perfection and coated in a rich, flavorful sauce.
✅ Creamy & Bold Peppercorn Sauce – A balance of heat from crushed peppercorns and silky smooth cream.
✅ Complete Meal with Pasta – The sauce coats the pasta beautifully, creating a restaurant-quality dish at home.
✅ Easy to Customize – Use your favorite steak cut or pasta type for a personalized meal.
-Ingredients
For the Steak:
2 ribeye steaks (or your preferred cut)
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon salt
1 teaspoon crushed black peppercorns (adjust to taste)
2 cloves garlic, minced
For the Peppercorn Sauce:
1 tablespoon butter
1 shallot or small onion, finely chopped
1 tablespoon crushed peppercorns
½ cup beef broth or stock
1 cup heavy cream
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce (optional)
Salt to taste
For the Pasta:
8 oz fettuccine or tagliatelle
1 tablespoon salt (for boiling water)
1 tablespoon butter
Optional Garnishes:
Fresh parsley, chopped
Grated Parmesan cheese
-Step-by-Step Instructions
Step 1: Cook the Pasta
1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package instructions until al dente.
3. Drain and toss with 1 tablespoon of butter to prevent sticking. Set aside.
Step 2: Prepare the Steak
1. Pat the steaks dry with a paper towel to remove excess moisture (this helps create a good sear).
2. Season both sides with salt and crushed black peppercorns.
3. Heat a cast-iron skillet or heavy pan over medium-high heat.
4. Add olive oil and butter, then place the steaks in the pan.
5. Cook for 3-4 minutes per side for medium-rare (adjust based on preferred doneness).
6. Add minced garlic to the pan in the last minute of cooking for extra flavor.
7. Transfer the steaks to a plate and let them rest for 5 minutes.
Step 3: Make the Peppercorn Sauce
1. In the same pan, melt 1 tablespoon butter over medium heat.
2. Add chopped shallot and sauté for 1-2 minutes until softened.
3. Stir in crushed peppercorns and let them toast for 30 seconds.
4. Pour in beef broth, scraping up any browned bits from the pan.
5. Let the broth simmer for 2 minutes, reducing slightly.
6. Lower the heat and add heavy cream, Dijon mustard, and Worcestershire sauce. Stir well.
7. Simmer for 2-3 minutes until the sauce thickens slightly.
8. Taste and adjust seasoning with extra salt or pepper if needed.
Step 4: Combine & Serve
1. Slice the rested steaks into thin strips.
2. Toss the cooked pasta in the creamy peppercorn sauce, ensuring it’s evenly coated.
3. Divide pasta onto plates and top with sliced steak.
4. Garnish with fresh parsley and grated Parmesan cheese (optional).
5. Serve immediately and enjoy!
-Cooking Tips for the Best Steak & Pasta
Use High-Quality Steak – Ribeye, filet mignon, or New York strip all work beautifully.
Let the Steak Rest – This keeps it juicy by allowing the juices to redistribute.
Adjust the Peppercorn Level – If you like milder heat, reduce the crushed peppercorns slightly.
Choose the Right Pasta – Long pasta like fettuccine or tagliatelle holds the creamy sauce well.
Deglaze the Pan Properly – Scraping up the browned bits from the steak adds incredible depth of flavor to the sauce.
-Variations & Substitutions
1. Mushroom Peppercorn Steak Pasta
Add sautéed mushrooms to the sauce for an extra earthy, umami flavor.
2. Garlic Parmesan Peppercorn Pasta
Stir in ½ cup grated Parmesan cheese for an even richer, cheesier sauce.
3. Spicy Peppercorn Steak Pasta
Add a pinch of red pepper flakes to the sauce for a spicy kick.
4. Lighter Version
Use half-and-half instead of heavy cream for a lighter sauce.
-Serving Suggestions
This Creamy Peppercorn Steak with Pasta pairs perfectly with:
Crisp Green Salad – A fresh arugula or Caesar salad balances the richness.
Garlic Bread – Perfect for soaking up the extra creamy sauce.
Red Wine – A bold red like Cabernet Sauvignon or Malbec complements the steak.
-Storage & Reheating
Storing Leftovers:
Keep steak and pasta separate in airtight containers.
Store in the refrigerator for up to 3 days.
Reheating:
Warm the pasta gently on the stovetop with a splash of cream or milk.
Reheat steak briefly in a hot pan to avoid overcooking.
-Frequently Asked Questions
1. Can I use a different cut of steak?
Yes! Flank steak, sirloin, or filet mignon also work well. Adjust cooking times based on thickness.
2. Can I make this dish ahead of time?
Yes! You can prepare the peppercorn sauce and cook the steak in advance. Reheat gently before serving.
3. Can I make this dish without dairy?
For a dairy-free version, substitute coconut cream or cashew cream for heavy cream.
4. Can I grill the steak instead?
Absolutely! Grilling the steak adds a smoky charred flavor that enhances the dish.
-Final Thoughts
Creamy Peppercorn Steak with Pasta is the ultimate comfort food meets gourmet dining experience. The tender, flavorful steak, combined with the bold, creamy peppercorn sauce, creates a dish that’s rich, satisfying, and perfect for any occasion.
Try this recipe tonight and enjoy a restaurant-quality meal at home!