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Pan Seared Steak with Creamy Long Pepper Sauce

© 2023 |

© 2023 |

A quick, creamy peppercorn sauce is the perfect accompaniment to steak, chicken, mushrooms, or even potatoes. Add a couple of tablespoons of brandy to the sauce for the extra flavour if desired. I used distinctive long pepper here, but regular black peppercorns work just as great. Another great alternative for the sauce would be bourbon smoked peppercorns, that would add some amazing smoky aroma and flavour.
Long pepper is a close relative of black pepper. As opposed to the small spheres of black pepper, the long pepper is 2-4cm long and conical, with tightly-clustered peppercorns. In India the long pepper is sometimes used in combination with other herbs in Ayurvedic medicine.
It has a sharp, warm and sweet flavour of liquorice and dark chocolate. It is sharper and more intense than traditional black pepper. Alongside the peppery spiciness, this amazing pepper delivers a taste similar to that of mixed spice thanks to the subtle hints of nutmeg, cinnamon, and cardamom. Long pepper can be used as whole, crushed in a mortar and pestle, or broken into pieces and put in a spice grinder. In sauces, broths or marinades, it can develop its slightly sweet flower scent. But with increasing cooking time, the sharpness increases too.
There are two types long pepper, India's piper longum, and piper retrofactum, which grows in Indonesia and tends to be cheaper and easier to find. It's not a common ingredient outside of India and southeast Asia, but it can be found online and in Asian markets.

  • 2 tbsp Ghee
  • 450 - 500 g Beef steak of your choice
  • Salt of your choice (I used kala namak)
  • Long pepper (or regular black pepper)
  • 2 tbsp Butter
  • 1 Shallot, finely chopped
  • 2 Garlic cloves, finely chopped
  • 125 ml Beef broth
  • 125 ml Heavy cream at room-temperature
  • 1 tbsp Long peppers, crushed in a mortar and pestle
  • 2-3 Thyme sprigs
  1. Take the steaks out of the fridge 30 minutes before planning to cook. Sprinkle both sides of steak generously with salt and pepper.
  2. Heat the ghee in a large skillet over high heat until smoking hot, add the steak and sear until beautifully browned on both sides and cooked to the desired doneness. (2-4 minutes per side for medium-rare, depending on the thickness) Transfer to a plate and cover loosely with a piece of foil. Lower the heat to medium, add the butter, let it melt and start to foam before adding the shallots and garlic and cooking until aromatic, about a minute.
  3. Add the beef broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon as the broth simmers, 2-3 minutes or until it reduces by half.
  4. Add the cream, crushed long pepper and thyme sprigs, bring to a boil and simmer until it thickens a bit, about 3 minutes. Taste and season. Serve over the steak and enjoy!

© 2023 |

© 2023 |

© 2023 |

© 2023 |


Norma2 6/2/23 23:08

Angie, please, I would like to know if in your country there is a prevention against eating undercooked meat, which causes Hemolytic Uremic Syndrome (HUS) that affects the blood, small blood vessels and kidneys. It is contracted, in most cases, by eating undercooked meat that carries a bacterium, the Shiga toxin-producing Escherichia Coli (STEC). It affects, above all, children between 6 months and 5 years.

Cooking Julia 6/2/23 23:33

This steak looks perfectly cooked and with that rich gravy, it must be delicious.

Anonymous 6/2/23 23:37

Angie- you are such a gourmet cook. This meal looks amazing. Judee from gluten free A=Z

Brian's Home Blog 7/2/23 00:01

That steak looks absolutely delicious!

Lowcarb team member 7/2/23 00:29

For all those who enjoy eating steak this creamy peppercorn sauce is the perfect accompaniment.

All the best Jan

Liz That Skinny Chick Can Bake 7/2/23 00:31

This is perfect for Valentine's Day! I love the cream sauce--just the thing to make this steak worthy of a celebration!!

Tom 7/2/23 01:01

...this looks fabulous and the salad is a nice addition.

J.P. Alexander 7/2/23 01:10

Gracias por la receta, aunque a mi la carne me gusta más cocida. Te mando un beso y lo haré pronto..

Grace 7/2/23 02:45

This steak must be very tasty and delicious.
You always stand out Angie with your culinary finesse and originality.
I wish you well.
By writing today, I am reassured that you are in good health and have been free from the consequences of the earthquake.
Best regards.

Este bistec debe quedar muy sabroso y delicioso.
Siempre te destacas Angie con tu fineza culinaria y originalidad.
Deseo te encuentres muy bien.
Al escribir hoy, quedo tranquila que gozas de salud y has estado libre de consecuencias del terremoto.
Un abrazo.

Veronica Lee 7/2/23 03:59

The steak looks delish and perfectly cooked.
Hugs and blessings, Angie.

Yvonne @ Fiction Books Reviews 7/2/23 06:04

I need to track down some of those long peppers, as they sound delicious and we both love peppercorn sauce with our steaks, which have to be fillet and cooked medium/well :)

Anonymous 7/2/23 06:18

Beautifully prepared offering! As far as health safety concerns for beef are concerned - and I am medically trained - in Australia beef tartare is served from one end of the Continent to the other and if one asked for a steak cooked more than medium rare you would be 'laughed out of court'! actually we safely eat all meats rare or medium-rare except chicken - if not organic, we are advised to take care!

Anne in the kitchen 7/2/23 06:18

Words fail me because my mouth is busy salivating!

Eha Carr 7/2/23 06:21

The above 'anonymous' was my comment!

Angie's Recipes 7/2/23 06:47

@Anonymous Eha, totally understand. I love my steak blue or even raw. I just bought an Australian ribeye...oh my...the marbles are amazing!

Angie's Recipes 7/2/23 06:48

@Norma2 As far as I know, there ain't such law over here.

Lola Martínez 7/2/23 08:20

Esa salsita le añade un montón de sabor y jugosidad a la carne, lo encuentro buenísimo.

roentare 7/2/23 10:11

You make the steak look so appealing! Such an artist!

Nancy Chan 7/2/23 10:47

The whole steak looks beautiful and delicious but it is too red for me.

Rose world 7/2/23 12:14

Rarely take steak but yours looked so beautiful!!! Maybe a bit rare for me though, I prefer medium for my steak whenever I have steak.

Anonymous 7/2/23 13:45

It always amazes me what a beautiful job you do with your photographs. I am now craving a delicious steak and going shopping looking for those long peppers. Bernadette, New Classic Recipe

DEZMOND 7/2/23 13:45

How many different spices do you have in da house, deary? I imagine you have like hundreds of different little bottles and boxes.

Chef Mimi 7/2/23 14:04

That steak is cooked perfectly! And such pretty photos. I loved the photos of the long peppers - I’ve never seen them before! I bet Amazon has them!

Angie's Recipes 7/2/23 15:08

@DEZMOND Can't remember..I bought them during the holidays and always forget to use them and keep using the same spices over and over.

Angie's Recipes 7/2/23 15:10

@Chef Mimi You definitely can find them on amazon.

Norma2 7/2/23 16:37

Gracias por hacermelo saber

David 7/2/23 19:43

Angie, My kind of meal! Love a nice steak prepared medium rare and that sauce is a real plus... I can't eat greens so I'd side the steak with a couple slices of tomato and a roasted potato or two. Just beautiful! Take Care, Big Daddy Dave

Rainbow Evening 8/2/23 06:18

steak and sauce look so yummy......

Margaret D 8/2/23 09:00

That does look delicious however I prefer my steak cooked a bit more..

Mbul Kecil 8/2/23 12:36

yummy!!! your steak looks juicy Angie. It has a perfect sauce with creamy peppercorn sauce..Great ^^

savorthebest 8/2/23 14:47

Beautiful steak. It looks delicious and the sauce sounds amazing.

speedy70 8/2/23 15:03

Fantastica la cremina!!!

The-FoodTrotter 8/2/23 19:45

What a lovely cut of beef, it seems it's gonna melt in your mouth.... And this sauce looks so delicious! I actually never had long pepper, I should definitely try....

foodtravelandwine 9/2/23 02:42

An elegant steak with a fantastic flavor! should write a cookbook!.........Abrazotes, Marcela

My name is Erika. 11/2/23 14:05

Good thing I had a steak the other night because this looks SO good. In the winter it seems steaks are hard to grill outside, so we never have them. Except finally it warmed up the other night. I've never tried pan searing a steak. I should I guess. hugs-Erika

Federica Simoni 12/2/23 16:51

Molto appetitosa😋😋😋😋

Raymund 13/2/23 23:04

Now that's my kind of meal 😱meaty!!!


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