Here’s my favorite steak au poivre recipe, and I prepared it my style of course! In comes a handful of crushed black peppercorns, a splash of balsamic vinegar, a couple of drops of worcester sauce… Absolutely delicious!
Well there you go.
This pepper steak sauce is easy as hell!
Oh wait a minute, you are right. Because I can hear you ask yourself where the cream is in this recipe. This steak sauce doesn’t contain the classic cream, nope. Hey, not that I hate cream. On the contrary even. The hubs and I love steaks, they are one our menu every single week. Believe me.
But there’s something called seasons as well. Which means that some weeks the weather is hotter than other weeks. And when we are in the middle of summer for instance, then a good old cream sauce might be a little too heavy for us.
And that’s why the hubs and I made this lighter version, that contains a handful of crushed black peppercorns, a splash of good balsamic vinegar and a couple of drops of worcester sauce.
That vinegary and spicy sauce goes extremely well with a good steak.
It’s light and fresh. And just what you need when you’re sweating your ass off but still want to have steaks for dinner.
Steak Au Poivre (Pepper Steak Recipe)
We like to add balsamic vinegar to the frying pan when we cook meats.
It’s a great addition to those lovely meat juices.
Is it still too light for you? Then you can also add a tablespoon or so butter to the sauce to make it glossier and creamier.
Haven’t I still convinced you yet?
No worries. Maybe you still want to go for the creamier version?
Then also check his little brother: a classic creamy pepper steak sauce! Sure also got that recipe up my sleeve… Check it out as well!
But in the meantime, enjoy this skinny summertime version!
- 2 steaks
- 1 tbsp unsalted butter
- 2 tbsp balsamic vinegar
- 1 tsp worcester sauce
- 2 tbsp black peppercorns
- olive oil
- Crush the black peppercorns until coarse using a meat mallet, the bottom of a cup or the blade of a large chef's knife. Then rub the steaks with the crushed black peppercorns on all sides and let them rest at room temperature for 30 minutes.
- Add a splash of olive oil to a non-stick pan and place it over medium-high heat until hot. Then add the pepper steaks. Season with a little pinch of salt.
- Sear the steaks on all sides and cook for as long as necessary depending on how you like your steak cooked on the inside. I like mine rare to medium-rare. Turn the heat lower if necessary.
Once the steaks are cooked, remove them from the hot pan and transfer them to a clean plate. Cover with a piece of tinfoil and put the steaks aside to rest for now. Add the butter to the hot pan (don't get rid of those lovely brown bits, flavorful steak juices and any crushed peppercorn pieces!) and let it melt over medium-high heat.
- Stir regularly. Then pour in the balsamic vinegar and the worcester sauce.
- Add an extra 2 tablespoons of water to the sauce as well. Stir and let the sauce mixture simmer gently.
- Turn the heat high now in the end and let the balsamic sauce reduce by half. Check the seasoning of the sauce and add extra pepper or salt to taste if necessary. In the meantime put the cooked steaks onto clean plates. Drizzle with the balsamic sauce and serve immediately.