Savoury Panseared Steak in Homemade Black Pepper Sauce
Recipe Introduction
Fancy a proper steak night in? Honestly, who doesn't? Black pepper sauce is the star today. It's peppery, savoury, and gives that restaurant vibe at home.
You know? Like a comforting hug in a pan. Let's get this sorted, shall we? Right, based on that delicious sounding recipe, here are ten aimed at getting this Black Pepper Sauce recipe noticed, hitting all the right notes from flavour profile to cooking method:
- pan seared steak recipe
- homemade black pepper sauce
- steakhouse black pepper sauce
- black pepper sauce recipe easy
- black pepper sauce stir fry
- garlic black pepper sauce
- beef with black pepper sauce
- easy steak dinner
- black pepper sauce ingredients
- restaurant style black pepper sauce
Quick Steak Fix
Want a taste of a classic steakhouse black pepper sauce , but don't want to leave the house? This recipe delivers. Expect bold pepper flavour dancing with savoury goodness. It's proper lush.
Black Pepper Sauce: A Classic Reimagined
This recipe draws inspiration from the classic Chinese Western fusion. It's perfect for a simple meal with an Asian twist. This is a medium level recipe, taking about 35 minutes.
It makes two servings. Perfect for a date night.
Benefits Galore
Beef is a good source of iron. This is especially good if you are a woman. This recipe is ideal for a quick weeknight meal.
What makes it special? It's so much better than takeaway! Trust me. It's proper naughty but nice.
Let's Talk Ingredients
Okay, so before we dive in, let's talk ingredients. You'll need steaks, of course, and then for the black pepper sauce ingredients, the crucial bits like proper peppercorns and good quality beef broth.
Honestly, freshly ground pepper makes all the difference.
Get Your Gear Ready
Right, before we start sizzling, make sure you have a decent skillet. Cast iron is boss for steak. Get a small saucepan for the sauce, measuring spoons, and a whisk.
A meat thermometer is also a good shout.
Ingredients & Equipment
Okay, let's get this sorted, shall we? Making a cracking black pepper sauce at home is all about having the right bits and bobs.
It’s easier than you think, and the results are way better than that stuff in a jar. This recipe for beef with black pepper sauce will absolutely blow your mind.
Main Ingredients: The Nitty Gritty
Right, so for this restaurant style black pepper sauce recipe , you'll need:
- Sirloin Steaks: 2, weighing in at about 6-8 oz (170-225g) each. About 1 inch (2.5cm) thick. Get decent ones. You want a nice marbling of fat, you know? I always go for grass fed if I can, makes a world of difference.
- Olive Oil: 1 tablespoon (15ml) . Any decent olive oil will do.
- Salt & Pepper: To taste. Don't be shy, especially with the pepper for this homemade black pepper sauce .
- Unsalted Butter: 1 tablespoon (15g) . Unsalted is key, you can control the saltiness later.
- Garlic: 2 cloves , minced. Fresh garlic is a must, don't even think about using the jarred stuff.
- Freshly Ground Black Pepper: 1 tablespoon (15ml) . Coarsely ground is the way to go. It gives the black pepper sauce a real kick.
- Beef Broth: ½ cup (120ml) . Low sodium, unless you like your food super salty.
- Soy Sauce: 2 tablespoons (30ml) . Again, low sodium is your friend.
- Worcestershire Sauce: 1 tablespoon (15ml) . This adds a bit of depth.
- Honey: 1 teaspoon (5ml) . Or brown sugar, whichever you've got kicking about.
- Cornstarch Slurry: 1 teaspoon (5ml) cornstarch mixed with 2 teaspoons (10ml) cold water. This thickens the sauce.
- Oyster Sauce: 1 tablespoon (15ml) (Optional). This is my secret ingredient. Adds a real umami punch.
Seasoning Notes: Getting Saucy!
Honestly, the black pepper sauce recipe easy is all about that pepper! It needs to be fresh and really good quality.
A pinch of red pepper flakes can kick it up a notch if you like your food spicy. For a fantastic garlic black pepper sauce is key not to burn garlic.
Use it fresh and mince as fine as you can.
Equipment Needed: No Fancy Kit Needed
You don't need a load of fancy gear for this easy steak dinner . A decent skillet (cast iron is amazing if you have one), a small saucepan, a whisk, measuring spoons and cups, and maybe a meat thermometer.
Don't have a meat thermometer? No worries! Just get a feel for how the steak cooks. Remember, it'll keep cooking a little even after you take it off the heat.
Cooking Method: Pan-Seared Steak with the Ultimate Black Pepper Sauce
Okay, let's get this black pepper sauce sorted, shall we? Honestly, homemade black pepper sauce elevates everything! I've been playing around with this recipe for a while.
Let's dive in, it's not as scary as it sounds. This recipe will show you an easy steak dinner .
Prep Steps: Setting the Stage for Steak Nirvana
First, the mise en place ! Get all your ingredients prepped before you even think about turning on the hob.
Chop your garlic, measure your sauces, and pat those steaks dry. This will save you a headache later. Nobody wants burnt garlic.
For safety, always use a clean cutting board for your raw meat.
step-by-step: Searing and Saucing Like a Pro
- Pat the steaks dry and season generously with salt and freshly ground black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat until it shimmers.
- Sear the steaks for 3- 4 minutes per side for medium rare. Use a meat thermometer, you know?
- Rest the steaks for at least 5 minutes , tented with foil. This locks in all the juicy flavour.
- Melt 1 tablespoon of butter in the same skillet. Sauté 2 minced cloves of garlic until fragrant (about 30 seconds ).
- Add 1 tablespoon of freshly ground black pepper and cook for 1 minute . Blooming the pepper like this is key.
- Pour in 1/2 cup beef broth, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, and 1 teaspoon honey. Simmer.
- Stir in 1 teaspoon cornstarch slurry. Simmer until thickened (about 2- 3 minutes ). Toss in sliced steak and serve immediately.
Pro Tips: Nailing that Restaurant Vibe
- Freshly ground pepper is non-negotiable. Pre-ground stuff just doesn't cut it.
- Don't overcrowd the pan when searing. Sear in batches if needed.
- Taste the sauce! Adjust the sweetness and saltiness to your liking. Some like it hotter, some like it milder.
- If you're planning a dinner party, you can make the black pepper sauce ahead of time. Just reheat it gently before serving.
This steakhouse black pepper sauce recipe will blow your mind. Forget ordering in. You've got this! And honestly, with a little practice, this beef with black pepper sauce will become your go-to.
So, give this pan seared steak recipe a whirl. You will never buy ready-made black pepper sauce again. Enjoy, you crazy culinary cats! I guarantee this restaurant style black pepper sauce will become a staple in your house.
Recipe Notes for Your Savoury Pan-Seared Steak!
Okay, let's get this black pepper sauce sorted, shall we? Right, based on that delicious sounding recipe, here are some extra nuggets of wisdom to help you nail it! This isn't just any pan seared steak recipe , it's your gateway to restaurant style black pepper sauce at home!
Serving Suggestions: Level Up Your Plate
Presentation is key, innit? Try arranging your sliced steak artfully over a bed of fluffy steamed rice. Drizzle that gorgeous homemade black pepper sauce all over.
Garnish with some chopped spring onions for a pop of colour. Seriously, looks like something out of Masterchef!
Feeling fancy? Serve alongside some crispy stir fried broccoli or pak choi. If you’re a traditionalist like me, easy steak dinner isn’t complete without some proper mashed potatoes.
A cheeky glass of red wine pairs perfectly, just saying.
Storage Tips: Making the Most of Your Leftovers
Right, so you've got leftovers? No worries! Pop the steak and garlic black pepper sauce into an airtight container separately.
In the fridge, it'll be good for about 3 days. Honestly, the sauce is even better the next day!
Freezing isn't ideal for the steak itself, as it can get a bit dry. However, the black pepper sauce freezes surprisingly well.
Just let it cool completely first. When reheating the sauce, do it gently on the stovetop. Add a splash of water if it gets too thick.
The aim is to get that beef with black pepper sauce magic as close to fresh as possible.
Variations: Put Your Own Stamp On It!
Fancy a change? Swap out the steak for chicken or tofu. Seriously, it works! Add sliced mushrooms while you're cooking the garlic. A mushroom black pepper sauce is delicious and veggie friendly.
Got dietary needs? Use tamari or coconut aminos instead of soy sauce. Make sure you check your black pepper sauce ingredients are okay.
A pinch of red pepper flakes kicks up the heat for a black pepper sauce stir fry , if you're brave enough.
The black pepper sauce recipe easy to tweak.
Nutrition Basics: Goodness in Every Bite
Each serving clocks in around 450 calories. It also has 40g of protein. Protein helps keep you feeling fuller for longer. There's also about 25g of fat and 10g of carbs.
The freshly ground black pepper is a good source of antioxidants. Did you know black pepper sauce recipe easy can actually be good for you! Though, keep an eye on that sodium level, yeah?
So there you have it. Go forth and conquer that steak! Don't be afraid to experiment and make it your own. You've got this!
Frequently Asked Questions
What's the best way to store leftover black pepper sauce, and how long will it last?
Leftover black pepper sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools down completely before refrigerating. When reheating, do so gently on the stovetop over low heat, stirring occasionally.
You might need to add a splash of beef broth or water to loosen it up if it's thickened too much. Think of it like re-heating your favourite takeaway curry a little patience is key!
Can I make this black pepper sauce spicier? I like a bit of a kick!
Absolutely! If you're a bit of a chilli fiend, there are a few ways to crank up the heat. Try adding a pinch of red pepper flakes along with the garlic, or a dash of your favourite hot sauce (like sriracha or a scotch bonnet sauce for the brave!).
You could even finely chop a fresh chilli and add it to the sauce while it's simmering. Just remember to taste as you go you can always add more, but you can't take it away!
I don't have beef broth. Is there anything else I can use in the black pepper sauce?
No worries, beef broth isn't essential! You can substitute it with chicken broth, which will give a slightly different flavour profile but still work well. Vegetable broth is also an option for a vegetarian version.
In a pinch, you could even use water, but you'll want to add a little more soy sauce or Worcestershire sauce to compensate for the lack of depth. Consider it a 'make do and mend' situation, like when you're out of teabags and have to use loose leaf!
Can I make this black pepper sauce in advance?
You sure can! The black pepper sauce can be made 1-2 days ahead of time. Store it in an airtight container in the refrigerator. When ready to use, simply reheat it gently on the stovetop, stirring occasionally, and adjust the consistency with a little broth or water if needed.
This is perfect if you're planning a dinner party and want to get some prep work done in advance like a good old Mary Berry baking schedule!
What are some good side dishes to serve with steak in this black pepper sauce?
This steak and black pepper sauce is quite versatile. Classic options include steamed rice or egg noodles to soak up all that delicious sauce. For a more traditional pub meal, mashed potatoes or chunky chips (fries) are a winner.
And of course, some stir fried vegetables like broccoli, pak choi, or snap peas add a healthy touch. It is also worth bearing in mind the nutritional data of this recipe and that your choices may affect this!
My black pepper sauce is too thin! How do I thicken it up?
A thin black pepper sauce can easily be remedied! The recipe uses a cornstarch slurry to thicken the sauce, which is one of the easiest methods. If you haven't used that much, mix a little more cornstarch (1 teaspoon) with cold water (2 teaspoons) and stir it into the simmering sauce.
Alternatively, if you have time, just let the sauce simmer for a few more minutes; the liquid will reduce naturally, concentrating the flavour. It's all about achieving that 'Goldilocks' consistency not too runny, not too thick, just right!
Savoury Panseared Steak In Homemade Black Pepper
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 |
|---|---|
| Fat | 25g |
| Fiber | 0g |
