Steak au poivre

Steak au poivre

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Carb Conscious
  • 10 minutes
  • 15 minutes
  • Woolworths Fairview Shiraz 2015
  • Buy Ingredients Here


  • 400 g mature thick-cut beef rib-eye
  • Sunflower oil, for rubbing
  • Sea salt, to taste
  • For the peppercorn sauce:
  • 2 T butter
  • 2 T olive oil
  • 3 garlic cloves, finely chopped
  • 1 cup cream
  • 50 g green peppercorns in brine, drained and crushed
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Rub the steak with oil and salt. Heat a griddle pan until extremely hot and sear the meat for 4 minutes on each side. Set aside to rest.

To make the peppercorn sauce, heat the butter and olive oil in a pan over a medium heat. Add the garlic and cream. Cook for a minute, then add the peppercorns and season to taste.

Slice the rib-eye and spoon over the sauce.

Cook's note: It's all about the timing. Don’t forget that steak will continue to cook after you let it rest. Cardinal rule: do not overcook it! Follow these timings for perfect results with thick-cut steak. For a rare steak, two and a half minutes on each side. For a medium-rare steak try four and a half minutes on each side. For well-done steak, try 5 minutes on each side.

Discover more steak recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes


  • Linell Nyakutsikwa
    February 22, 2017

    Banting friendly i love this…