Pan-Seared Steak with Pepper Sauce and Potato Wedges

Pan-Seared Steak with Pepper Sauce and Potato Wedges

A Classic Steakhouse Meal You Can Make at Home

If you’re craving a restaurant-quality meal without leaving your kitchen, this Pan-Seared Steak with Pepper Sauce and Potato Wedges recipe is your perfect match. Rich, juicy steak, a creamy peppercorn sauce, and crispy golden wedges come together to form a satisfying, elevated dinner — and it’s easier to make than you might think.

Why You’ll Love This Dish

This dish is all about balance: the robust flavor of the seared steak, the bold and creamy pepper sauce, and the hearty crunch of oven-roasted potato wedges. It’s a steakhouse classic with a homemade touch. Whether you’re cooking for a date night, a special occasion, or simply treating yourself, this meal delivers comfort and sophistication in every bite.

Ingredients
For the Steak:

2 ribeye or sirloin steaks (about 1-inch thick)

Salt and freshly ground black pepper

1 tbsp olive oil

1 tbsp butter

2 cloves garlic, smashed

2 sprigs fresh thyme or rosemary (optional)

For the Pepper Sauce:

1 tbsp black peppercorns, crushed

1 small shallot, finely chopped

1/2 cup beef stock

1/4 cup heavy cream

1 tbsp brandy or cognac (optional but recommended)

Salt, to taste

1 tsp Dijon mustard (optional for depth)

For the Potato Wedges:

3–4 medium potatoes, cut into wedges

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

Salt and pepper, to taste

Fresh herbs for garnish (parsley, thyme, or rosemary)

Instructions
Step 1: Prepare the Potato Wedges

Preheat your oven to 425°F (220°C).

Toss the potato wedges in olive oil, garlic powder, paprika, salt, and pepper.

Spread them out on a baking tray in a single layer.

Roast for 30–35 minutes, flipping halfway, until golden brown and crispy.

Step 2: Cook the Steak

Pat steaks dry and season both sides generously with salt and pepper.

Heat olive oil in a heavy skillet over medium-high heat until hot.

Sear the steaks for 3–4 minutes per side for medium-rare (adjust time based on thickness and preference).

In the last minute, add butter, smashed garlic, and herbs. Spoon the melted butter over the steaks to baste.

Remove the steaks and let them rest for at least 5 minutes.

Step 3: Make the Pepper Sauce

In the same pan, reduce the heat and add the chopped shallot. Sauté until soft.

Add the crushed peppercorns and deglaze the pan with brandy or a splash of stock.

Pour in the beef stock and simmer until reduced by half.

Stir in the cream and Dijon mustard (if using), and let the sauce thicken.

Taste and adjust seasoning.

Serving Suggestions