Cookwith

Name: Pan-Seared Steak with Creamy Peppercorn Sauce & Garlicky Green Beans
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless ribeye or New York strip steaks (1-inch thick, about 8 oz each); Kosher salt and freshly ground black pepper; 1 tbsp neutral oil (such as canola or grapeseed); 2 tbsp unsalted butter, divided; 3/4 cup low-sodium beef broth; 1/3 cup heavy cream; 2 tbsp green peppercorns in brine, drained and lightly crushed; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 8 oz fresh green beans, trimmed; 2 cloves garlic, thinly sliced; 1 tbsp olive oil; Zest of 1/2 lemon; 1 tbsp chopped fresh parsley (optional, for garnish)

Pan-Seared Steak with Creamy Peppercorn Sauce & Garlicky Green Beans

miradugm

This classic steakhouse plate features juicy, pan-seared steak crowned with a silky, punchy peppercorn sauce and a vibrant side of garlicky green beans kissed with lemon. The sauce balances bold briny peppercorns and creamy richness, while the beans provide a fresh, crisp counterpoint. It's an elevated but totally approachable dinner—perfect for date night or a summer evening splurge. Pair with your favorite roasted potatoes, a glass of red, or just savor as is for a memorable meal.

Ingredients

Instructions

Pat steaks dry with paper towels and season generously with kosher salt and black pepper on both sides.
Heat a large skillet (cast iron preferred) over medium-high heat. Add neutral oil.
When the oil shimmers, add steaks. Sear without moving for 2-3 minutes per side for medium-rare (adjust time for desired doneness). Add 1 tbsp butter during the last minute, basting steaks with melted butter.
Transfer steaks to a plate and tent loosely with foil to rest.
Reduce heat to medium. Add crushed green peppercorns to pan drippings and toast for 30 seconds.
Pour in beef broth, scraping up browned bits. Simmer until reduced by half, about 3 minutes.
Whisk in Dijon mustard, Worcestershire sauce, and heavy cream. Simmer 2-3 minutes until thickened. Stir in remaining 1 tbsp butter and season with salt to taste.
Meanwhile, bring a pot of salted water to a boil. Blanch green beans for 2 minutes, then drain and rinse under cold water.
Wipe out the steak skillet, add olive oil and garlic over medium heat. Sauté until fragrant, about 1 minute.
Add green beans to skillet, season with salt and black pepper, and sauté 2-3 minutes until tender-crisp. Remove from heat and toss with lemon zest.
Slice rested steaks. Serve topped with peppercorn sauce, with green beans on the side. Garnish with parsley if desired.