“This steak with green peppercorn sauce is Funnyman’s favourite way to enjoy steak. I got hold of a jar of green peppercorns in brine and got to work! This whopper is high in calories, but for a quality meal, I think you can forget about counting calories. Enjoy this peppery beast with something simple on the side like buttered broccoli.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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Rib-eye with Creamy Green Peppercorn Sauce
Per serving
Ingredients
For the steak
- 2 rib-eye steaks (220g / 7.8oz each), (preferably dry-aged for 2 days, see below)
- salt and pepper
- 1 TB lard (or ghee)
For the green peppercorn sauce
- 40 g (1.4 oz) green peppercorns in brine, (drained weight)
- 1 tsp unsalted butter
- 1 clove garlic, peeled and finely chopped
- 1 TB brine, (from the green peppercorns in brine)
- 2 TB Brandy
- 75 g (2.7 oz) double cream
- 75 g (2.7 oz) soured cream
- salt and pepper
To finish
- sea salt flakes
- small handful finely chopped parsley, (optional)
Instructions
- This dish doesn't take long to throw together, but you really should start a day or two before. Remove the rib-eye from their packaging and place on a cooling rack set over a tray. Store uncovered in the fridge for two days, or at least overnight. As Heston teaches us, "the cold, dry environment is good for this rudimentary method of dry ageing".This will ensure the outsides dry out, meaning you will get a far better crust when frying - as opposed to the steak 'simmering' in excess moisture.NOTE: I never salt steak when dry-ageing and I don't know any chefs that do. Seasoning with salt is best done just before cooking.
- When ready to cook, season both sides of the steaks with salt and pepper. (Many people also remove the steaks from the fridge about 30 minutes prior, which is also good practice).Heat the lard (or ghee, if using) in a griddle pan and fry the steaks until a dark crust forms on the outside. Be sure to flip the steaks every 20 seconds (another handy tip from HB). Cook until done to your liking, but I like mine medium. Set aside to rest and stay warm.
- In the meantime, make the sauce. Place only half the amount of your drained green peppercorns into a mortar and use the pestle to crush well.
- Melt the butter in a small, non-stick pan and cook the garlic over moderate heat until it starts to soften.
- Add a tablespoon of brine (taken from the jar) and add it to the pan along with the Brandy, crushed peppercorns and whole peppercorns. Cook until most of the liquid cooks out (evaporates).
- Reduce the heat to low and add the cream and sour cream.
- Leave to simmer, stirring regularly, until the sauce reduces further to a very thick consistency. This will also concentrate the flavours. Season with salt and pepper (if needed) after you are happy with the consistency and have tasted the sauce.Season the steaks with salt flakes and serve the sauce over the steaks. Scatter over a little chopped parsley. Too easy!
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making dietary changes. Scroll to see the full macros and allergens for this Steak with Green Peppercorn Sauce dish. Further down, you will also see all the Beef & Lamb recipes on Fats of Life®.
Nutritional Information per servingCalories            879Kcal / 3678kJ
Fat                 69g
Carbohydrates       6.7g
Protein             57g
Allergens
Milk
See all the Beef & Lamb on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
3 Comments
How long will
This peppercorn sauce last if made ahead
Many thanks
There is dairy present, so I would keep for no longer than 2 days in the fridge (covered to prevent a skin forming). You will need to reheat (pan on hob, low heat) as it will solidify a little once chilled.
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx