Rib-eye Steak with Creamy Green Peppercorn Sauce

Funnyman’s favourite sauce to enjoy over steak is a creamy, green peppercorn one. It has been years since he had it, so I got hold of a jar of green peppercorns in brine (they must be in brine) and got to work! This whopper is high in calories, but for a quality steak smothered in a quality sauce, I think you can forget about counting calories. We have enough on our plates (mind the pun) monitoring the macros! Enjoy this peppery beast with something simple on the side like buttered broccoli. xxx

– – – – – – PER SERVING – – – – – –
Carbs 6.7g | Fat 69g | Protein 57g
– – – – – – – – – – – – – – – – – – – – –

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Rib-eye with Creamy Green Peppercorn Sauce

It will be well worth getting your hands of a jar of brined green peppercorns for this one: this fantastic sauce is pure decadence poured over a juicy rib-eye.
Course Main Dish, Sauces / Condiments
Cuisine General
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Per serving

Calories: 879kcal | Carbohydrates: 6.7g | Protein: 57g | Fat: 69g


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


  • 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!

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You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx

Rib-eye Steak with Creamy Green Peppercorn Sauce
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Rib-eye Steak with Creamy Green Peppercorn Sauce
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Nutritional Information per serving
Calories                        879Kcal / 3678kJ
Fat                                69g
Carbohydrates              6.7g
Protein                          57g


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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.
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