Steak with Dairy Free Peppercorn Sauce
This is the ultimate steak dinner, pan-seared steak with a golden crust smothered in a creamy peppercorn sauce that takes just minutes to make. The sauce is dairy free and alcohol free and absolutely delicious. This Pan Seared Steak with Dairy Free Peppercorn Sauce (aka Steak Au Poivre) is also Gluten Free, Grain Free and can easily be adapted to be Paleo, Whole30 and Specific Carbohydrate Diet Legal too!
WHY YOU ARE GOING TO LOVE THIS PAN SEARED STEAK WITH DAIRY FREE PEPPERCORN SAUCE
- This Pan Seared Steak with Peppercorn Sauce tastes like a dish you would get at a fancy steak house (or the steak au poivre you would get at a fancy French restaurant!), but can be made in the comfort of your house in just 30 minutes and with only one pan!
- This is a foolproof way to get perfectly cooked pan seared steak with a delicious golden crust every time. If you are intimated about cooking steak in a pan, this is the perfect recipe to try.
- The peppercorn sauce is rich, creamy and absolutely delicious! You would never know it’s a dairy free peppercorn sauce! If you are a fan of peppercorn sauce that you can order at a steakhouse, you will LOVE this recipe.
WHAT CUT OF BEEF SHOULD I USE FOR THIS PAN SEARED STEAK WITH PEPPERCORN SAUCE?
When choosing a cut of beef for steak, it’s important to consider factors such as marbling, tenderness, and flavor profile to find the best fit for your taste preferences. I personally prefer ribeye, filet mignon, and New York strip.
- Filet mignon is the most tender cut, with a mild, buttery flavor. It’s often the most expensive cut due to its tenderness and popularity.
- Ribeye is the most flavorful and tender, thanks to its high fat content and marbling. It can be a bit more expensive, but it’s worth it for the rich, beefy taste.
- New York strip is a more affordable option that still offers good flavor and tenderness. It is less marbled than ribeye but still has a good amount of fat marbling for flavour.
HOW TO PAN-SEAR STEAK
Here are some tips to help you get the perfect pan-seared steak every time:
- Let the steak come to room temperature: Take the steak out of the fridge and let it sit at room temperature for 20-30 minutes before cooking. This will help it cook evenly.
- Pat the steak dry: Use paper towels to pat the steak dry before cooking. This will help the steak sear better and develop a nice crust.
- Season the steak generously: Rub the steak with a mixture of salt and pepper. Be generous with the seasoning as some of it will come off during cooking.
- Preheat the pan: Heat a cast-iron skillet over high heat until it’s very hot. The pan should be smoking hot before you add the steak.
- Add oil to the pan: Once the pan is hot, add a high-heat oil such as vegetable oil, canola oil or olive oil. The oil should shimmer in the pan.
- Add the steak to the pan: Carefully add the steak to the hot pan. Do not move the steak once it’s in the pan. This will help to create a golden crust.
- Sear the steak: Let the steak cook for 3-4 minutes on one side without moving it. Use tongs to flip the steak and sear the other side for 2-3 minutes. Turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
- Let the steak rest for 5 minutes before slicing and remember that it will continue cooking as it rests, so remove the steak from the pan 5-10 degrees below your desired temperature.
Tip: Make sure that that the peppercorn sauce is ready and staying warm in a pan on the stove while you sear the steaks.
HOW TO TELL WHEN STEAK IS DONE COOKING
While the peppercorn sauce is the star of this dish, ensuring the steak is cooked perfectly will also have a big impact on how this recipe turns out. There are a few methods you can use to tell when a steak is done cooking:
Meat thermometer: The most accurate way to tell when a steak is done cooking is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, and look for the following temperatures:
- Rare: 120-130°F
- Medium-rare: 130-135°F
- Medium: 135-145°F
- Medium-well: 145-155°F
- Well-done: 155°F and above
Finger test: The finger test is a simple way to check the doneness of a steak. Press the center of the steak with your finger:
- Rare: The steak will feel soft and spongy, with little resistance.
- Medium-rare: The steak will feel slightly firmer, but still spongy.
- Medium: The steak will feel firm and springy.
- Well-done: The steak will feel very firm and almost hard.
WHAT IS COCONUT CREAM AND CAN YOU TASTE IT IN THE PEPPERCORN SAUCE?
Coconut cream is a thick, rich and creamy liquid that’s extracted from grated coconut flesh and is used in many recipes as a dairy free substitute for cream. Most stores sell small cans of coconut cream, or alternatively you can refrigerate a can of coconut milk overnight. Once very cold the coconut cream will separate and can easily be scooped out with a spoon. Although coconut cream has a sweet coconut flavour, I am happy to report that it adds creaminess to the peppercorn sauce without any detectable coconut flavour because it is completely masked by the other ingredients.
WHAT TYPE OF PEPPERCORN SHOULD I USE IN PEPPERCORN SAUCE?
I prefer using whole black peppercorns that you buy in the spice aisle but for some they might be a bit too spicy. If you prefer your peppercorn sauce to have a more subtle peppery taste then I recommend buying canned green peppercorns which are much milder in flavour. I find that traditional steak au poivre has smaller pieces of ground pepper whereas the peppercorn sauce that you get at steakhouses in North American have larger sized whole peppercorns.
I DON’T HAVE A MORTAR AND PESTLE
I find that a mortar and pestle works best at crushing the peppercorns, but don’t stress if you don’t have one. Rather than using a mortar and pestle to grind up the peppercorns simply place them in a ziploc bag and then place the ziploc bag on a cutting board. Using a meat tenderizer or rolling pin gently hit the peppercorns to break them into smaller pieces. After a minute or so of hitting the majority should be broken into smaller pieces. Larger pieces of pepper will cause the peppercorn sauce to me more spicy.
WHAT TO SERVE WITH THIS PAN SEARED STEAK WITH PEPPERCORN SAUCE
This Pan Seared Steak with Dairy Free Peppercorn Sauce has a lot of bold flavour so I recommend keeping any accompanying side dishes simple. I like serving it with Cauliflower Mash (or potato mash) to absorb any excess sauce but roasted cauliflower or roast potatoes would also be delicious. Other side dishes that would be delicious served alongside this steak include Roasted Broccoli, One Pan Green Beans, Roasted Radishes or Roasted Fennel. In France Steak au Poivre is traditionally served with french fries and a light salad.
CAN I MAKE THE PEPPERCORN SAUCE IN ADVANCE
You absolutely can! This dairy free peppercorn sauce reheats very well and can be made a day or two in advance and stored in an airtight container in the fridge. You may find that the sauce slightly separates when it is refrigerated but it will easily mix back together once it’s warmed. To reheat the sauce transfer it to a pan on medium heat until warmed through, or alternatively you can reheat it in the microwave.
HOW TO REHEAT LEFTOVER STEAK
Reheating steak can be a little tricky because you want to make sure it stays juicy and tender without overcooking it. I recommend storing the peppercorn sauce and any leftover steak separately. Here are a two methods you can use to reheat steak:
- In the oven: Preheat your oven to 250°F (120°C). Place the steak on a baking sheet and cover it with foil. Heat the steak in the oven for about 10-15 minutes or until it reaches your desired temperature.
- In a skillet: Heat a skillet over medium-high heat. Add a small amount of oil or butter to the pan and place the steak in the skillet. Cook for 2-3 minutes on each side, or until it’s heated through.
Here are a few more beef recipes that you might enjoy:
- Leftover Steak & Tomato Salad
- Garlic Herb Steak Bites with Mushrooms
- Beef & Shiitake Mushroom Stir Fry
- Chimichurri Steak Salad
- Garlic Scape & Crispy Beef Stir Fry
- Thai Basil Beef
If you make this steak au poivre recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Steak with Dairy Free Peppercorn Sauce
- 2 tbsp peppercorns
- 1 tbsp butter/ghee (or coconut oil for DF)
- 2 cloves garlic minced
- 1/2 cup finely diced shallots
- 1 cup beef stock
- 1 cup coconut cream
- 1 tsp worcestershire sauce (use coconut aminos for Paleo/Whole30)
- 1 tsp arrowroot powder (or cornstarch)
- 4 8oz steaks (NY Strip, Sirloin or Filet)
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- Using a mortar and pestle grind the peppercorns into smaller pieces. If you do not have a mortar and pestle you can put the peppercorns in a ziploc bag and smash them with a rolling pin
- Melt the butter/ghee in a skillet on medium heat. Add in the garlic and shallots and saute for 3-4 minutes until the shallots begin to soften. Add in the peppercorns and continue to cook for another 2 minutes.
- Next add in the worcestershire sauce (or coconut aminos) followed by the beef stock to deglaze the pan. Turn the heat to high and bring to a gentle simmer before stirring in the coconut cream. Use a whisk to ensure the coconut cream is well mixed in to the sauce.
- In a small bowl add the arrowroot powder and 2tbsp of water and stir into a slurry. Pour the arrowroot powder mixture into the sauce, stirring with a whisk to ensure it doesn't get clumpy. Leave the sauce to simmer until it has begun to thicken and then turn the heat to low while you prepare the steak.
Pan Seared Steak
- Bring the steaks out of the fridge 20 minutes before cooking. Pat the steaks dry with a paper towel and then generously season them on all sides with salt and pepper
- Heat the oil in a large cast iron skillet on high heat. Once it is very hot add in the steaks and leave them untouched to cook for 4 minutes. Once a golden crust has formed used tongs to flip the steaks over and cook them for 3-4 more minutes on the other side. Finally use the tongs to turn them on the side to cook for 1-2 minutes and render the fat. Use a meat thermometer to check the temperature of the steaks (rare :120°, medium rare: 130°, medium: 135°, medium well: 145°). Transfer the cooked steaks to a plate and leave them to rest for 5 minutes.
- Serve the steaks with the peppercorn sauce poured overtop.