Cooking steak doesn’t have to be difficult and these Grilled Strip Loin with Black Peppercorn Sauce cook quickly have very little prep time. Served here with a creamy and peppery sauce , delicious!

Originally posted on May 22nd, 2015. Updated on May 11th, 2023 to include new photos, recipe tips, frequently asked questions and more relevant information.

What is This Steak Like

• Difficulty – This is a pretty easy steak recipe to make. The sauce can be made before hand and reheated and the steak requires no marinade time!
• Taste – This steak is tender and lightly seasoned with salt and pepper. The sauce is rich, creamy and peppery.
• Serving – This recipe serves two people. You can easily adjust servings in the the recipe card below to serve more.

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Ingredients

• Steak – I used thin cut strip steaks for this recipe. They were only about 1/2 inch thick each.
• Steak seasoning – I only used salt and fresh cracked black pepper.
• Olive oil – This was used to cook the steak.
• Red wine – Red wine was reduced in making the peppercorn sauce.
• Beef broth – I used beef broth as the base for the sauce as it gives a really rich flavour.
• Black peppercorns – Whole black peppercorns are slightly crushed and used in the sauce.
• Cornstarch – This is mixed with water and added as a thicker for the sauce.

NOTE, The full recipe and ingredient list can be found in the recipe card at the end of the post.

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Instructions

1. Season steaks – Season the steaks on both sides with black pepper and salt. Bring to room temperature for about 30 minutes.
2. Make cornstarch mixture – In a glass, combine the cornstarch and water. Stir until combined and set aside.
3. Make the sauce – Make the sauce while the steaks are coming to room temperature.Set a small sauce pan over a medium high heat on the stove top. Add the olive oil and crushed garlic. Stir for about a minute and add the red wine. Bring to a boil and then turn heat to low and let the wine reduce by about half. Next, add the beef broth and bring back to a boil. Again, reduce heat and leave it to simmer for about 20 minutes or until it has reduced again by about a half. Add the cooking cream and black peppercorns and bring back to a boil for a quick second before reducing the heat. Thicken the sauce with the cornstarch mixture and stir well until smooth and thick. Remove from heat.
4. Cook the steak – Heat a heavy bottomed skillet over high heat. If you have a cast iron grill pan, it will work best. Make sure the pan is really hot, about 5 minutes preheating. Add the olive oil and place the steaks in the grill pan. Cook for about 1 1/2 – 2 minutes and flip. Cook the other side for about the same amount of time.
5. Allow the steak to rest – Remove from pan and place on a plate and loosely cover with foil. Allow to rest for about 10 minutes.
6. Serve – Serve the steak with the sauce either on the side or over the steak.

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Recipe Tips

• Cook at room temperature – It’s always best to allow meat to come to room temperature before cooking. Take the steak out of the fridge about 30 minutes before cooking.
• Multi tasking – I recommend seasoning the steak and bringing it to room temperature. Then make the sauce. As soon as the sauce is cooked, cook the steaks because they only take a few minutes.
• Cooking method – Make sure you cooking surface is really hot. I used a cast iron grill pan to cook this steak and it works fantastic. Alternatively, you could cook it on the barbecue.
• Cooking time – Keep in mind, cooking time will vary depending on type of steak, thickness of steak and the doneness level you like your steak.

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Substitutions

• Type of steak – I used thin cut strip steaks for this recipe. You can use pretty much any kind of steak that you like. Ribeye, T-Bone, Porterhouse or Sirloin would all be good alternatives. Just keep in mind the cooking times will vary according to the type of steak and the thickness of your steak.
• Peppercorn sauce – A great alternative would be the Creamy Mushroom Sauce or any kind of mustard sauce or steak sauce of your choice.

How to Cook Steak According to Doneness

• Rare – You just flash fry the steak quickly on each side. It will still be completely red in the centre.
• Medium Rare – Steak is seared on the outside for a bit longer than rare. It will be pink in the middle and tender and juicy.
• Medium – The steak will be pink in the middle and will have no red spots. It will still be tender and is a common way of cooking steak.
• Medium Well – Steak will have a small amount of pink in the centre, but will be mostly well done.
• Well Done – Steak will be cooked all the way through and have no pink spots at all. It will be much less tender than the other levels of doneness.

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What to Serve With Steak

We served it with very basic baked potatoes and Greek Salad with Marinaded Feta.  Oh, and not to forget the red wine!

• Scalloped Potatoes
• Creamy Old Fashioned Potatoes
• Fluffy White Dinner Rolls
• Parmesan and Garlic Potato Wedges
• Garlic Fingers
• Easy Parmesan Roasted Asparagus
• Garlic Mushrooms

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!