Pan-Seared Steak with Bourbon Peppercorn Sauce

Use thick-cut Grilling Steaks for the ultimate steak-house experience at home. The rich, flavourful peppercorn sauce spiked with bourbon takes this steak up to the next level.
Yield 6 Servings Prep. Time 15 min Cooking Time 15 min Total Time 30 min


Here are the following ingredients:

  • 2 tbsp (30 mL) butter, divided
  • 1 large shallot, finely diced
  • 1 tbsp (15 mL) all-purpose flour
  • 1½ cups (375 mL) beef broth
  • ½ cup (125 mL) bourbon
  • 1 tbsp (15 mL) green peppercorns in brine, rinsed and drained
  • Salt and coarsely ground pepper
  • 1½ lb (750 g) Beef Top Blade Flat Iron Grilling Steaks, 1 inch (2.5 cm) thick
  • 1 tsp (5 mL) steak seasoning, or to taste

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Melt 1 tbsp (15 mL) butter over medium-low heat in a large skillet. Add shallot and cook, stirring frequently, for about 10 minutes or until shallot is light brown. Add flour and cook, stirring, for 1 minute. Stir in broth, bourbon and green peppercorns; bring to a boil. Reduce heat and boil gently, stirring occasionally, for about 10 minutes or until sauce is thickened and reduced to about 1 cup (250 mL). Season with salt and pepper to taste. Remove from heat and keep warm.

  2. Rub steaks all over with seasoning to your taste. Melt remaining 1 tbsp (15 mL) butter over medium-high heat in a large cast-iron or heavy skillet. Pan-fry steaks for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer steaks to cutting board and let rest for 5 minutes.

  3. Slice steaks across the grain and serve with peppercorn sauce.