Reverse seared steak is our favorite – especially when it’s served with a piquant, peppery green peppercorn sauce! We think you’ll love this steak recipe! I use a few sprinkles of Wondra because of how quickly it dissolves into the sauce, but you can use regular flour and just be sure to whisk vigorously until no clumps remain.
This reverse seared steak with green peppercorn sauce is such a classic dinner option. You will be delighted by this green peppercorn’s sauce piquant, zesty flavor. It works so well with the seared steak! Adding butter and stock helps tone down the peppery flavors while shallots and garlic add great flavor on top. This meal is pure comfort food and tastes like a 5-star restaurant!
Because you prepare a reverse seared steak for this recipe, that means you have about 40 minutes inactive time to prepare the rest of your ingredients and your sauce as the steak bakes. Be sure to pick a very thick, large steak for this recipe so you can do the reverse sear properly! If you want to learn more about reverse searing, check out this post.
As the steak is cooking, get the rest of your ingredients ready and start parboiling your potatoes. It’s important to parboil the potatoes so that you can fry them quickly in the same skillet you use to sear your steak.
If you made this reverse seared steak with green peppercorn sauce, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Reverse Seared Steak with Green Peppercorn Sauce
Reverse Seared Steak:
Green Peppercorn Sauce:
5 Yukon gold potatoes cubed
1 bunch Lacinato kale ribs removed and leaves roughly chopped
Prepare the Reverse-Seared Steak:
Preheat oven to 270ºF. Pat the steak dry and season all over with salt and pepper. Line a baking sheet with aluminum foil and place a metal baking rack on top. Place the steak on the baking rack and transfer to the oven for 45-60 minutes or until the steak reaches 130ºF (or desired internal temperature). Remove from the oven and rest for 10 minutes.
Prepare the Potatoes:
About 20 minutes before the steak is done, cover the potatoes in a pot of water and season liberally with salt. Bring to a boil and cook for 15 minutes or until fork-tender. Drain and set aside.
Sear the Steak:
In a wide skillet, heat the oil over medium-high heat until almost smoking and very hot. Add the steak and sear for 2-3 minutes or until well-seared. Flip and add the butter to the skillet and baste the steak with the melted butter. Cook an additional 3-4 minutes or until the steak is crispy around the edges. Be sure to sear any fat around the edges until golden brown and crispy. Transfer to a plate and cover loosely with foil to keep warm.
Prepare the Green Peppercorn Sauce:
Discard all but 1-2 teaspoons of the excess oil in the skillet. Return the skillet to medium heat and add the shallot. Cook for 4 minutes or until beginning to soften and turn golden brown. Add the garlic scapes (or garlic) and green peppercorns and cook for 45 seconds until fragrant. Add the butter to the skillet and toss to combine all the aromatics with the butter. Pour in the stock and scrape up any browned bits stuck to the bottom and bring to a boil. Boil for 5 minutes until reduced slightly. Sprinkle the sauce with the Wondra, whisking as you incorporate until the Wondra has completely dissolved and the sauce. Taste and season with salt and pepper. Turn the heat to low. Remove half the sauce from the skillet and transfer to a bowl and leave the remaining sauce in the skillet.
Cook the Potatoes and Kale:
Add the potatoes to the skillet and cook for 1 minute until coated with the sauce. Add the kale and toss everything to combine with the sauce. Sprinkle with salt and pepper, if necessary.
Thinly slice the steak and serve with the warm potatoes and kale. Spoon the reserved sauce over the steak. Enjoy!