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Reverse Seared Steak with Green Peppercorn Sauce _MidPage

Reverse Seared Steak with Green Peppercorn Sauce

This reverse seared steak with green peppercorn sauce is peppery, zesty, and creamy.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 5
Calories: 559kcal


  • Baking sheet
  • Aluminum foil
  • Baking rack
  • Large pot
  • Skillet


Reverse Seared Steak:

  • pound sirloin steak
  • Salt and pepper to taste
  • 1 tablespoon neutral cooking oil
  • 2 tablespoons butter

Green Peppercorn Sauce:

  • 1 shallot peeled and minced
  • 2 garlic scapes or 4 cloves garlic, roughly chopped
  • 2 tablespoons green peppercorns rinsed
  • 2 tablespoons butter
  • 1 cup chicken stock
  • 1-2 teaspoons Wondra
  • Salt and pepper to taste

For Serving:

  • 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.

To Serve:

  • Thinly slice the steak and serve with the warm potatoes and kale. Spoon the reserved sauce over the steak. Enjoy!


Calories: 559kcal | Carbohydrates: 33g | Protein: 54g | Fat: 23g | Sodium: 343mg | Fiber: 4g | Sugar: 2g | Vitamin C: 36mg
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