Classic Pepper-Crusted Steak with Creamy Pan Sauce

Coarsely crush the black peppercorns using a mortar and pestle or the bottom of a heavy pan. The texture should be cracked, not powdered.

Pat the steaks dry, season lightly with salt, and firmly press the crushed pepper onto both sides to create an even crust.

Heat the butter and olive oil in a wide skillet over medium heat. Add the minced garlic and sauté briefly until fragrant, about 30 seconds, without letting it brown.

Place the steaks in the pan and cook for 6–7 minutes total, turning once, until they reach your preferred doneness. Adjust timing depending on thickness.

Transfer the steaks to a warm plate and loosely cover to rest while you prepare the sauce.

Carefully spoon out any burnt bits from the pan, leaving the flavorful fat behind.

Add the stock broth, lemon juice, and heavy cream to the pan. Bring to a gentle boil, then reduce heat and simmer for about 5 minutes, stirring occasionally, until the sauce thickens and reduces by about one-third.

Taste and adjust seasoning if needed. Spoon the creamy pepper sauce generously over the rested steaks and serve immediately.