Steak Pepper Sauce

The creamy steak pepper sauce is being poured over a steak.

When looking for the ideal accompaniment for your next BBQ this steak pepper sauce should make the shortlist. It is flavorful without being overpowering. The sauce is slightly spiced and creamy. 

The critical ingredient to this amazing sauce are the green peppercorns. These peppercorns are found in a small jar or can and immersed in liquid. Unlike the more common dried peppercorns, they are soft, full of a pepper flavor, and not overpoweringly hot or spicy.

The recipe is very simple and can easily be tweaked to personal preference. Try adding more garlic, exchanging the wine for bourbon or brandy, or exchanging the cream for sour cream. You can also use this sauce over pork and chicken.

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Close up photo of a rib eye steak topped with pepper sauce.
Steak pepper sauce is a perfect accompaniment to steak, strong red meats tend to compliment it better like beef, bison, and venison.
Green peppercorns, garlic, and white wine cooking in a small skillet.
The peppercorns and garlic should be heated and aromatic but not browned before adding the white wine.
Steak with pepper sauce covering half of it ready to be served.
When serving a sauce on steak it is good to cover only half, allowing some steak to be eaten alone and other parts with the sauce.
The creamy steak pepper sauce is being poured over a steak.
The steak pepper sauce can be poured directly onto the meat from the skillet.

Steak Pepper Sauce Recipe

The creamy steak pepper sauce is being poured over a steak.
When looking for the ideal accompaniment for your next BBQ this Steak Pepper Sauce should make the shortlist, it is flavorful without being overpowering.
Preparation 5 minutes
Cook 10 minutes
Ready in 15 minutes
Servings 4 Servings
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  • 1 tablespoon butter
  • 1 jar (2.3 oz) green peppercorns drained
  • 1 clove garlic minced
  • 3/4 cup white chardonnay wine
  • 1 cup cream


  • small frypan


  • In a small skillet over medium heat, add the butter, green peppercorns, and garlic.
  • Sauté the peppercorns and garlic until aromatic. Add the white wine and simmer until 2/3 of the wine has evaporated.
  • Add the cream to wine and peppercorns then stir intermittently while simmering. Simmer for at least 3 minutes so the flavors have a chance to meld.
    Tip: The pepper sauce can be cooked as long as you would like, the longer it cooks the thicker it will get and the peppercorns have the chance of getting mushy.

Nutritional Information

Calories: 272kcalCarbohydrates: 4gProtein: 2gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 75mgSodium: 455mgPotassium: 92mgFiber: 1gSugar: 2gVitamin A: 962IUVitamin C: 1mgCalcium: 46mgIron: 1mg

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About Scott Stevens

Scott doesn’t do competitions, doesn’t write books, make YouTube videos, or have any other grand claim to outdoor cooking fame. He simply loves to be outdoors where he cooks and eats great food.

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