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Cracked Green Peppercorn & Ale Cream Sauce

I am a carnivore to the deepest depths of my soul.  At this point my soul a playground of all of the cow souls I have ingested in my lifetime.  This savory sauce is a dream not only on steak, but chicken, potatoes, seafood, really anything.  




2 rib eye steaks, thick cut

2 T butter

1/2 C beef stock

1/4 C brown ale

3 T cognac

3/4 C heavy cream

black pepper, ground

Jane's Mixed Up Crazy Salt

mushroom powder





Preheat oven to 275°F.

Prep steaks on both sides with a sprinkle of ground black pepper, crazy salt, and mushroom powder and pat into steak.


Place steaks on a wire rack equipped with drip tray. Place in oven to preheat the steaks until the internal temperature reaches 95°F, about 20 minutes.  This will allow a quickly sear with get a crisp brown skin while maintaining a medium-rare center.


If you have a double oven, while prepping the steaks, place your cast iron skillet in the oven at 450°F.  This technique makes sure your skillet has uniform temperature and ensures an even cook.


Melt butter in skillet and cook steaks for 2 minutes on each side.  Remove steaks and place on plate to sit.


Add the beef stock and beer into the skillet with the residual juices and whisk on medium heat.  Continue whisking for about 3 minutes then add the crushed green peppercorns, heavy cream, and cognac.  Increase pan temperature to medium-high and whisk until thickened. Pour on top of steaks and enjoy!


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