12 Savory Brandy Flamed Peppercorn Steak Delights

Ever dreamed of elevating your steak game with a touch of drama and a burst of flavor? Our roundup of 12 Savory Brandy Flamed Peppercorn Steak Delights is here to turn those dreams into delicious reality. Perfect for home cooks looking to impress, these recipes blend the rich warmth of brandy with the bold kick of peppercorns, promising unforgettable meals. Ready to flame up your cooking? Let’s dive in!

Classic Brandy Flamed Peppercorn Steak

Back in the day, nothing said ‘special occasion’ like a brandy flamed peppercorn steak. Today, it’s still a showstopper, but guess what? It’s easier to make than you think.

Ingredients

• 2 thick-cut, high-quality ribeye steaks (about 1.5 inches thick)
• 1 tbsp freshly cracked black peppercorns
• 1 tsp kosher salt
• 2 tbsp rich, unsalted butter
• 1 tbsp extra virgin olive oil
• 1/4 cup top-shelf brandy
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1/4 cup beef stock

Instructions

1. Let the steaks sit at room temperature for 30 minutes to ensure even cooking.
2. Pat the steaks dry with paper towels, then press the cracked peppercorns onto both sides. Season with kosher salt.
3. Heat a heavy skillet over medium-high heat. Add the olive oil and swirl to coat.
4. Place the steaks in the skillet. Cook for 4 minutes per side for medium-rare, or until the internal temperature reaches 130°F.
5. Remove the steaks from the skillet and let them rest on a plate. Tent loosely with foil.
6. Reduce the heat to medium. Add the butter to the skillet. Once melted, pour in the brandy carefully—it may flame up.
7. Let the brandy reduce by half, about 1 minute, stirring to scrape up any browned bits.
8. Whisk in the heavy cream, Dijon mustard, and beef stock. Simmer for 3 minutes until the sauce thickens slightly.
9. Return the steaks to the skillet, spooning the sauce over them. Cook for an additional minute to warm through.

Velvety smooth sauce clings to each juicy bite of steak, with a kick of peppercorn and the warm depth of brandy. Serve it over a pile of creamy mashed potatoes or with a crisp green salad to cut through the richness.

Brandy Flamed Peppercorn Steak with Creamy Mushroom Sauce

Zesty flavors and a touch of drama come together in this dish that’s perfect for impressing your dinner guests or treating yourself to a gourmet meal at home.

Ingredients

• 2 thick-cut, high-quality ribeye steaks (about 1 inch thick)
• 1 tbsp freshly cracked black peppercorns
• 1 tsp kosher salt
• 2 tbsp unsalted butter
• 1 tbsp rich extra virgin olive oil
• 1/4 cup brandy
• 1 cup heavy cream
• 8 oz sliced cremini mushrooms
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1/4 cup beef broth

Instructions

1. Pat the steaks dry with paper towels to ensure a good sear.
2. Season both sides of the steaks with kosher salt and freshly cracked black peppercorns, pressing the pepper into the meat.
3. Heat a large skillet over medium-high heat and add the olive oil and butter until the butter is melted and foamy.
4. Add the steaks to the skillet and sear for 3-4 minutes per side for medium-rare, or until your desired doneness is reached.
5. Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
6. In the same skillet, add the sliced cremini mushrooms and minced garlic, sautéing until the mushrooms are golden and the garlic is fragrant, about 3 minutes.
7. Carefully pour in the brandy and ignite with a long lighter to flambé, standing back as the flames subside.
8. Stir in the Dijon mustard and beef broth, scraping up any browned bits from the bottom of the skillet.
9. Add the heavy cream and simmer the sauce until it thickens slightly, about 5 minutes.
10. Return the steaks to the skillet, spooning the sauce over them to warm through for about 1 minute.

Wow, the creamy mushroom sauce clings to the juicy, peppercorn-crusted steak, creating a harmony of flavors that’s both bold and comforting. Serve it over a bed of mashed potatoes or with a side of roasted asparagus for a complete meal that’s sure to delight.

Garlic Butter Brandy Flamed Peppercorn Steak

Craving something decadent yet surprisingly simple to whip up? This garlic butter brandy flamed peppercorn steak is your ticket to a restaurant-quality meal right at home.

Ingredients

• 1 1/2 lbs thick-cut ribeye steak, at room temperature
• 2 tbsp freshly cracked black peppercorns
• 1 tsp kosher salt
• 2 tbsp unsalted butter, creamy and rich
• 3 garlic cloves, minced to aromatic perfection
• 1/4 cup brandy, for a bold flambe
• 1 tbsp olive oil, extra virgin and fruity

Instructions

1. Pat the ribeye steak dry with paper towels to ensure a perfect sear.
2. Season both sides of the steak evenly with kosher salt and freshly cracked black peppercorns, pressing gently to adhere.
3. Heat a heavy skillet over medium-high heat and add the olive oil, swirling to coat the pan.
4. Place the steak in the skillet and sear for 4 minutes on the first side, or until a deep golden crust forms.
5. Flip the steak and add the butter and minced garlic to the pan, tilting to baste the steak with the melted butter for another 4 minutes for medium-rare.
6. Remove the steak from the pan and let it rest on a cutting board, tented with foil, for 5 minutes.
7. Return the skillet to the heat and carefully pour in the brandy, standing back as it flames up. Let the flames subside naturally.
8. Slice the steak against the grain and drizzle with the brandy pan sauce.

Delight in the juicy, tender steak with a crispy peppercorn crust, all brought together by the rich, garlicky brandy sauce. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that’s sure to impress.

Brandy Flamed Peppercorn Steak with Roasted Vegetables

Unbelievable as it may seem, this dish turns an ordinary steak night into something extraordinary. You’ll love how the brandy adds a warm, rich flavor that perfectly complements the bold peppercorn crust.

Ingredients

• 1 1/2 lbs thick-cut ribeye steak (room temperature)
• 2 tbsp coarsely crushed black peppercorns
• 1 tsp kosher salt
• 2 tbsp rich extra virgin olive oil
• 1/4 cup high-quality brandy
• 2 cups mixed roasted vegetables (like crisp carrots, tender asparagus, and sweet bell peppers)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F to roast the vegetables later.
2. Pat the steak dry with paper towels to ensure a perfect sear.
3. Press the crushed peppercorns and salt evenly onto both sides of the steak.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Sear the steak for 3 minutes per side for a medium-rare finish, adjusting time for your preference.
6. Remove the steak from the skillet and let it rest on a plate.
7. Lower the heat to medium and add the brandy to the skillet—stand back as it may flame up.
8. Once the flames subside, stir in the butter and minced garlic, scraping up any browned bits.
9. Return the steak to the skillet, spooning the sauce over it for 1 minute.
10. While the steak rests, toss the vegetables with olive oil, salt, and pepper, then roast for 20 minutes until caramelized.

Juicy and bursting with flavor, this steak pairs wonderfully with the smoky sweetness of the roasted vegetables. Try slicing it thinly against the grain for an elegant presentation that’s as impressive as it is delicious.

Spicy Brandy Flamed Peppercorn Steak

Kick off your evening with a dish that’s as thrilling to make as it is to eat. You’ll love the bold flavors and the dramatic flair of flambéing, all coming together in this Spicy Brandy Flamed Peppercorn Steak.

Ingredients

• 2 thick-cut, high-quality ribeye steaks (about 1 inch thick)
• 2 tbsp freshly cracked black peppercorns
• 1 tsp kosher salt
• 2 tbsp rich, unsalted butter
• 1 tbsp vibrant, extra virgin olive oil
• 1/4 cup smooth, high-proof brandy
• 1/2 cup heavy, velvety cream
• 1 tsp Dijon mustard with a sharp, tangy kick

Instructions

1. Pat the steaks dry with paper towels to ensure a perfect sear.
2. Press the freshly cracked black peppercorns onto both sides of each steak, then sprinkle with kosher salt.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the steaks to the skillet, searing for 3 minutes per side for a medium-rare finish.
5. Reduce the heat to medium, add the butter, and let it melt, spooning it over the steaks for extra flavor.
6. Carefully pour the brandy into the skillet, then tilt the pan slightly to ignite the alcohol, flambéing the steaks until the flames subside.
7. Remove the steaks from the skillet and let them rest on a warm plate.
8. To the same skillet, add the heavy cream and Dijon mustard, whisking until the sauce thickens slightly, about 2 minutes.
9. Return the steaks to the skillet, turning to coat them in the sauce, then serve immediately.

Here’s the deal: the steak comes out incredibly tender with a crust that’s packed with peppery heat, while the brandy cream sauce adds a luxurious, velvety finish. Try serving it over a bed of creamy mashed potatoes to soak up every last drop of that delicious sauce.

Brandy Flamed Peppercorn Steak with Red Wine Reduction

Wow, if you’re looking to impress at your next dinner party or just treat yourself to something special, this Brandy Flamed Peppercorn Steak with Red Wine Reduction is a showstopper. It’s rich, flavorful, and has that wow factor with the flambe.

Ingredients

• 2 thick-cut, high-quality ribeye steaks (about 1.5 inches thick)
• 2 tablespoons freshly cracked black peppercorns
• 1 teaspoon kosher salt
• 2 tablespoons rich, unsalted butter
• 1 tablespoon luxurious extra virgin olive oil
• 1/4 cup finely chopped shallots
• 1/2 cup bold red wine (like Cabernet Sauvignon)
• 1/4 cup smooth brandy
• 1/2 cup rich beef stock
• 1 teaspoon Dijon mustard with a tangy kick

Instructions

1. Pat the steaks dry with paper towels to ensure a perfect sear. Press the cracked peppercorns onto both sides of each steak, then sprinkle with kosher salt.
2. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter melts and starts to foam, add the steaks.
3. Sear the steaks for 4 minutes on each side for medium-rare, or until your desired doneness. Remove the steaks from the skillet and let them rest on a plate.
4. In the same skillet, reduce the heat to medium. Add the shallots and sauté until they’re soft and translucent, about 2 minutes.
5. Pour in the red wine to deglaze the skillet, scraping up any browned bits. Let the wine reduce by half, about 3 minutes.
6. Carefully add the brandy to the skillet. Tip: Stand back and ignite the brandy with a long lighter for a dramatic flambe. Let the flames die down on their own.
7. Stir in the beef stock and Dijon mustard. Bring the mixture to a simmer and let it reduce until it coats the back of a spoon, about 5 minutes.
8. Remove the skillet from the heat. Swirl in the remaining 1 tablespoon of butter until the sauce is glossy and smooth.
9. Slice the steaks against the grain and serve drizzled with the red wine reduction.

This dish boasts a juicy, peppery steak with a silky, deeply flavored sauce that’s slightly sweet from the brandy. Try serving it over a bed of creamy mashed potatoes to soak up all that delicious sauce.

Herb Crusted Brandy Flamed Peppercorn Steak

Oh, you’re in for a treat with this one. Imagine a steak so flavorful, it’s like a party in your mouth, with every bite delivering a perfect blend of herbs, brandy, and peppercorn. It’s the kind of dish that makes any dinner feel special.

Ingredients

• 1 1/2 lbs thick-cut ribeye steak, at room temperature
• 2 tbsp coarse sea salt
• 1 tbsp freshly cracked black peppercorns
• 2 tbsp finely chopped fresh rosemary
• 2 tbsp finely chopped fresh thyme
• 1/4 cup brandy
• 2 tbsp unsalted butter, cold and cubed
• 1 tbsp rich extra virgin olive oil

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for finishing the steak.
2. Season the steak generously on both sides with coarse sea salt and freshly cracked black peppercorns, pressing the seasonings into the meat.
3. Heat a heavy, oven-safe skillet over high heat and add the rich extra virgin olive oil, swirling to coat the pan.
4. Once the oil is shimmering, carefully add the steak, searing for 3 minutes on each side to develop a deep, golden crust.
5. Reduce the heat to medium and sprinkle the finely chopped fresh rosemary and thyme over the steak, pressing the herbs into the crust.
6. Pour the brandy over the steak and carefully ignite it with a long match, letting the flames subside naturally. Tip: Keep a lid nearby to smother the flames if they get too high.
7. Transfer the skillet to the preheated oven and cook for 5-7 minutes for medium-rare, or until the steak reaches an internal temperature of 135°F (57°C).
8. Remove the skillet from the oven and place the steak on a cutting board to rest for 5 minutes. Tip: Resting allows the juices to redistribute, ensuring a moist steak.
9. While the steak rests, return the skillet to the stove over low heat and whisk in the cold, cubed unsalted butter until melted and slightly thickened to create a pan sauce. Tip: Adding butter off the heat prevents it from separating.
10. Slice the steak against the grain and serve drizzled with the pan sauce.

Velvety and rich, this steak boasts a crust that’s packed with flavor, while the brandy adds a subtle sweetness that balances the peppercorn’s heat. Try serving it over a bed of creamy mashed potatoes to soak up every last drop of that delicious pan sauce.

Brandy Flamed Peppercorn Steak with Blue Cheese Topping

Kick off your evening with a dish that’s as dramatic to make as it is delicious to eat. This recipe combines the bold flavors of peppercorn and brandy with the creamy tang of blue cheese, creating a steak experience you won’t forget.

Ingredients

• 2 thick-cut, high-quality ribeye steaks
• 2 tbsp coarsely crushed black peppercorns
• 1 tbsp rich extra virgin olive oil
• 1/4 cup brandy
• 1/2 cup crumbled creamy blue cheese
• 1 tbsp unsalted butter
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for finishing the steaks.
2. Press the coarsely crushed black peppercorns onto both sides of the steaks, ensuring an even coating.
3. Heat the rich extra virgin olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
4. Add the steaks to the skillet, searing for 3 minutes on each side for a perfect crust.
5. Carefully pour the brandy over the steaks, then tilt the skillet slightly to ignite the brandy, flambéing until the flames subside. Tip: Keep a lid nearby to smother any unexpected flare-ups.
6. Transfer the skillet to the preheated oven and bake for 5 minutes for medium-rare, or until your desired doneness.
7. Remove the skillet from the oven and top each steak with crumbled creamy blue cheese and a dab of unsalted butter. Let rest for 5 minutes. Tip: The residual heat will melt the cheese perfectly.
8. Sprinkle with sea salt just before serving. Tip: Letting the steak rest ensures juicy, tender meat.

Bold flavors and textures come together in this dish, with the creamy blue cheese melting into the juicy, peppery steak. Serve it alongside a crisp salad or roasted vegetables to cut through the richness, making every bite as exciting as the last.

Brandy Flamed Peppercorn Steak and Potatoes Au Gratin

Let’s dive into a dish that’s as dramatic to make as it is delicious to eat. Imagine tender steak with a kick of brandy and the creamy comfort of potatoes au gratin—it’s a match made in heaven.

Ingredients

• 2 thick-cut ribeye steaks (about 1 inch thick)
• 1/4 cup brandy
• 2 tbsp freshly cracked black peppercorns
• 1 tsp kosher salt
• 2 tbsp unsalted butter
• 2 large Yukon Gold potatoes, thinly sliced
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) for the potatoes au gratin.
2. Season the steaks generously with kosher salt and freshly cracked black peppercorns on both sides.
3. Heat a large cast-iron skillet over medium-high heat and add unsalted butter. Once melted, sear the steaks for 3-4 minutes per side for medium-rare.
4. Remove the skillet from heat and carefully pour in the brandy. Ignite the brandy with a long match to flambé, shaking the pan gently until the flames subside.
5. Transfer the steaks to a plate to rest and cover loosely with foil.
6. In the same skillet, sauté minced garlic until fragrant, about 30 seconds, then layer the thinly sliced Yukon Gold potatoes in the skillet.
7. Pour heavy cream over the potatoes, sprinkle with Gruyère and Parmesan cheeses, and top with fresh thyme leaves.
8. Bake in the preheated oven for 25-30 minutes, until the potatoes are tender and the top is golden and bubbly.
9. Let the potatoes au gratin sit for 5 minutes before serving alongside the brandy flamed steaks.

Flames and cheese aside, this dish brings a smoky depth from the brandy and a creamy texture from the potatoes that’ll have you reaching for seconds. Serve it with a simple green salad to cut through the richness.

Brandy Flamed Peppercorn Steak with Caramelized Onions

Zesty flavors and a touch of drama come together in this dish that’s sure to impress. You’ll love the bold combination of brandy and peppercorn, perfectly complementing the juicy steak and sweet caramelized onions.

Ingredients

• 2 (8 oz) ribeye steaks, about 1 inch thick
• 2 tbsp whole black peppercorns, coarsely crushed
• 1/4 cup brandy
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 cup beef stock

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
2. Season both sides of the steaks with kosher salt and press the crushed peppercorns into them.
3. Sear the steaks for 3-4 minutes per side for medium-rare, then remove from the skillet and let rest.
4. In the same skillet, melt 1 tbsp butter over medium heat and add the thinly sliced onions.
5. Cook the onions, stirring occasionally, for about 15 minutes until they’re golden and caramelized.
6. Remove the onions from the skillet and set aside.
7. Increase the heat to high and carefully pour in the brandy, letting it simmer for 1 minute to cook off the alcohol.
8. Add the beef stock and remaining 1 tbsp butter, stirring to combine and reduce slightly, about 2 minutes.
9. Return the steaks and onions to the skillet, spooning the sauce over them to warm through for 1 minute.

Outstanding in flavor and presentation, this steak boasts a crispy peppercorn crust and a rich, velvety sauce. Serve it over mashed potatoes or with a side of roasted vegetables for a complete meal that’s as satisfying to eat as it is to make.

Brandy Flamed Peppercorn Steak with a Side of Asparagus

Perfect for a cozy night in, this dish combines the bold flavors of brandy and peppercorn with the tender juiciness of a well-cooked steak, all balanced by the crisp freshness of asparagus.

Ingredients

• 1 1/2 lbs thick-cut ribeye steak, at room temperature
• 2 tbsp coarsely crushed black peppercorns
• 1 tsp kosher salt
• 2 tbsp unsalted butter, chilled
• 1/4 cup brandy
• 1 bunch fresh asparagus, trimmed
• 1 tbsp rich extra virgin olive oil

Instructions

1. Preheat your oven to 400°F (200°C) for the asparagus.
2. Season the steak evenly with kosher salt and press the crushed black peppercorns onto both sides.
3. Heat a large skillet over medium-high heat and add the olive oil. Once shimmering, add the steak.
4. Sear the steak for 3-4 minutes per side for medium-rare, or until your desired doneness is reached.
5. Remove the steak from the skillet and let it rest on a plate. Tip: Cover loosely with foil to keep warm.
6. In the same skillet, carefully add the brandy off the heat to prevent flare-ups. Return to heat and let it reduce by half, about 1 minute.
7. Whisk in the chilled butter until the sauce is smooth and glossy. Tip: This creates a rich, velvety sauce.
8. While the steak rests, toss the asparagus with olive oil and a pinch of salt. Roast in the preheated oven for 10 minutes, or until tender-crisp. Tip: Shake the pan halfway for even cooking.
9. Slice the steak against the grain, drizzle with the brandy peppercorn sauce, and serve with the roasted asparagus.

The steak is succulent with a spicy kick from the peppercorns, while the brandy sauce adds a luxurious depth. Serve it with a side of buttery mashed potatoes for an extra comforting meal.

Brandy Flamed Peppercorn Steak with a Balsamic Glaze

Let’s dive into making a dish that’s as fun to prepare as it is to eat. Imagine the sizzle of a perfectly cooked steak, the aromatic burst of brandy, and the sweet tang of balsamic glaze coming together in harmony.

Ingredients

• 1 1/2 lbs thick-cut ribeye steak, at room temperature
• 2 tbsp coarsely crushed black peppercorns
• 1 tsp kosher salt
• 2 tbsp rich extra virgin olive oil
• 1/4 cup high-quality brandy
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp unsalted butter

Instructions

1. Pat the ribeye steak dry with paper towels to ensure a good sear.
2. Press the crushed black peppercorns and kosher salt evenly onto both sides of the steak.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the steak in the skillet and sear for 4 minutes on each side for medium-rare, or until your desired doneness.
5. Carefully pour the brandy over the steak and tilt the skillet slightly to ignite the alcohol, flambéing for about 30 seconds. Tip: Keep a lid nearby to smother flames if necessary.
6. Remove the steak from the skillet and let it rest on a plate, loosely covered with foil.
7. In the same skillet, reduce the heat to medium and add the balsamic vinegar, honey, and minced garlic. Stir constantly for 2 minutes until the mixture thickens slightly.
8. Whisk in the butter until the glaze is smooth and glossy. Tip: For a smoother glaze, strain out the garlic bits if desired.
9. Slice the steak against the grain and drizzle with the balsamic glaze before serving. Tip: Letting the steak rest ensures juicy, tender slices.

Outstanding in both flavor and presentation, this steak boasts a crispy peppercorn crust with a melt-in-your-mouth center. The balsamic glaze adds a delightful contrast, making it perfect for impressing guests or treating yourself to a gourmet meal at home.

Conclusion

Just like that, we’ve explored 12 mouthwatering ways to enjoy brandy flamed peppercorn steak, each offering its own unique twist on this classic dish. Whether you’re cooking for a special occasion or simply treating yourself, these recipes promise to elevate your meal. We’d love to hear which one becomes your favorite—drop us a comment below and don’t forget to share the love on Pinterest!