Steak with Creamy Peppercorn Sauce

Independence Day. James and I hosted a small barbecue on the rooftop of our condo building — ten people, including Kevin and Lisa (up for the weekend), David and Karen, Priya and Arjun and their kids. I grilled bulgogi and kalbi and corn and burgers for the kids. James made scallion pancakes on a camp stove we brought up for the occasion. Karen sat in a chair and held court. Kevin's Lisa and Priya got along like they had been friends for a decade. Priya's kids, who are four and seven, called Karen "Auntie" without being asked, which made Karen beam.

At some point during the afternoon Karen said, "Stephanie. Call Jisoo. It's her Monday morning. She'll be up." I called. Jisoo came on the screen. Karen asked to see her. I handed the phone to Karen. Karen said, "Jisoo. My family is here. My Stephanie is here. Please come see her get married." Jisoo paused. Hye-jin was not on the call. Jisoo said, in careful slow English, "Karen. I will come. Jun-ho and I will come. We decided yesterday. I will meet you." Karen cried. I cried. David got the phone to say hello. He said, "Jisoo. I am glad. We will take good care of you in our country." Jisoo said, "Thank you, David." Then Jisoo, with a mischievous Jisoo grin that I am still getting used to seeing, said, "David. Are you a good cook?" David laughed. David said, "No. Karen taught me enough to make coffee. That's it." Jisoo laughed. "I will cook for you when I come."

I walked to the edge of the rooftop alone for a minute after the call. The fireworks had not started yet. It was still daylight. I looked out at the city. I thought: my two mothers are coming to my wedding in person. Both of them. In the same room. I have no idea how that will feel. I am not afraid. I am curious.

Wedding planning has shifted into the final push. Ten weeks. We have a timeline. Ceremony at 4 PM. Cocktails at 5. Dinner at 6. Speeches at 7:30. Dancing at 8:30. Last call at 11. End at midnight. James's best man (Kevin) and my maid of honor (my college roommate, Maya, who flew from Chicago for the bachelorette weekend in San Francisco two weeks from now) have their speeches half-written. Jihoon has asked, with Bora's support, whether he can play guitar during the ceremony. I said yes. I sent him the list of possible songs I had in mind. He wrote back: "What about something you danced to as a kid with Karen?" I told him my mom used to sing "In the Misty Moonlight" by Jerry Wallace while doing dishes. Jihoon wrote: "I will learn it. It will be my gift." I cried when I read that. Jihoon is becoming a better person than any of us deserves.

Work: Priya gave me Friday off unprompted. She said, "Go live your life. I've got you this week." I love Priya. I have been trying to figure out how to say goodbye to her when the time comes. I do not know how to do it without sobbing. I will figure it out.

The recipe this week is bulgogi, grilled on the rooftop for friends and family on July 4th. Thinly sliced ribeye, marinated in pear, soy, sugar, garlic, ginger, sesame oil, scallion, pepper. Grilled hot and fast. Served with rice and lettuce and ssamjang and all the fixings. Eaten with your hands. The dish of my family now. The dish of my wedding too, in a smaller form as sliders. I am ready.

The rooftop that night reminded me that the best meals aren’t about the dish — they’re about who’s sitting around you when you eat it. I was grilling bulgogi and thinking about Karen and Jisoo in the same room, James flipping scallion pancakes behind me, Priya’s kids already calling Karen “Auntie,” and I realized I wanted a recipe that could carry that same weight — something grilled and serious, with a sauce that rewards the moment you slow down enough to taste it. This steak with creamy peppercorn sauce is that dish: bold on the outside, warm and generous in the middle, and better than it has any right to be on a busy weeknight or a rooftop in July.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 2

Ingredients

2 boneless ribeye or New York strip steaks (about 1 inch thick, 8–10 oz each)
1 teaspoon kosher salt, plus more to taste
2 tablespoons whole black peppercorns, coarsely crushed
1 tablespoon neutral oil (such as canola or avocado oil)
2 tablespoons unsalted butter, divided
1 large shallot, finely minced
2 cloves garlic, minced
3 tablespoons brandy or cognac
1/2 cup low-sodium beef broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Fresh flat-leaf parsley, chopped, for garnish

Instructions

Season the steaks. Pat steaks dry with paper towels. Season both sides generously with kosher salt, then press the coarsely crushed peppercorns firmly onto both flat sides of each steak. Let rest at room temperature for at least 10 minutes while you prepare the other ingredients.
Sear the steaks. Heat a heavy skillet (cast iron preferred) or grill pan over high heat until smoking. Add the oil, then lay the steaks in the pan. Sear without moving for 3–4 minutes per side for medium-rare (internal temperature 130°F), or adjust time to your preferred doneness. Add 1 tablespoon of butter in the last minute and baste the steaks. Transfer to a plate, tent loosely with foil, and rest for 5 minutes.
Build the sauce base. Reduce heat to medium. In the same pan, add the remaining 1 tablespoon of butter. Add the shallot and cook, stirring, for 2 minutes until softened. Add the garlic and cook 30 seconds more, until fragrant.
Deglaze with brandy. Carefully pour in the brandy (if cooking over an open flame, remove pan from heat first). Stir and scrape up any browned bits from the bottom of the pan. Let the brandy reduce for about 1 minute.
Finish the sauce. Pour in the beef broth and bring to a simmer. Cook for 2 minutes until slightly reduced. Add the heavy cream, Dijon mustard, and Worcestershire sauce. Stir to combine and simmer over medium-low heat for 3–4 minutes, until the sauce is thick enough to coat the back of a spoon. Taste and adjust salt as needed.
Plate and serve. Slice the steaks if desired or serve whole. Spoon the creamy peppercorn sauce generously over the top. Garnish with fresh parsley and serve immediately alongside roasted potatoes, steamed vegetables, or a simple green salad.

Nutrition (per serving)

Steak with Creamy Peppercorn Sauce — For the Nights When the Grill Brings Everyone Home