Pan-Seared Steak with Peppercorn Gravy, Roasted Broccoli and Garlic Bread

This recipe is all about letting simple, high-quality ingredients shine. A perfectly pan-seared steak, tender roasted broccoli and crispy garlic bread come together for a satisfying meal. But the real star is the peppercorn gravy-made by crushing whole peppercorns yourself to release their vibrant, aromatic oils.

With just a few steps, you can create a restaurant-worthy dish at home. The creamy, peppery sauce pairs beautifully with the steak, while the roasted broccoli and garlic bread round out the plate. It’s a comforting, flavorful dinner that feels special but is easy enough for a weeknight.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry all produce. Bring 2 tablespoons of butter to room temperature in a small bowl. Mince or grate the garlic. Thinly slice the scallions, separating the white parts from the green tops. Halve the ciabatta bread horizontally. Place the peppercorns in a zip-top bag and crush them using a rolling pin or heavy pan.
2. On a baking sheet, toss the broccoli florets with a drizzle of oil, half the minced garlic, salt and pepper. Roast on the top rack until browned and tender, 10-15 minutes. (You’ll add more to the sheet after 10 minutes.)
3. In the small bowl with the softened butter, stir in the remaining garlic to taste. Season with salt and pepper. If the butter is still cold, microwave for about 10 seconds until soft but not melted.
4. Pat the steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 4-7 minutes per side. Turn off the heat and transfer the steak to a cutting board to rest. Spread the cut sides of the ciabatta with the garlic butter. After the broccoli has roasted for about 10 minutes, push it to one side of the baking sheet and place the garlic bread on the other side. Roast until the broccoli is tender and the bread is golden, 4-5 minutes.
5. Heat a drizzle of oil in the same pan used for the steak over medium-high heat. Add the scallion whites and about ¼ teaspoon of the crushed peppercorns (adjust to taste). Cook until fragrant, about 2 minutes. Add the beef stock concentrate, ¼ cup water and the Dijon mustard, stirring and scraping up any browned bits from the bottom of the pan. Simmer until the liquid is reduced by half, 1-2 minutes. Remove from heat and whisk in 1 tablespoon of butter and the sour cream until smooth.
6. Halve the garlic bread diagonally. Thinly slice the steak against the grain. Divide the steak among plates, drizzle with the peppercorn gravy and sprinkle with the scallion greens. Serve with the roasted broccoli and garlic bread on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender steak like sirloin or ribeye works well. Adjust cooking time as needed.

How do I make the gravy dairy-free?

Substitute the butter with a plant-based alternative and use a dairy-free sour cream or omit it for a thinner sauce.

Can I prepare the peppercorn gravy ahead of time?

Yes, make the gravy up to a day in advance and reheat gently, adding a splash of water if needed.