BC Ribeye with Bone Broth Peppercorn Sauce
A great ribeye doesn't need much. But a great sauce? That takes it somewhere else entirely.
This peppercorn sauce uses BC beef bone broth as its base — which means you get depth, richness, and body without relying entirely on cream or butter. It's the kind of sauce that makes a weeknight steak feel like a restaurant meal.
Why Bone Broth Makes a Better Sauce
Most peppercorn sauces are built on stock or cream. Bone broth does both jobs better — it adds the savoury depth of a good stock and the silky body that comes from collagen, which thickens naturally as it reduces. The result is a sauce with real flavour and a glossy, restaurant-quality finish.
Ingredients
For the steak:
- 2 BC grass-fed ribeye steaks
- 1 tbsp Grass Fed Organic beef tallow
- Flaky sea salt
- Freshly cracked black pepper
For the peppercorn sauce:
- 1 tbsp butter
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1 tbsp whole black peppercorns, lightly crushed
- 2 tbsp brandy or cognac (optional but excellent)
- 1 cup Nourish Yourself Beef Bone Broth
- ¼ cup heavy cream
- 1 tsp Dijon mustard
- Salt to taste
- Fresh thyme (optional garnish)
Serves 2 | Prep: 5 min | Cook: 20 min
Method
1. Bring the steaks to room temperature
Remove your ribeyes from the fridge 30 minutes before cooking. Pat dry with paper towel and season generously with salt and cracked pepper on both sides.
2. Sear the steaks
Heat a cast iron pan over high heat until smoking. Add oil. Sear steaks 3–4 minutes per side for medium-rare (adjust to your preference). Baste with butter in the last minute. Rest on a board for 5–8 minutes — don't skip this.
3. Build the sauce in the same pan
Reduce heat to medium. Add butter to the pan drippings. Sauté shallots for 2 minutes until soft. Add garlic and crushed peppercorns, cook 1 minute more.
4. Deglaze
Add brandy (carefully — it may flame briefly). Scrape up all the fond from the bottom of the pan. Let it reduce by half, about 1 minute.
5. Add broth and reduce
Pour in the beef bone broth. Bring to a simmer and reduce by half, 4–5 minutes. The broth's natural collagen will begin to thicken the sauce.
6. Finish with cream and mustard
Stir in cream and Dijon. Simmer 2–3 minutes until the sauce coats the back of a spoon. Taste and adjust salt.
7. Serve
Slice the ribeye against the grain. Spoon the sauce generously over the top. Garnish with fresh thyme if using.
Tips
- No brandy? Use a splash of red wine or skip it — the broth carries the flavour.
- Want it richer? Add an extra tablespoon of butter at the end, off the heat.
- Leftovers? The sauce keeps in the fridge for 3 days and is incredible on eggs or roasted vegetables.