Pepper-crusted steak is a three-ingredient triumph that tastes like a steakhouse splurge. Whole black and green peppercorns get cracked (never pulverized), mixed with softened coconut butter, and pressed onto thick-cut filet or sirloin. Four minutes per side in a hot pan and a five-minute rest — that's the whole story.
Pepper-Crusted Steak
This hot and spicy Pepper-Crusted Steak is a simple recipe that is both easy to prepare and guaranteed to melt in your mouth! The wonderful, smoky flavors created by the seared peppercorns are simply staggering. This fiery dish includes black and green peppercorns that, once crushed, release essential oils with pungent flavors. When the crushed peppercorns combine with the beef, a perfect pair is made! Enjoy with a variety of your favorite veggies!
Serves 4
1 tablespoon (15 ml) whole black peppercorns
1 tablespoon (15 ml) whole green peppercorns
2 tablespoons (30 ml) coconut butter, slightly softened
4 (6-ounce) lean cuts of steak (filet mignon or sirloin is recommended), about 11⁄2" thick
Fresh herbs and spices, as desired
2 tablespoons (30 ml) canola oil
- Place the peppercorns in a sealed plastic bag. Using a mallet, break them into small pieces (do not pulverize). Add them to a mixing bowl, add coconut butter, and mix together.
- Season the steaks on both sides with fresh herbs and spices, and then rub peppercorns on the steaks, coating all sides.
- Heat canola oil for about 3 minutes in a frying pan over medium heat. Cook steaks evenly on both sides (4 minutes per side, for medium-rare). Remove from heat and allow to sit for 5 minutes before serving.
Pro Tips
- Crack the peppercorns in a sealed bag with a mallet — you want small, coarse pieces, not powder, so the crust sears instead of burning.
- The softened coconut butter is the glue for the crust and adds richness; mix it with the cracked pepper before rubbing it on the meat.
- Use steaks about 11/2 inches thick so the crust develops without the center overcooking; 4 minutes per side gives medium-rare.
- Rest the steaks a full 5 minutes after cooking — cutting early spills the juices that make the crust worth the effort.
Frequently Asked Questions
What cut of steak is best for pepper crust?
Lean filet mignon or sirloin, as the recipe recommends. Their clean flavor lets the seared peppercorn crust shine.
Can I use ground pepper instead of whole peppercorns?
Freshly cracked whole peppercorns are essential — pre-ground pepper lacks the essential oils that give this crust its pungent, smoky punch.
How do I cook it to medium-rare?
About 4 minutes per side in a properly heated pan, then rest 5 minutes. Use a thermometer if you like: pull at 130–135°F.
What should I serve with it?
A medley of roasted or grilled vegetables is all this steak needs — the peppery crust does the heavy lifting on flavor.
Recipe Card
Ingredients
Method
- Place the peppercorns in a sealed plastic bag.
- Using a mallet, break them into small pieces (do not pulverize).
- Add them to a mixing bowl, add coconut butter, and mix together.
- Season the steaks on both sides with fresh herbs and spices, and then rub peppercorns on the steaks, coating all sides.
- Heat canola oil for about 3 minutes in a frying pan over medium heat.
- Cook steaks evenly on both sides (4 minutes per side, for medium-rare).
- Remove from heat and allow to sit for 5 minutes before serving.
