Ribeye Steak with Ultimate Peppercorn Sauce

13 Aug 2023

Ribeye Steak with Ultimate Peppercorn Sauce

45 minutes | easy | Serves 2

A great peppercorn sauce is such a classic accompaniment to steak, and we love to serve it with a perfectly grilled rib eye. We use three different types of peppercorns to add a different dimension of flavour to our sauce and ensure it’s super peppery. Make sure to use the Jupiter Outback probe thermometer to ensure your steak is perfectly cooked.


  • 1 ribeye steak (~500g)
  • 25g butter
  • 2 shallots, finely diced
  • Splash of brandy
  • 300ml beef stock
  • 100ml double cream
  • Dash Worcestershire sauce
  • 1.5 teaspoons black peppercorns
  • 1.5 teaspoons black peppercorns
  • 1 teaspoon green peppercorns
  • 1 tablespoon vegetable or groundnut oil



Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to high. Rub the steak lightly with oil and then season very well with flaky sea salt. Place over direct heat and cook to your liking – timings will depend on the thickness and shape of the steak. We recommend medium or medium rare for rib eye.

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Use the Jupiter Outback meat thermometer

Use the Jupiter Outback meat thermometer to measure the exact internal temperature – we recommend 52C before resting for medium rare.

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Once cooked to your liking

Once cooked to your liking, rest the steak while you make the sauce.

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Mix the peppercorns together

Mix the peppercorns together in a bowl, then transfer roughly one third to a pestle and mortar and crush roughly.

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Melt the butter and oil in a frying pan

Melt the butter and oil in a frying pan and add the crushed and whole peppercorns and the shallots, and cook until the shallots are beginning to soften – a few minutes.

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Add the stock and Worcestershire sauce

Add the stock and Worcestershire sauce and allow to bubble and reduce by half.

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Add the resting juices from the steak

Add the resting juices from the steak, then remove from the heat and stir in the cream. Check the seasoning and serve.

You can serve this classic peppercorn sauce recipe with any cut of steak, including fillet, bavette or even with something like a chateubriand or beef wellington.

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Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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