Whole30 Steak with Peppercorn Sauce

Elevate your Whole30 dining experience with this indulgent yet compliant Steak with Peppercorn Sauce, a perfect balance of bold flavors and creamy texture. Perfectly seared ribeye or sirloin steaks are topped with a rich sauce made from crushed black peppercorns, garlic, coconut cream, and beef broth, delivering a luxuriously smoky and peppery punch without compromising your Whole30 goals. This recipe is quick and straightforward, with just 10 minutes of prep and 20 minutes of cook time, making it an ideal option for a weeknight dinner or a special occasion. Serve this savory delight with roasted vegetables or a fresh salad for a complete Whole30-approved meal that doesn’t skimp on flavor.

Nutriscore Rating: 52/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces steak (ribeye or sirloin)
• 1 teaspoon kosher salt
• 1 tablespoon black peppercorns
• 2 tablespoons avocado oil
• 2 tablespoons ghee
• 0.5 cup coconut cream
• 0.5 cup beef broth (Whole30 compliant)
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Begin by seasoning both sides of the steaks generously with kosher salt and a small amount of freshly ground black pepper. Allow the steaks to come to room temperature for about 10 minutes while you prepare the other ingredients.

Step 2

Crush the black peppercorns using a mortar and pestle, or place them in a bag and use a rolling pin. The peppercorns should be coarsely crushed, not ground into powder.

Step 3

Heat a large skillet over medium-high heat. Add 1 tablespoon of avocado oil and 1 tablespoon of ghee to the skillet.

Step 4

Sear the steaks in the hot skillet for 3-4 minutes per side for medium-rare, or adjust cooking time according to your desired doneness. Use a meat thermometer to ensure precision: 130-135°F for medium-rare. Once done, remove the steaks to a plate and loosely tent with foil to keep warm.

Step 5

In the same skillet, reduce the heat to medium and add the remaining avocado oil and ghee. Stir in the minced garlic, cooking for 30 seconds until fragrant.

Step 6

Add the crushed black peppercorns and stir well. Pour in the beef broth and deglaze the pan by scraping up any browned bits stuck to the bottom. Let it simmer for 2-3 minutes.

Step 7

Reduce the heat to low and whisk in the coconut cream. Simmer the sauce for 3-4 minutes until it thickens slightly. Taste the sauce and adjust seasoning with more salt if needed.

Step 8

Serve the steaks topped with the creamy peppercorn sauce. Garnish with fresh parsley if desired. Pair with a side of roasted vegetables or a crisp salad to complete your Whole30 meal.

Nutrition Facts

Serving size	(710.6g)

Amount per serving	% Daily Value*
Calories	1961.3

Total Fat 155.1g	0%
Saturated Fat 76.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 320mg	0%
Sodium 1215.8mg	0%
Total Carbohydrate 70.9g	0%
Dietary Fiber 2.2g	0%
Total Sugars 61.9g
Protein 83.4g	0%

Vitamin D 0IU	0%
Calcium 93.5mg	0%
Iron 8.1mg	0%
Potassium 1143.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.3%

Protein: 16.6%

Carbs: 14.1%