Ribeye with Caper Sauce
About This Ribeye With Caper Sauce
This recipe actually started as a steak au poivre situation—until I realized I didn’t feel like cracking peppercorns by hand and couldn’t find brined green peppercorns anywhere. So I pivoted, and I’m glad I did because this caper brandy sauce was the best thing that could’ve happened. It’s rich, silky, savory, briny, and so easy to make. I served it over velvety mashed potatoes and it felt like a full steakhouse moment at home.
Why You’ll Love It
The caper brandy sauce is ridiculously luxurious without being fussy.
Perfectly seared, butter-basted ribeyes with rosemary and thyme.
Comes together fast but tastes restaurant-level.
Pairs beautifully with mashed potatoes, polenta, or roasted veggies.
Makes an amazing date-night or holiday dinner.
Ingredients You’ll Need
Ribeye steaks
Olive oil
Butter
Fresh rosemary
Fresh thyme
Shallot
Garlic
Capers
Brandy
Beef stock
Heavy cream
Salt & black pepper
How To Make It
Bring the ribeyes to room temperature, pat them dry, and season well. Sear in a hot skillet until golden, then add butter, rosemary, and thyme and baste until glossy and fragrant. Let the steaks rest while you build the sauce. In the same pan, sauté shallots, garlic, and capers in butter, then deglaze with brandy (you can flambé if you want that dramatic moment). Reduce with beef stock, then swirl in cream until the sauce is velvety and thick. Spoon the sauce over the steaks and serve immediately.
Tips for Success
Make sure the pan is very hot before searing.
Baste with butter for flavor and shine.
Don’t skip the resting time—keeps the steaks juicy.
Reduce the brandy well so the alcohol cooks off and you’re left with flavor.
If you want a thicker sauce, simmer a few extra minutes.
Frequently Asked Questions
Can I use a different cut of steak?
Yes—filet, NY strip, or sirloin all work beautifully.
Do I have to flambé the brandy?
No. You can simply simmer until the alcohol cooks off, but the flame gives that classic depth.
Can I make the sauce ahead?
Yes—warm gently over low heat and add a splash of stock or cream to loosen.
What if I don’t have brandy?
Use cognac or bourbon. Dry white wine works in a pinch.
Can I make this without using alcohol?
Yes! You can easily make this sauce alcohol-free. Replace the brandy with one of these options: 2 tablespoons apple cider vinegar + ¼ cup beef stock or ¼ cup white grape juice + ¼ cup beef stock or ¼ cup apple juice + ¼ cup beef stock. Reduce it in the pan just like you would the brandy, then continue with the recipe as written.
What to Serve With It
Velvety mashed potatoes
Crispy smashed potatoes
Parmesan polenta
Sautéed spinach
Roasted broccoli or green beans
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Ribeye with Caper Brandy Sauce
Ingredients
- 2 ribeye steaks
- 2 tablespoons olive oil
- 4 tablespoons butter, divided (2 for basting, 2 for the sauce)
- 1 shallot, finely diced
- 1 garlic clove, minced
- 3 tablespoons capers, drained
- 1 cup beef stock
- ⅓ cup brandy
- ½ cup heavy cream
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme
- Salt and freshly ground black pepper
Instructions
- Bring ribeyes to room temperature for 30 minutes, then pat dry. Season generously with salt and black pepper.
- Heat a large skillet over medium-high heat. Add olive oil and swirl to coat. Once shimmering, sear the steaks 3–4 minutes per side, until golden brown.
- Add 2 tablespoons butter, rosemary, and thyme. As the butter foams, spoon it over the steaks for 1–2 minutes.
- Use a thermometer for doneness: 130–135°F for medium-rare.
- Transfer steaks to a plate and tent with foil. Let rest 5 minutes.
- In the same pan, reduce heat to medium. Add 2 tablespoons butter and sauté shallot until softened (3–5 minutes). Add garlic and capers; cook 1 minute more.
- Pour in brandy and scrape up browned bits. Carefully ignite with a long lighter and let flames subside (20–45 seconds).
- Add beef stock and simmer 5 minutes until slightly reduced. Lower heat, stir in cream, and simmer until thickened (3–4 minutes).
- Season sauce with salt and pepper to taste. Optional: stir in 1 teaspoon Dijon or a squeeze of lemon for brightness.
- Spoon sauce over steaks and serve immediately.
