Bedrock Pepper Steak Recipe
350-day grain-fed
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Ingredients
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Steak
Peppercorn Pan Sauce
Finish & Garnish
Method
Steak
- 1
Bring steak to room temperature
Remove the grain‑fed ribeye from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels to remove surface moisture.
- 2
Season
Generously season both sides with kosher salt, pressing it into the meat. Right before searing, coat both sides with the freshly ground black pepper, pressing to adhere. The pepper layer should be noticeable but not so thick it burns.
- 3
- 4
Sear the steak
Place the steak into the hot pan and do not move it for 2½–3 minutes to form a deep crust. Flip and sear the second side 2½–3 minutes for medium‑rare (internal temp 125–130°F / 52–54°C). For medium, aim for 3½–4 minutes per side. Use an instant‑read thermometer to check.
- 5
Baste and finish
During the last minute of cooking, reduce heat to medium, add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak continuously for 30–60 seconds to baste and build flavor.
- 6
Rest
Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes (longer for thicker cuts) so juices redistribute.
Peppercorn Pan Sauce
- 7
Prepare pan for sauce
After removing the steak, pour off excess fat, leaving about 1 tablespoon and any fond (browned bits) in the skillet. If the pan is very smoky, lower heat to medium.
- 8
- 9
Deglaze with wine
Pour in the dry red wine and scrape up all browned bits with a wooden spoon. Let the wine reduce by about two‑thirds, approximately 2–3 minutes, to concentrate flavor.
- 10
Add stocks and demi‑glace
Stir in the beef stock and demi‑glace (or concentrated stock). Bring to a gentle simmer and reduce until the sauce thickens slightly, about 3–5 minutes. The sauce should coat the back of a spoon.
- 11
Finish with cream and mustard
Reduce heat to low and whisk in the heavy cream and Dijon mustard. Simmer gently 1–2 minutes to marry flavors; do not boil vigorously after adding cream.
- 12
Mount with butter
Remove the pan from heat. Whisk in the cold cubed unsalted butter piece by piece to emulsify and give a glossy finish. Taste and add 1/2 teaspoon salt (or to taste). If sauce is too thick, add up to 1–2 tablespoons warm beef stock to loosen.
Finish & Service
- 13
Slice and plate
Slice the rested steak against the grain into 1/2‑inch slices. Arrange on warmed plates.
- 14
- 15