Peppered Steak Recipe

Prep steaks

Remove steaks from the refrigerator 30–45 minutes before cooking to bring them to near room temperature. Pat both sides dry with paper towels.

Season both sides of each steak lightly with the kosher salt. Press the freshly cracked black pepper into both sides of the steaks so it adheres — you want a generous, even coating.

Brush or rub the olive oil on both sides of the steaks. Add the Worcestershire sauce, rubbing briefly to distribute. Let rest for 10 minutes while you heat the pan.

Heat a heavy skillet (cast-iron preferred) over medium-high to high heat until smoking point is approached, about 5 minutes. Add a thin film of oil if the pan is not well seasoned.

Place the steaks in the hot pan, pressing briefly so the pepper contacts the surface. For 1-inch steaks: cook 3–4 minutes on the first side without moving to form a crust. Flip and cook 3–4 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time +/- 1–2 minutes for your desired doneness.

If using, add 1 tablespoon butter to the pan after flipping and spoon melted butter over the top of the steak (basting) for 30–60 seconds to add flavor and help finish the crust.

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–8 minutes (this redistributes juices and finishes cooking).

While steaks rest, reduce heat to medium and add the remaining 1 tablespoon butter to the hot pan. If the pan is very brown, keep it; if it’s dangerously charred, wipe out with a paper towel leaving fond behind.

Add the minced garlic and chopped shallot to the pan. Sauté 30–45 seconds until fragrant and translucent, stirring so they don’t burn.

Pour in the beef stock to deglaze the pan, scraping up browned bits (fond) with a wooden spoon. Bring to a simmer and reduce by about half (3–5 minutes) until slightly syrupy.

Whisk in the Dijon mustard and heavy cream, then add thyme. Simmer another 1–2 minutes until the sauce coats the back of a spoon. Taste and add up to 1 teaspoon salt as needed.

Remove the pan from heat and swirl in the remaining tablespoon butter for gloss and richness.

Spoon the pan sauce over the rested steaks or serve on the side.

Slice steaks against the grain if serving sliced. Sprinkle chopped parsley over the steaks and serve with a lemon wedge if desired to brighten the flavor.