Add Long Hots To Any Steak Recipe

Prep the peppers

Wash the long hot peppers. Pat dry. Trim the stem ends and slice each pepper lengthwise into 2–3 strips (or leave whole if you prefer; if you keep whole, pierce them once to release steam while cooking). Remove seeds if you want milder flavor.

Cook aromatics

Heat a large skillet over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Once butter foams, add the thinly sliced garlic and chopped shallot. Sauté for 1–2 minutes until fragrant and translucent, taking care not to burn the garlic.

Sear the peppers

Add the prepared long hot pepper strips to the skillet in an even layer. Let them cook without stirring for 2–3 minutes to get light charring, then toss and cook another 4–6 minutes, stirring occasionally, until softened and blistered in spots.

Finish the sauce

Lower heat to medium-low. Sprinkle in 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon fresh thyme leaves (or oregano). Add 1 teaspoon red wine vinegar and 1 teaspoon fresh lemon juice. If you want extra heat, add 1 teaspoon red pepper flakes. Stir to coat and simmer 1 minute to meld flavors.

Adjust and garnish

Taste and adjust seasoning to taste. If the peppers are a little bitter, add a tiny pinch of sugar or another ¼ teaspoon vinegar. Remove from heat and stir in 2 tablespoons chopped parsley if using. Keep warm while you cook your steak.

Make ahead/storage: These peppers can be made up to 48 hours ahead and stored in an airtight container in the refrigerator. Reheat gently in a skillet; add a splash of olive oil if dry.

Bring steak to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. Season both sides with kosher salt and freshly ground black pepper.

Sear and cook

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 1 tablespoon olive oil. Place steaks in the pan and sear undisturbed 2–4 minutes per side depending on thickness and desired doneness. During the last minute of cooking, add 1 tablespoon butter and baste the steaks with the melted butter and pan juices.

Rest steaks

Transfer steaks to a cutting board and rest 5–7 minutes to allow juices to redistribute.

Serve

Slice steaks against the grain if appropriate, plate, and spoon the warm long hot pepper topping over the steaks. Serve immediately.