Steak & Pepper Recipe

Bring steaks to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels to remove surface moisture.

Season

Season both sides of the steaks evenly with kosher salt and freshly ground black pepper. Press the seasoning into the meat.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it get very hot, about 3–4 minutes. Add the vegetable oil and swirl to coat.

Sear

Add the steaks to the hot pan without crowding. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes for medium-rare (adjust time for thickness and desired doneness).

Baste and finish

Reduce heat to medium-low. Add 2 tbs butter, crushed garlic cloves and thyme/rosemary sprigs to the pan. Tilt the pan and use a spoon to baste the steaks with melted butter and pan juices for 1–2 minutes, continuing until desired doneness (use an instant-read thermometer: 125–130°F / 52–54°C for medium-rare).

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 6–8 minutes to let juices redistribute.

Prepare vegetables

While steaks rest (or while steaks are searing), heat 1 tbs olive oil and 1 tsp butter in a separate large skillet over medium-high heat until shimmering.

Sauté peppers and onion

Add the sliced onions and bell peppers. Season with 1 tsp coarse crushed black pepper and a pinch of salt. Sauté, stirring occasionally, until softened and slightly caramelized, about 6–8 minutes.

Deglaze

Pour in 1 tbs dry red wine or beef broth to deglaze the pan, scraping up any browned bits. Let the liquid reduce by half, about 1–2 minutes.

Make pepper cream sauce

Lower heat to medium-low. Add 1/2 cup beef stock, 1 tsp Dijon mustard, 1 tsp cracked green peppercorns (if using), and 1/4 cup heavy cream. Stir to combine and simmer gently until the sauce slightly thickens, about 2–3 minutes.

Season and finish sauce

Taste and adjust seasoning with 1/2 tsp salt and optional 1/2 tsp lemon juice to brighten. If sauce is too thin, simmer a minute longer; if too thick, add a tablespoon of stock. Remove from heat.

Combine with steaks

Slice rested steaks against the grain. Spoon the pepper sauce and sautéed peppers over the sliced steak or serve the sauce on the side.

Arrange sliced steak over steamed rice or mashed potatoes. Spoon extra sauce and peppers on top. Sprinkle with chopped parsley for color. Serve immediately.