Steak & Pepper Recipe

Bring steaks to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking and pat them dry with paper towels. This helps them cook evenly.

Season steaks

Rub each steak with 1 tablespoon olive oil. Season both sides evenly with 1/2 tablespoon kosher salt, 1 teaspoon freshly cracked black pepper, and a light dusting of garlic powder.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 4–5 minutes. Add 1 tablespoon olive oil and swirl to coat.

Sear steaks

Place steaks in the hot pan without crowding. Sear 3–4 minutes on the first side without moving to form a crust. Flip and add 1 tablespoon butter and the fresh thyme/rosemary. Sear the second side 3–4 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time for thickness and desired doneness.

Baste and rest

While the second side cooks, tilt the pan and spoon the melted butter and pan juices over the steaks for 30–60 seconds to baste. Transfer steaks to a cutting board, tent loosely with foil, and rest 5–10 minutes so juices redistribute.

Cook peppers and onions

While steaks rest, wipe out excess fat from the skillet leaving about 1 tablespoon of fond. Return skillet to medium heat and add 1 tablespoon olive oil. Add the sliced onion and julienned bell peppers. Sauté 5–7 minutes until peppers are softened and onions are translucent, stirring frequently.

Add garlic and peppercorns

Add minced garlic and 2 teaspoons green peppercorns (drained if packed in brine) and 1 teaspoon cracked black pepper. Sauté 30–45 seconds until fragrant, taking care not to burn the garlic.

Deglaze

Increase heat to medium-high and pour in 1 tablespoon red wine or beef broth to deglaze the pan. Scrape up browned bits (fond) from the bottom with a wooden spoon; cook 1 minute to reduce slightly.

Build the sauce

Add 120 ml beef broth, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Stir and simmer 3–4 minutes until the liquid reduces by about one-third.

Finish with cream

Lower heat to medium-low. Stir in 60 ml heavy cream and 1 teaspoon salt. Simmer gently 2–3 minutes until the sauce is slightly thickened and coats the back of a spoon. Taste and adjust seasoning (add a pinch of salt or more cracked pepper if desired).

Combine with steak juices

If the steaks released juices while resting, add them into the sauce and stir to incorporate. Spoon sauce over sliced steaks when plating.

Slice rested steaks across the grain into 1/4–1/2-inch slices. Arrange on plates, spoon the pepper pan sauce and peppers over the meat. Garnish with chopped parsley and a lemon wedge if using. Serve immediately.