Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ribeye Steak and Peppercorn Sauce
Method
Cooking Instructions
- 1
Prepare the Steak
Season the ribeye steaks with salt and black pepper on both sides. Let them sit at room temperature for about 30 minutes.
- 2
Cook the Steak
In a large skillet, heat the olive oil over medium-high heat. Add the steaks and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove the steaks and let them rest.
- 3
Make the Peppercorn Sauce
In the same skillet, reduce the heat to medium and add butter. Sauté shallots and minced garlic until fragrant. Add the green peppercorns, beef broth, and Worcestershire sauce. Bring to a simmer and reduce by half.
- 4
Finish the Sauce
Stir in the heavy cream and simmer until the sauce thickens. Adjust seasoning with salt and pepper to taste.
- 5
Serve
Slice the ribeye steaks and serve topped with the peppercorn sauce. Garnish with fresh parsley.
