Peppercorn Steak Recipe
Indulge in our succulent Peppercorn Steak, expertly seared to perfection and encrusted with a vibrant blend of cracked black peppercorns. This juicy cut is complemented by a rich, creamy peppercorn sauce that adds a tantalizing kick. Served with a side of buttery mashed potatoes and seasonal vegetables, this dish is a true celebration of bold flavors and hearty satisfaction. Experience a steak that is both classic and unforgettable!
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Steak
Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This ensures even cooking.
- 2
Crush the Peppercorns
Using a mortar and pestle, crush the black peppercorns coarsely. This will enhance the flavor of the steak.
- 3
Season the Steaks
Season both sides of the steaks generously with salt and the crushed peppercorns, pressing them into the meat.
- 4
Heat the Pan
In a large skillet, heat olive oil over medium-high heat until shimmering.
- 5
Cook the Steaks
Add the steaks to the hot skillet. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.
- 6
Add Butter and Aromatics
In the last minute of cooking, add butter, garlic cloves, and thyme to the pan. Baste the steaks with the melted butter and aromatics.
- 7
Rest the Steaks
Remove the steaks from the skillet and let them rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute.
- 8
