12oz Boneless Ribeye Steak Recipe

Time45m

Serves2

12oz boneless ribeye steak with a peppercorn sauce served with red-skinned mashed potatoes and seasonal veggies.

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Ingredients

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1
Prepare the Steak
Season the ribeye steak with salt and crushed black peppercorns. Heat olive oil in a skillet over medium-high heat and sear the steak for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.
2
Make the Peppercorn Sauce
In the same skillet, add the beef broth and scrape up any brown bits from the bottom. Stir in heavy cream and bring to a simmer. Add crushed peppercorns and butter, stirring until the sauce thickens slightly. Season with salt to taste.
3
Prepare the Mashed Potatoes
Boil red-skinned potatoes until tender, about 15-20 minutes. Drain and return to pot. Add butter and milk, then mash until smooth. Season with salt and pepper to taste.
4
Cook the Seasonal Veggies
Steam or sauté seasonal veggies until tender, about 5-7 minutes. Season with salt and pepper.
5
Serve
Slice the ribeye steak, place on a plate, drizzle with peppercorn sauce, and serve alongside mashed potatoes and seasonal veggies.