Peppercorn Steak Recipe

Season the Steak

Rub the ribeye steaks with olive oil, and season generously with salt and crushed black peppercorns on both sides.

Cook the Steak

Heat a skillet over high heat. Once hot, add the seasoned steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.

Slice the Onions

Peel and slice the yellow onions thinly.

Caramelize the Onions

In the same skillet used for the steak, reduce the heat to medium, add butter and sliced onions. Cook for 15-20 minutes, stirring occasionally, until the onions are golden brown and softened. Add sugar and stir to combine. Cook for another 5 minutes.

Melt the Cheese

Once the onions are caramelized, lower the heat to low, place the cooked steak back in the skillet, and top each steak with a slice of fontina cheese. Cover the skillet and let it sit for about 2-3 minutes until the cheese is melted.

Make the Aioli

In a small bowl, combine mayonnaise, sriracha sauce, lemon juice, and minced garlic clove. Mix well until smooth and creamy.