Free recipe
Peppercorn Ribeye
Built around ribeye steaks and coarsely crushed black peppercorns -- the method starts by patting the steaks dry.
This steakhouse peppercorn ribeye builds its flavor from ribeye steaks, coarsely crushed black peppercorns and oil, and comes together in about 55 minutes with advanced-level technique. The method starts by patting the steaks dry.
Worth the 55 minutes -- this is a weekend project that pays off.
A more involved technique that rewards patience with real depth of flavor.
Built around ribeye steaks, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 ribeye steaks
- 2 tbsp coarsely crushed black peppercorns
- 2 tbsp oil
- 2 tbsp butter
- 1 shallot, minced
- 1/4 cup brandy or beef stock
- 1/2 cup heavy cream
- Salt
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Pat the steaks dry, season with salt, and press the crushed peppercorns firmly onto both sides.
Heat the oil in a heavy pan over high heat until smoking hot.
Sear the steaks 3-4 minutes per side for medium-rare (130F/54C), then move them to a board to rest.
Lower the heat to medium, add the butter and shallot to the pan, and cook 1 minute.
Carefully add the brandy (it may flame briefly) or stock and scrape up the tasty browned bits.
Stir in the cream and simmer 2-3 minutes into a glossy peppercorn sauce; season with salt.
Slice the rested steaks and serve with the sauce spooned over.
The step worth not rushing: Sear the steaks 3-4 minutes per side for medium-rare (130F/54C), then move them to a board to rest.
