Cracked Pepper Rib Eye Steak with Roasted Onion Sauce
Indulge in the bold flavors of this Cracked Pepper Rib Eye Steak with Roasted Onion Sauce, where perfectly seared rib eye steaks are crusted in freshly cracked black peppercorns for a robust, smoky bite. Paired with a rich, velvety roasted onion sauce made from caramelized onions, garlic, white wine, and thyme, this dish is a true steakhouse-quality experience at home. The recipe balances simplicity with gourmet flair, featuring straightforward steps like oven-roasting the steaks to juicy perfection and whipping up a creamy, savory sauce that elevates every bite. Whether you're cooking for date night or impressing guests, this steak recipe is a guaranteed showstopper. Serve with your favorite sides to complete this luxurious, flavor-packed meal.
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Recipe Information
Ingredients
- 2 pieces rib eye steak
- 2 tablespoons black peppercorns
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 2 large yellow onion
- 4 pieces garlic cloves
- 2 tablespoons unsalted butter
- 1 cup beef stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 0.5 cup white wine
- 1 tablespoon olive oil
Instructions
Preheat your oven to 425°F (220°C).
Coarsely crush the black peppercorns using a mortar and pestle or a heavy skillet. Spread them evenly onto a plate.
Pat both rib eye steaks dry with a paper towel. Season both sides of the steaks with kosher salt.
Press each side of the steaks into the crushed peppercorns, coating them evenly and firmly.
Heat 2 tablespoons of vegetable oil in a cast-iron skillet over medium-high heat. Once the oil is shimmering, add the steaks and sear for 2-3 minutes on each side until a crust forms.
Transfer the skillet to the preheated oven and roast the steaks for 5-7 minutes for medium-rare, or longer for your preferred doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare). Remove the steaks, tent them with foil, and let them rest.
While the steaks are cooking, prepare the roasted onion sauce. Peel and quarter the onions and peel the garlic cloves. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast in the oven for 25-30 minutes until soft and caramelized.
In a medium saucepan over medium heat, melt the unsalted butter. Add the roasted onions and garlic and mash them slightly using a spoon or fork.
Pour in the white wine to deglaze the pan and simmer for 2 minutes until reduced by half.
Add the beef stock, stirring well, and let simmer for 5 minutes. Then stir in the heavy cream and fresh thyme, cooking for an additional 5 minutes until the sauce is thickened and creamy. Adjust seasoning with salt if needed.
Slice the rested steaks and serve them topped with the warm roasted onion sauce. Garnish with fresh thyme, if desired.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1668 mg | 73% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.6 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1123 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
