Italiany Peppery Steak
Indulge in the bold and savory flavors of the Italiany Peppery Steak, a perfect fusion of classic Italian herbs and hearty, pepper-crusted beef. Featuring tender ribeye steaks seasoned with a robust blend of coarse black pepper, garlic powder, dried oregano, and thyme, this recipe delivers an irresistibly flavorful crust seared to perfection in a sizzling cast-iron skillet. Finished with aromatic rosemary, butter-basting for extra richness, and a drizzle of sweet balsamic glaze, this dish strikes the ultimate balance between smoky, herbaceous, and tangy. With just 10 minutes of prep time and 15 minutes to cook, this gourmet steak is ideal for impressing guests or savoring a special night in. Serve it whole or sliced alongside your favorite sides, garnished with a sprinkle of fresh parsley for the perfect Italian-inspired dinner.
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Recipe Information
Ingredients
- 2 pieces (8 oz each) ribeye steak
- 2 tablespoons coarse black pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 whole, smashed garlic cloves
- 2 sprigs fresh rosemary sprigs
- 2 tablespoons balsamic glaze
- 2 tablespoons, chopped fresh parsley
Instructions
Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes.
In a small bowl, mix together the coarse black pepper, kosher salt, garlic powder, dried oregano, and dried thyme.
Rub both sides of each steak generously with the spice mixture to create a flavorful crust.
Heat a large cast-iron skillet over medium-high heat and add the olive oil.
Once the skillet is smoking hot, sear the steaks for 2-3 minutes on each side to create a golden-brown crust.
Reduce the heat to medium and add the unsalted butter, smashed garlic cloves, and rosemary sprigs to the skillet.
Tilt the skillet slightly to pool the melted butter and baste the steaks continuously using a spoon for 2-3 minutes on each side.
Using a meat thermometer, check the internal temperature of the steaks: 125°F for rare, 135°F for medium-rare, or 145°F for medium.
Remove the steaks from the skillet and let them rest on a cutting board for 5-7 minutes to retain their juices.
Drizzle the balsamic glaze over the steaks and sprinkle with freshly chopped parsley for a bright, fragrant finish.
Slice the steaks against the grain or serve whole, accompanied by your favorite sides.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 2267 mg | 99% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 19.3 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 186 mg | 14% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1777 mg | 38% | |
*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.
