Pepper Glazed Steaks
Turn up the flavor on your weeknight dinner with these irresistible Pepper Glazed Steaks! Featuring tender ribeye (or your favorite cut) perfectly pan-seared to your preferred doneness, this recipe boasts a bold and beautifully balanced glaze made from garlic, brown sugar, soy sauce, and a hint of balsamic vinegar. The pièce de résistance is the cracked black pepper and optional red pepper flakes that add just the right amount of savory heat. Ready in just 25 minutes, this dish combines gourmet flavors with quick, no-fuss preparation. Perfect for a special occasion or indulgent meal at home, these steaks shine when paired with roasted vegetables or a classic baked potato. Get ready to impress your taste buds with every bite!
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Recipe Information
Ingredients
- 4 pieces Ribeye steaks (or your preferred cut)
- 1 teaspoon Salt
- 2 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 3 tablespoons Brown sugar
- 3 tablespoons Soy sauce
- 2 tablespoons Balsamic vinegar
- 0.5 teaspoons Crushed red pepper flakes (optional)
Instructions
Season the steaks on both sides with salt and 1 teaspoon of black pepper. Let them sit at room temperature while you prepare the glaze.
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the brown sugar, soy sauce, balsamic vinegar, and crushed red pepper flakes (if using) to the saucepan. Stir until the sugar has dissolved and the mixture begins to slightly thicken, about 3-4 minutes. Remove from heat and set aside.
Heat a large skillet or grill pan over medium-high heat. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter.
Once the butter has melted and the pan is hot, place the steaks in the pan. Cook for 3-4 minutes per side for medium-rare, or adjust to your preferred doneness.
During the final 2 minutes of cooking, use a basting brush or spoon to generously coat the steaks with the prepared pepper glaze.
Remove the steaks from the pan and let them rest on a plate, loosely covered with aluminum foil, for 5 minutes to allow the juices to redistribute.
Serve the steaks warm, drizzled with any remaining pepper glaze from the pan. Enjoy!
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.5 g | 303% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 4552 mg | 198% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 31.4 g | ||
| Protein | 197.8 g | 396% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 178 mg | 14% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2927 mg | 62% | |
*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.
