Pepper Steaks with Blackberry Glaze
Elevate your steak night with these decadent Pepper Steaks with Blackberry Glaze—a perfect balance of savory and sweet that will impress any dinner guest! Thick, juicy ribeye steaks are crusted with a bold blend of coarse black pepper and kosher salt before being seared to perfection in a hot skillet, creating a caramelized crust that locks in flavor. The real star, however, is the luscious blackberry glaze, made with fresh blackberries, tangy balsamic vinegar, brown sugar, and a hint of rosemary for a sophisticated depth of flavor. Finished with a pat of butter for a silky sheen, this rich glaze complements the steaks beautifully. Serve these show-stopping steaks with your choice of sides for a gourmet meal that’s surprisingly easy to prepare in under 45 minutes. Perfect for a romantic dinner or an elegant special occasion, this recipe is a delightful mix of indulgence and simplicity.
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Recipe Information
Ingredients
- 2 pieces (about 12 oz each) ribeye steaks
- 2 tablespoons coarse black pepper
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1.5 cups blackberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon (finely chopped) fresh rosemary
- 1 tablespoon unsalted butter
- 2 tablespoons water
Instructions
Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.
Combine the coarse black pepper and kosher salt in a small bowl. Pat the steaks dry with paper towels and generously coat both sides of the steaks with the pepper-salt mixture, pressing gently to adhere.
In a large skillet or cast-iron pan, heat the vegetable oil over medium-high heat until it begins to shimmer.
Place the steaks in the hot pan and sear them for 3-4 minutes on each side until a crust forms. Use tongs to sear the edges for about 1-2 minutes as well. This will give the steak a nice, even color.
Reduce the heat to medium and continue cooking the steaks to your desired level of doneness (125°F for medium-rare, 135°F for medium, 145°F for medium-well). Remove the steaks from the pan and tent them with aluminum foil. Let them rest while you make the glaze.
In the same skillet, lower the heat to medium-low and add the blackberries, balsamic vinegar, brown sugar, rosemary, and water. Stir well, scraping up any browned bits from the bottom of the pan.
Bring the mixture to a simmer and cook for 8-10 minutes, occasionally stirring and breaking down the blackberries with the back of a spoon until the glaze thickens.
Remove the skillet from heat and stir in the unsalted butter until glossy. Taste the glaze and adjust seasoning if necessary.
Slice the rested steaks against the grain and plate. Drizzle the warm blackberry glaze over the steak slices and serve immediately.
Optional: Garnish with additional fresh rosemary or whole blackberries for a decorative touch.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 32.5 g | 163% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 471 mg | 20% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.5 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 109 mg | 8% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1022 mg | 22% | |
*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.
