Peppered Rib Eye Steaks
Elevate your dinner game with these indulgent Peppered Rib Eye Steaks, a recipe that delivers restaurant-quality flavor in the comfort of your own kitchen. Featuring perfectly marbled rib eye steaks crusted with freshly crushed black peppercorns, this dish is seared to golden perfection in a hot cast-iron skillet. A luxurious butter baste, infused with garlic, rosemary, and thyme, enhances the steaks’ rich, savory notes while keeping them irresistibly juicy. With a quick prep time of just 10 minutes and straightforward cooking techniques, this recipe promises a gourmet experience with minimal effort. Whether you're serving it alongside roasted vegetables or creamy mashed potatoes, these juicy, flavor-packed steaks are sure to impress and satisfy any steak lover.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (about 12-16 ounces each) rib eye steaks
- 2 tablespoons black peppercorns
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
Remove the rib eye steaks from the refrigerator and allow them to sit at room temperature for 30 minutes before cooking. Pat dry with paper towels.
Using a mortar and pestle or a spice grinder, coarsely crush the black peppercorns. Spread the crushed peppercorns evenly on a plate.
Season both sides of the steaks with kosher salt, then press each side into the crushed peppercorns, ensuring an even coating.
Heat a large cast-iron skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
Carefully place the steaks in the skillet. Sear for 3-4 minutes without disturbing, until a golden-brown crust forms. Flip the steaks and sear the other side for another 3-4 minutes.
Lower the heat to medium. Add the unsalted butter, garlic cloves (smashed with the side of a knife), rosemary sprigs, and thyme sprigs to the skillet.
Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatic mixture for an additional 2-3 minutes per side, depending on your desired doneness.
Check the internal temperature of the steaks with a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.
Once the desired temperature is reached, remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for 5-7 minutes to allow the juices to redistribute.
Slice the steaks against the grain and serve immediately. Pair with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 0.0 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1195 mg | 25% | |
*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.
