Three Pepper Rib Eye Steak
Transform your dinner into a gourmet masterpiece with this Three Pepper Rib Eye Steak recipe, featuring bold, complex flavors and a buttery pepper cream sauce that elevates every bite. This dish spotlights the unique trio of black, white, and pink peppercorns, coarsely crushed to create a robust crust that perfectly complements the tender, juicy rib eye. A sizzling sear in olive oil and a luxurious butter-basting technique infused with garlic and fresh thyme ensures a rich, aromatic finish. The accompanying sauce, crafted from beef stock, heavy cream, and pan drippings, offers a luscious touch that pairs beautifully with the steak's peppery profile. Ideal for special occasions or an indulgent weeknight dinner, this recipe serves up restaurant-quality elegance in only 35 minutes.
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Recipe Information
Ingredients
- 2 pieces Rib eye steak
- 2 teaspoons Black peppercorns
- 1 teaspoons White peppercorns
- 1 teaspoons Pink peppercorns
- 1 teaspoons Kosher salt
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Garlic cloves
- 2 sprigs Fresh thyme sprigs
- 0.25 cups Heavy cream
- 0.25 cups Beef stock
Instructions
Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature.
Using a mortar and pestle or a spice grinder, coarsely crush the black, white, and pink peppercorns. Mix them together with the kosher salt.
Pat the rib eye steaks dry with paper towels and generously coat both sides with the peppercorn mixture.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, place the steaks in the skillet.
Cook the steaks for 3-4 minutes on each side for medium-rare, or adjust cooking time to your desired doneness.
Add unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the pan during the last minute of cooking. Spoon the melted butter over the steaks to baste them.
Remove the steaks from the skillet and let them rest on a plate, tented with foil, for 5-10 minutes.
Reduce the heat to medium, and in the same skillet, add the beef stock. Scrape up any browned bits stuck to the pan and let the liquid simmer for 2 minutes.
Stir in the heavy cream and cook for an additional 2 minutes, allowing the sauce to thicken slightly.
Strain the sauce through a fine mesh sieve if desired and season with additional salt to taste.
Slice the rested steaks against the grain and serve with the prepared pepper cream sauce drizzled on top.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.0 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 98 mg | 8% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1522 mg | 32% | |
*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.
