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Peppercorn-Crusted Ribeyes
Andre Lewis

Peppercorn-Crusted Ribeyes

Cracked pepper gives ribeye a blunt, savory crust that suits all that marbled fat. Coarsely crush the peppercorns; powder scorches before the center cooks. The pan sauce is intentionally small and glossy, not a soup poured over the sear.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 boneless ribeye steaks 14 oz each and 1 1/4 inches thick
  • 1 1/2 tsp kosher salt
  • 2 tbsp black peppercorns coarsely crushed
  • 1 tbsp neutral oil
  • 1 tbsp unsalted butter
  • 1/3 cup low-sodium beef broth
  • 1/4 cup heavy cream

Method
 

  1. Pat the ribeyes dry, season with salt and press the crushed peppercorns firmly onto both sides.
  2. Heat the oil in a cast-iron skillet over medium-high heat until shimmering.
  3. Sear the steaks untouched for 4 minutes, flip and cook for 3 to 6 minutes to the requested doneness; for minimum food-safety guidance, cook whole beef steaks to 145°F and rest 3 minutes.
  4. Move the steaks to a plate and rest for 5 minutes while you reduce the heat to medium.
  5. Add the butter and broth, scrape up the browned bits, and simmer for 2 minutes until reduced by half.
  6. Stir in the cream and simmer for 1 to 2 minutes until the sauce lightly coats a spoon, then serve a small spoonful over each steak.