Ribeye Steak with Creamy Pepper Sauce
Pan-seared ribeye with a rich, creamy pepper sauce made in the same skillet. A hearty dinner for two in 30 minutes.
- Time
- 30 min
- Serving
- 1046 kcal
- Ingredients
- ≈ $10.78
- Protein
- 62 g
Ingredients
- 1 Ribeye steakpack 400 g ≈ $16.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 250 g
- 2 Butterpack 180 g ≈ $1.58 12 g
- 3 Heavy cream 33%pack 250 ml ≈ $2.20 50 ml
- 4 Ground black pepper 2 g
- 5 Shallotspack 200 g ≈ $2.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 20 g
- 6 Garlic≈ $10.00 per kg 3 g
- 7 Salt 2 g
- 8 Sunflower oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Take the steak out of the fridge 40 minutes ahead, pat dry, and season both sides with salt; crush the peppercorns roughly with the bottom of a heavy3 pan.
Heat the skillet over high heat with a drizzle of oil, then sear the steak 3 minutes per side for medium doneness (for a 3cm-thick cut); finish with a pat of butter2, minced garlic6, and baste the steak with the melted butter.
Transfer to a cutting board, tent loosely with foil—let it rest for 5 minutes (essential to keep juices on the plate).
For the sauce: in the same skillet over medium heat, sauté finely chopped shallot5 for 2 minutes, then add the crushed pepper, pour in the cream, and simmer for 3 minutes until thickened; season with salt.
Slice the steak against the grain, drizzle with the pepper sauce, and serve.
Tips
- Why it works
- Pat the steak dry before searing to prevent steam from forming, which would cook the outside too slowly and make it tough. Wet surfaces also lower oil temperature, causing uneven browning. Use paper towels for best results.
- Substitutions
- Replace shallot with 20g finely chopped red onion; it’s sharper but works in the same quantity. Use heavy cream instead of 33% cream. Add 10g flour to thicken the sauce if it’s too thin.
- Common mistakes
- Overcooking the steak past medium doneness makes it dry and grayish inside; check with a thermometer at 55°C for medium-rare (130°F). If it smells like burnt butter, the pan was too hot.
- Storing and reheating
- Eat fresh or within 2 days; reheat slices in the same skillet over medium heat for 1 minute per side. Freeze the sauce separately for up to 1 month. Thaw and reheat gently.
- Serve with
- Pair with roasted baby potatoes tossed in rosemary and olive oil, or a simple arugula salad with lemon vinaigrette to cut the richness.
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