Ribeye Steak with Creamy Pepper Sauce

1. 1 Ribeye steakpack 400 g ≈ $16.00 250 g
2. 2 Butterpack 180 g ≈ $1.60 12 g
3. 3 Heavy cream 33%pack 250 ml ≈ $2.20 50 ml
4. 4 Ground black pepper 2 g
5. 5 Shallotspack 200 g ≈ $2.00 20 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Salt 2 g
8. 8 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. 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.

2. 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.

3. Transfer to a cutting board, tent loosely with foil—let it rest for 5 minutes (essential to keep juices on the plate).

4. 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.

5. Slice the steak against the grain, drizzle with the pepper sauce, and serve.