Ribeye with Peppercorn Sauce

Oct 24

Making a good steak is one of the most important parts of learning to cook. It’s one of those meals that when you get it right you feel so good about yourself. Well when you add this peppercorn sauce to your steak it goes from good to great. I promise it’s easy to make and takes only a few extra minutes and you’ll have quite an impressive plate in front of you. This is great for home date nights or just to enjoy a great steak night.

Serves: 2

Time: 45 minutes

Ingredients

For the Steak:

Ribeye Steak
1 tbsp Avocado Oil
1 tbsp Butter
5 Garlic Cloves
6-10 sprigs Thyme
1 tbsp Salt

For the Peppercorn Sauce:

1 cup Water
0.5 cup Heavy Cream
1 tsp Black Peppercorns
1 tsp White Peppercorns
1 tsp Salt

For the Onions:

0.5 cup White Onion
1 tbsp Water
1 tbsp White Vinegar
0.5 cup Cilantro

Instructions

Cut the onion into quarters and slice one of the quarters until you have a half cup of oninos. Place the onions is a bowl along with the water and white vinegar. Mix and let it sit for about 15 minutes.

Bring the steak out of the fridge, salt both sides, and let it rest and come to room temp. Get a large pan nice and hot, add avocado oil, and lay the steak down. Don’t touch it and let it sear for about 3 minutes until a nice crust develops

Flip the steak and add the butter and thyme. Continuously baste the steak for about 3 minutes then remove from the pan, set on a cooling rack, cover, and let it rest for about 5 minutes.

In the same pan, add water to deglaze the pan and the heavy cream. Crush the black and white peppercorns until they’re rustic looking (some whole some crushed) and add to the pan along with the salt. Bring the mixture to a boil then drop to simmer and let it reduce for about 5-6 minutes. Until it’s thick enough to coat the back of a spoon. Remove from the heat and let it cool.