Black Pepper Ribeye Steak
A tender and flavorful steak, seared to perfection and finished with a rich black pepper sauce.
Ingredients (serves 2):
For the Steak:
2 ribeye steaks (about 200-250g each, 2-2.5cm thick)
Salt, to taste
Black pepper, to taste
2 tbsp olive oil
2 tbsp butter
2 cloves garlic, minced
1 sprig fresh rosemary
1 sprig fresh thyme
For the Black Pepper Sauce:
2 tbsp vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1/4 cup chicken broth
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp honey or brown sugar
1 tsp cornstarch mixed with 2 tbsp water (for thickening)
1 tsp sesame oil
Fresh basil leaves, torn (optional, for garnish)
Method:
Prepare the Steak:
Season the Steak: Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and black pepper. Let the steaks sit at room temperature for about 15-20 minutes to come to an even temperature.
Sear the Steak:
Heat the Pan: Heat the olive oil in a large skillet over medium-high heat until it shimmers.
Sear the Steaks: Add the steaks to the skillet and sear for 3-4 minutes on each side until a deep brown crust forms. The internal temperature should reach about 120°F (49°C) for medium-rare.
Add Aromatics: Add the butter, minced garlic, rosemary, and thyme to the skillet. Baste the steaks with the melted butter and herbs for another 1-2 minutes on each side.
Rest the Steaks: Transfer the steaks to a cutting board and let them rest for about 5 minutes to allow the juices to redistribute.
Prepare the Black Pepper Sauce:
Cook the Aromatics: In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
Add Garlic and Ginger: Add the minced garlic and ginger and sauté for another 1 minute until fragrant.
Simmer the Sauce: Pour in the chicken broth, soy sauce, and oyster sauce. Stir in the honey or brown sugar. Bring the mixture to a simmer and cook for about 5 minutes until slightly thickened.
Thicken the Sauce: Stir in the cornstarch mixture and cook for another 1-2 minutes until the sauce is thick and glossy. Stir in the sesame oil and adjust the seasoning with salt and pepper if needed.
Serve:
Slice the Steaks: Cut the rested steaks against the grain into thin slices.
Plate the Dish: Arrange the steak slices on serving plates. Spoon the black pepper sauce over the steaks.
Garnish: Sprinkle with torn basil leaves if using.
Serve Immediately: Enjoy the black pepper ribeye steak hot, ideally with steamed vegetables or a simple salad.
Chef's Notes:
Steak Doneness: For medium-rare, aim for an internal temperature of 130°F (54°C). Adjust cooking time based on your preferred doneness.
Sauce Adjustments: Adjust the amount of black pepper and other spices according to your taste preferences. You can also add a pinch of red pepper flakes for extra heat.
Storage: Leftover steak and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
A Perfect Combination: The rich, savory black pepper sauce pairs perfectly with the tender, juicy ribeye steak, creating a luxurious and satisfying meal.