Rib-Eye Steak au Poivre

Name: Rib-Eye Steak au Poivre
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps black peppercorns, coarsely crushed; 1 teaspoon capers in 1 teaspoon of their brine; 59 milliliters dry red wine; 1 Tbsp minced garlic; 1 Tbsp grainy mustard; 2 teaspoons ground cumin; 2 Tbsps extra-virgin olive oil; 1 teaspoon chopped parsley; 1 teaspoon brined green peppercorns, drained; 2 rib-eye steaks, cut 1 3/4 inches thick; 2 servings Sea salt; 1 Tbsp unsalted butter

You can never have too many main course recipes, so give Rib-Eye Steak au Poivre a try. One portion of this dish contains about 48g of protein, 53g of fat, and a total of 730 calories. This recipe serves 2. This recipe covers 33% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. It is perfect for valentin day. It is a good option if you're following a gluten free, primal, and דל פחמימות, diet. If you have peppercorns, brined peppercorns, olive oil, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil. Rub this mixture all over the steaks and let stand at room temperature for 2 hours.

Ingredients you will need

Black Peppercorns

Olive Oil

Garlic

Steak

Cumin

Dry Seasoning Rub

Equipment you will use

Bowl

In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare.

Ingredients you will need

Olive Oil

Steak

Salt

Equipment you will use

Frying Pan

Transfer the steaks to a warmed platter and season again with salt.

Ingredients you will need

Steak

Salt

Discard the fat in the skillet.

Equipment you will use

Frying Pan

Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes.

Ingredients you will need

Syrup

Wine

Add the mustard, green peppercorns and capers in brine and stir once or twice.

Ingredients you will need

Capers

Mustard

Brine

Remove the skillet from the heat and stir in the butter. Return the steaks to the skillet and turn to glaze with the sauce.

Ingredients you will need

Butter

Steak

Sauce

Equipment you will use

Frying Pan

Transfer the steaks to plates, sprinkle with the parsley and serve.

Ingredients you will need

Parsley

Steak

Equipment

Bowl

Frying Pan

Ingredients

Servings:

2Tbsps

black peppercorns, coarsely crushed 1teaspoon

capers in 1 teaspoon of their brine 59milliliters

dry red wine 1Tbsp

minced garlic 1Tbsp

grainy mustard 2teaspoons

ground cumin 2Tbsps

extra-virgin olive oil 1teaspoon

chopped parsley 1teaspoon

brined green peppercorns, drained 2

rib-eye steaks, cut 1 3/4 inches thick 2servings

Sea salt 1Tbsp

unsalted butter

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Provenance Vineyards Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.