Date Night Ribeye Steak with a Creamy Peppercorn Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by mincing shallots finely.

Heat a pan on a griddle top and add a bit of oil.

Add minced shallots to the pan and let them cook for about 3 minutes.

Thinly shave garlic and add it to the pan with the shallots.

Add whole stems of fresh thyme to the pan and stir.

Toast a medley of pink, white, green, and black peppercorns in the pan for about 2 minutes.

Add a splash of brandy to the pan and allow it to flame (optional) and reduce by half.

Pour in beef stock, using about three times the amount of stock as brandy, and let it reduce.

Add horseradish to the sauce once reduced.

Stir in heavy cream and let the sauce simmer until it thickens.

Prepare the ribeye steak by scoring the surface lightly to expose more area for crust.

Season the ribeye steak generously with Blackstone blackened seasoning and Tuscan herbs on all sides.

Heat olive oil in the pan over high heat and add the ribeye steak.

Cook the steak on high heat until a nice crust forms, about 4-5 minutes per side for medium-rare.

Once cooked, pull the steak off to a cooler side of the grill to rest for about 5 minutes.

While the steak rests, add mushrooms to the pan to cook in the leftover fat.

Slice the rested steak on the bias and arrange it on a plate.

Plate the cooked mushrooms alongside the steak.

Serve with a simple salad made of thinly sliced red onion, watercress, and baby arugula dressed with olive oil, lemon juice, salt, and pepper.

Drizzle the creamy peppercorn sauce over the plated steak and mushrooms.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens