Ribeye with Black Peppercorn Sauce

Written by ButcherBox Kitchen Team on

Last Updated on September 20, 2024

Treat yourself to a gourmet dinner with this Grain Finished Ribeye with Black Peppercorn Sauce. The ribeye is pan-seared to perfection, then drizzled with a rich, creamy peppercorn sauce, and served alongside roasted potatoes and tender broccolini. A perfect meal to impress or indulge!

Ribeye with Black Peppercorn Sauce

This recipe features juicy ButcherBox Grain Finished Ribeye Steaks with a rich black peppercorn sauce. Paired with crispy potatoes and tender broccolini, it’s a perfect blend of flavors for a gourmet meal at home.
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Protein: Beef
Cut: Ribeye Steak
Course: Main Course
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 2

Ingredients

For the potatoes

  • 1 lb Yukon Gold potatoes
  • 2 Tbsp grapeseed oil or your favorite high-heat oil
  • kosher salt to taste
  • black pepper to taste
  • 2 sprigs thyme roughly chopped

For the broccolini

  • ½ lb broccolini trimmed
  • 2 Tbsp olive oil
  • zest of 1 lemon

For the steaks

  • 2 ButcherBox Grain Finished Ribeye Steaks
  • 2 Tbsp grapeseed oil
  • 2 Tbsp unsalted butter
  • 2 sprigs thyme
  • 2 cloves garlic crushed

For the black peppercorn sauce

  • 1 shallot minced
  • 2 Tbsp crushed black peppercorns
  • ½ cup cream
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp Dijon mustard

Instructions

Prepare the potatoes:

  • Preheat the oven to 400°F. Cut the potatoes into 1-inch pieces, toss with oil, salt, and pepper, and roast for 45 minutes, rotating every 15 minutes. Toss with chopped thyme when done.

Cook the broccolini:

  • Boil salted water in a medium pan. Add broccolini, cover, and steam for 2-3 minutes until tender. Drain, then dress with olive oil and lemon zest.

Cook the steaks:

  • Heat a cast iron pan over high heat. Season steaks with salt and pepper, and sear, flipping every 30 seconds for 3-4 minutes for medium-rare. Lower heat, add butter, thyme, and garlic, and baste for 1 minute. Remove steaks and let them rest.

Prepare the black peppercorn sauce:

  • Drain most of the butter from the pan, leaving 1 Tbsp. Sauté shallots until translucent, then add peppercorns and toast. Add cream, Worcestershire sauce, and Dijon, bring to a boil, and adjust seasoning with salt and lemon juice.

Assemble the dish:

  • Slice the steak and serve with potatoes, broccolini, and drizzle the black peppercorn sauce over the steak.
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