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

Cook Time: 45

Servings:

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.

Notes

For Grain-Finished Steaks:

When pan searing, grilling, or any other direct heat method; increase the cook time by 1-2 minutes depending on your desired temperature. The grain finished beef has more intramuscular fat in it, which insulates the meat from the heat. Therefore you need to cook the grain finished ribeyes slightly longer than the grass fed equivalent.

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