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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 50 mins Servings: 2 Steak With Pink-Peppercorn Butter
Ingredients Ingredient Checklist 1 small shallot, thinly sliced (2 tablespoons) 1 Meyer lemon Flaky sea salt and freshly ground pepper 2 tablespoons unsalted butter, room temperature 2 teaspoons pink peppercorns, lightly crushed 2 tablespoons extra-virgin olive oil 1 boneless rib-eye steak (1 inch thick; 12 ounces), room temperature, patted dry 2 cups packed frisee, white and light-green parts only 1/4 cup packed fresh mint leaves Baguette, for serving (optional)
Cook’s Notes Soaking shallots in cool water before using mellows their raw bite without compromising flavor.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 50 mins Servings: 2 Steak With Pink-Peppercorn Butter
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 50 mins Servings: 2
Recipe Summary
prep: 25 mins total: 50 mins
Servings: 2
prep: 25 mins
total: 50 mins
prep:
25 mins
total:
50 mins
Servings: 2
2
Steak With Pink-Peppercorn Butter
Steak With Pink-Peppercorn Butter
Ingredients
Ingredients
- 1 small shallot, thinly sliced (2 tablespoons) 1 Meyer lemon Flaky sea salt and freshly ground pepper 2 tablespoons unsalted butter, room temperature 2 teaspoons pink peppercorns, lightly crushed 2 tablespoons extra-virgin olive oil 1 boneless rib-eye steak (1 inch thick; 12 ounces), room temperature, patted dry 2 cups packed frisee, white and light-green parts only 1/4 cup packed fresh mint leaves Baguette, for serving (optional)
Directions
Soak shallot in water 10 minutes. Meanwhile, grate 1/2 teaspoon lemon zest, then remove peel and pith from lemon. Working over a bowl, cut between membranes to remove segments. Add drained shallot; season with salt and pepper. In another bowl, stir together butter, peppercorns, and zest; season with salt.
Heat a heavy skillet (preferably cast iron) over medium-high; swirl in 1 tablespoon oil. Season steak with salt and pepper; cook, undisturbed, until a dark crust forms, 4 to 5 minutes. Flip; cook about 3 minutes more for medium-rare. Brush with some of butter mixture; transfer to a cutting board and let stand 10 minutes. Slice steak across the grain; season with salt. Toss lemon mixture with frisee, mint, and remaining 1 tablespoon oil. Serve steak with salad, baguette, and remaining butter mixture.
Cook’s Notes Soaking shallots in cool water before using mellows their raw bite without compromising flavor.
Cook’s Notes
Soaking shallots in cool water before using mellows their raw bite without compromising flavor.
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All Reviews for Skillet Steak with Pink-Peppercorn Butter
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Skillet Steak with Pink-Peppercorn Butter
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
