Three Pepper Ribeye Steak with Compound Butter

Pepper Rib Eye Steak is served and ready to eat. The compound butter stillin plastic wrap waiting to be sliced and served. The ribeye steak is seasoned with the homemade three pepper rub waiting to be cooked. Three pepper steak is served with a slice of the compound butter
Recipe Origin Global
Rating
No Reviews
Servings 4
Preparation 15 min 00:15
Cook 10 min 00:10
Ready in 25 min 00:25
Difficulty Seasoned
Cooking Method Fry
Ingredients Beef Meat Steak
Equipment Cast Iron Skillet
Recipe Type Main Dish Steak
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Pepper Rib Eye Steak is served and ready to eat. The compound butter stillin plastic wrap waiting to be sliced and served. The ribeye steak is seasoned with the homemade three pepper rub waiting to be cooked. Three pepper steak is served with a slice of the compound butter

Three Pepper Ribeye Steak with Compound Butter

A homemade three pepper rub tops this ribeye steak, which grills up in just a few minutes. The rub is made with three varieties of peppercorns and other savory seasonings.

To top it all off, a homemade compound butter, made with cilantro, garlic, and shallots is placed on the warm steaks. You can also use this butter on top of chicken, pork, fish, or pasta.

To make this a complete meal, serve it with a side of vegetables or a fresh salad.

Ingredients

Three Pepper Rub

1/4 cup whole black peppercorns

2 tablespoons whole white peppercorns

2 tablespoons whole pink peppercorns

2 tablespoons kosher salt

1 1/2 teaspoons yellow mustard seeds

1 tablespoon dehydrated onions

2 tablespoons dehydrated garlic

Compound Butter

1/2 cup salted butter, softened

1/4 cup chopped cilantro (coriander)

1/4 cup minced fresh garlic

1/4 cup finely chopped shallots

juice from 1 lime wedge

fresh cracked black pepper, to taste

Steak

4 thick cut ribeye steaks, with out without the bone

extra virgin olive oil

salt, to taste

Equipment

skillet or griddle

Recipe Directions

  1. Grind the black pepper, white pepper, pink pepper, salt, mustard seeds, onion, and garlic in a coffee grinder, food processor, or blender. Set aside.

  2. Mix the butter, cilantro, garlic, shallots, lime and pepper together.

  3. Place the butter mixture in a piece of plastic wrap or parchment paper, then twist the ends to create a sausage. Place in a cooler to set.

  4. Drizzle the steaks with the oil, then rub in to act as a binder.

  5. Lightly salt and season with the three pepper rub.

  6. Preheat the griddle or a skillet for high heat.

  7. Sear the steak for 2 1/2 to 3 minutes per side. You want to reach an internal temperature of 127 to 130 degrees F (53 to 55 degrees C), for a medium-rare steak.

  8. Let the ribeye steak rest for 5 minutes. Remove the compound better from the cooler and slice into serving size pats. Serve after resting with the compound butter on top.

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Recipe Origin Global
Rating
No Reviews
Servings 4
Preparation 15 min 00:15
Cook 10 min 00:10
Ready in 25 min 00:25
Difficulty Seasoned
Cooking Method Fry
Ingredients Beef Meat Steak
Equipment Cast Iron Skillet
Recipe Type Main Dish Steak
Share: