Ribeye Steak with Shallot and Peppercorn Cream Sauce

Introduction

Indulge in the luxurious flavors of seared ribeye steak  with shallot and peppercorn cream sauce. This dish combines rich, savory elements with a touch of peppery spice, making it a perfect option for date nights, celebrations, or simply elevating your dinner game.

---

Reasons to Love This Ribeye steak with shallot and peppercorn cream sauce Recipe

• Restaurant-Quality at Home: Save money while recreating a gourmet steak experience in your kitchen.
• Quick and Easy: Ready in just 30 minutes, it’s perfect for weeknight dinners or special occasions.
• Customizable: Adjust the seasoning or sauce to suit your personal preferences.

---

Ingredients You’ll Need in this ribeye steak with shallot and peppercorn cream sauce Recipe

• 2 Ribeye Steaks: Ensure they’re about 1 inch thick for even cooking.
• Salt & Pepper: Season generously to enhance the steak’s natural flavor.
• Olive Oil: For a beautiful sear.
• Shallots & Garlic: Add depth and aroma to the sauce.
• Beef Broth & Heavy Cream: The base of the rich, creamy sauce.
• Whole Peppercorns: Bring a subtle spicy bite.
• Butter: Provides a silky texture to the sauce.
• Fresh Parsley: Optional garnish for freshness and color.

---

Possible Ingredient Additions and Substitutions

• Protein Substitution: Use filet mignon or sirloin for a leaner option.
• Herbs: Add thyme or rosemary for an earthy touch.
• Wine: Replace some beef broth with dry red wine for added depth.
• Dairy-Free: Use coconut cream or a dairy-free alternative for the sauce.

---

Tools You’ll Need

• Skillet: Preferably cast-iron for the perfect sear.
• Tongs: For flipping steaks without piercing them.
• Whisk: Ensures a smooth and creamy sauce.

---

Step-by-Step Instructions

1. Season the Steaks: Generously season both sides of the ribeyes with salt and pepper.
2. Sear the Steaks: Heat olive oil in a skillet over medium-high heat. Sear the steaks for 4-5 minutes per side for medium-rare or cook to your preferred doneness. Remove and rest under foil.
3. Prepare the Sauce Base: In the same skillet, sauté shallots until softened. Add garlic and cook until fragrant.
4. Deglaze the Pan: Pour in beef broth, scraping up browned bits, and let it simmer to reduce slightly.
5. Make the Cream Sauce: Stir in heavy cream and whole peppercorns. Simmer until the sauce thickens, about 5 minutes.
6. Finish the Sauce: Stir in butter, adjust seasoning, and remove from heat.
7. Assemble: Plate the steaks and spoon the sauce generously over the top. Garnish with parsley.

---

What to Serve with Seared Ribeye

• Mashed Potatoes: Creamy potatoes pair beautifully with the sauce.
• Steamed Vegetables: Broccoli or asparagus add a healthy, crunchy contrast.
• Crusty Bread: Perfect for mopping up the flavorful sauce.

---

How to Store Leftovers

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the oven.
Freezer: Freeze the sauce separately for up to 1 month. Allow it to thaw overnight in the fridge before reheating.

Resources

How to Cook the Perfect Steak

Mastering Cream Sauces

---

Frequently Asked Questions (FAQ)

Can I use pre-ground pepper instead of whole peppercorns?
Yes, but whole peppercorns provide a more pronounced flavor and unique texture.

What’s the best steak doneness for this recipe?
Medium-rare (135°F/57°C) is ideal, but adjust to your liking.

Can I make the sauce ahead of time?
Absolutely! Prepare the sauce, store it in the fridge, and reheat gently before serving.

---

Nutritional Information

Serving Size: 1 steak with sauce

• Calories: 520
• Protein: 38g
• Fat: 38g
• Carbohydrates: 6g
• Sodium: 480mg

---

Conclusion
Whether you’re hosting a dinner party or treating yourself to a special meal, this Seared Ribeye with Shallot Peppercorn Cream Sauce is sure to impress. The combination of tender steak and creamy, flavorful sauce makes every bite unforgettable. Serve it alongside your favorite sides, and you’ve got a restaurant-worthy dish in no time!

Print