Peppercorn Encrusted Steak with Blue Cheese Butter

• 4 boneless ribeye steaks, about 6 ounces each
• 1/4 cup whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 4 tablespoons unsalted butter, softened
• 2 ounces blue cheese, crumbled
• 2 teaspoons chopped fresh parsley
• 2 teaspoons fresh lemon juice
• 2 teaspoons olive oil

Steps

1. 1 Pat steaks dry with paper towels and season generously with kosher salt.
2. 2 In a small bowl, mix crushed peppercorns, garlic powder, and smoked paprika.
3. 3 Press peppercorn mixture onto both sides of each steak.
4. 4 Heat olive oil in a cast-iron skillet over medium-high heat.
5. 5 Sear steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness.
6. 6 While steaks cook, mix softened butter, blue cheese, parsley, and lemon juice in a small bowl.
7. 7 Form butter into a log using parchment paper and refrigerate until ready to serve.
8. 8 Let steaks rest for 5 minutes after cooking.
9. 9 Slice steaks and serve with a slice of blue cheese butter on top.

Equipment

• cast-iron skillet
• meat thermometer

Variations

• Substitute filet mignon for a more tender cut.
• Use crumbled gorgonzola if blue cheese is not available.

Substitutions

• If blue cheese is not your thing, try goat cheese or feta.
• Use ground black pepper if whole peppercorns are unavailable.

Pairings

• Creamy mashed potatoes
• Asparagus spears

Nutrition

Tips

• Use a meat thermometer for perfect doneness: 130°F for medium-rare.
• Letting the steaks rest ensures juicy slices every time.

Storage

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: This dish does not freeze well due to the texture change in the steak and butter.

Serving Suggestions

• Serve with roasted vegetables or a crisp green salad.
• Pair with a bold red wine for an indulgent meal.

FAQ