Ribeye on the Bone in a Creamy Peppercorn Sauce

This juicy ribeye steak on the bone with a comforting creamy peppercorn sauce is simple enough for a weeknight meal but also perfect for no-fuss entertaining. Serve with fluffy mashed potatoes or hand-cut chips.

Ribeye on the Bone in a Creamy Peppercorn Sauce

Recipe

Preparation: 10 minutes
Cooking: 10 minutes
Ready in:  20 minutes
Variations: Substitute club steak with boneless ribeye or fillet on the bone
Servings: 2
Tips: Serve alongside fluffy mashed potatoes or hand-cut chips and a fresh garden salad.

INGREDIENTS

+-600g ribeye steak bone-in (club/cowboy steak)

2 Tbsp butter
Olive oil

Salt

Creamy peppercorn sauce:

1 Tbsp butter

1 garlic clove, crushed

1/2 onion, finely chopped

1 Tbsp green peppercorns in brine, drained

1 cup fresh cream

1/2 cup beef stock

1 tsp Worcestershire sauce

Salt to taste

METHOD

1. Lightly coat the ribeye steaks in olive oil and generously season with salt.

2. Add a splash of olive oil and the butter to a smoking hot frying pan and depending on the thickness of the steak, cook on a medium-high heat for approximately 5 minutes on each side for medium-rare. To evenly brown all sides of the ribeye continuously spoon the hot butter from the pan over the beef whilst cooking; this French technique is called arroser which means ‘to baste’.

3. Leave the meat to rest for half its cooking time before slicing to ensure it is moist, tender and juicy. 

4. In the meantime, make the peppercorn sauce in the same pan, the juices from the meat will add lots of extra flavour. Melt the butter over a medium-high heat and fry the onion until soft and translucent.

5. Add the garlic to the pan and cook for a further minute.

6. Pour in the beef stock and Worcestershire sauce, bring to a rapid simmer and cook for 2 minutes or until it reduces by half.

7. Lower the heat to medium, stir in the cream and green peppercorns and allow to gently simmer for a few minutes until the sauce has a lovely rich colour and is thick enough to coat the back of a spoon.

8. Spoon creamy peppercorn sauce over the glossy caramelized club steak and serve extra on the side. 

Recipe development and food styling for Karan Beef.

Photographed by Hendrik Steytler.