Recipes Ingredients Meat & Poultry Beef Recipes Skillet Steak With Pink-Peppercorn Butter 5.0 (1) Pan-seared steak with a crusty baguette and lemon-dressed salad makes a deliciously simple dinner for two. Prep Time: 25 mins Total Time: 50 mins Servings: 2 Jump to recipe One generous rib-eye makes the perfect steak dinner for two. Ours is pan-seared in a cast-iron skillet and finished with a piquant pink peppercorn-and-Meyer lemon butter. Serve with a lemony frisee salad and crusty baguette for a simple, fresh, flavorful dinner any night of the week. Credit: Johnny Fogg The 21 Best Side Dishes to Serve With Steak Directions Create lemon mixture: 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. Soaking shallots in cool water before using mellows their raw bite without compromising flavor. Create butter mixture: In another bowl, stir together butter, peppercorns, and zest; season with salt. Season and cook steak: 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. Prepare salad and serve with steak: Toss lemon mixture with frisee, mint, and remaining 1 tablespoon oil. Serve steak with salad, baguette, and remaining butter mixture.