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.

Skillet Steak with Pink Peppercorn Video

1:25

Prep Time:

25 mins

Total Time:

50 mins

Servings:

2

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.

Steak With Pink-Peppercorn Butter — Johnny Fogg

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.