Steak Archives
Learn how Chef Roger Mooking crafts the perfect peppered ribeye, achieving a perfectly seared exterior and juicy interior—essential for any steak lover.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rogermooking.com.
Cooking tools:
- Oven
- Cast iron skillet
- Plate
- Kitchen scale
- Cutting board
- Aluminum foil
- Paper towel
- Offset spatula
- Plastic wrap
- Airtight container
- Service platter
- Spoon
- Fine-mesh sieve
- Measuring spoon
- Chef's knife
- Mortar and pestle
- Tongs
- Pan
- Skillet
- Refrigerator
- Stove
Ingredients
- 2 Lb Peppered Ribeye
- 2 Lb piece of centre cut Ribeye
- 1/2 Tbsp Kosher Salt
- 1/2 Tbsp freshly cracked Black Peppercorns
- 1/2 Tbsp freshly cracked dried Green Peppercorns
- 2 large cloves of peeled and smashed fresh Garlic
- 2 Tbsp cold Unsalted Butter
- 3 sprigs of fresh Thyme
- 1/2 Lb cleaned and deveined Grade A Foie Gras
- Kosher salt for seasoning
- Freshly cracked Black Peppercorns for seasoning
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