Reverse Sear Ribeye Steak with Peppercorn Sauce
Reverse Sear Ribeye Steak with Peppercorn Sauce is the perfect recipe for special occasions. Juicy, melt in your mouth steak with creamy peppercorn sauce.
Keywords
- steak au poivre
- reverse sear ribeye steak oven
- ribeye steak
- ribeye steak cream sauce
- peppercorn sauce
- ribeye steak with sauce
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Cooking tools:
- Oven
- Cooling rack
- Baking sheet
- Paper towel
- Cast iron skillet
- Spatula
- Tongs
- Spoon
- Chef's knife
- Cutting board
- Plate
- Measuring spoon
- Phone timer
- Stove
Ingredients
- 450 g (1 pound) ribeye steak, about 3.5 cm (1 1/2 inch) thick and boneless
- 1 tbsp canola oil
- 2 tbsp butter
- 2 crushed cloves of garlic
- 1 tbsp butter
- 1 shallot
- 1/2 tsp coarsely ground black pepper
- 80 ml (1/3 cup) Madeira wine or white Port or Brandy
- 1 tsp dijon mustard
- 120 ml (1/2 cup) beef stock or water
- 120 ml (1/2 cup) heavy cream
- 1 tbsp green peppercorns (packed in brine)
- 1/2 tsp lemon juice
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