PEPPERCORN STEAK SAUCE FOR RIBEYE Jun 30 Written By Leena Ahmed https://www.youtube.com/shorts/L4n6sCX5mMg PrintPEPPERCORN STEAK SAUCE FOR RIBEYEYield 2-4Prep time15 MinCook time90 MinTotal time1 H & 45 MIngredients2 large ribeye steaks1 Tbsp Worcestershire sauce1 Tbsp steak seasoning of choiceSauce:1 shallot, finely chopped3 cloves garlic, minced6 tbsp butter, cold and cut into cubes then divided1 Tbsp capers, roughly chopped¼ cup beef broth1 Tbsp dijon mustard1/4 cup heavy cream1 Tbsp fresh ground black pepper cornsInstructionsSeason the ribeye evenly all over with the worcestershire sauce and steak seasoning. Place the steak into an oven set at 200F and cook until the internal temperature reaches 115F, depending on the thickness of the steak this will take anywhere from 30-50 minutes. This is a reverse sear method of cooking steak and it will come out perfectly every time.Heat a large saucepan over high heat, add a light spray of oil and sear the steak for 3-4 minutes per side, so both sides have a nice deep colored crust. Remove the steak to a cutting board and let rest while you make the sauce.Return the same pan you cooked the steak in to medium high heat, add little oil if there isn’t much fat leftover from cooking the steak, and add in the shallot and garlic. Cook, stirring constantly for 2-3 minutes until fragrant. Add half the butter and let melt, stirring until bubbling. Add the capers and beef broth and bring to a boil. Let simmer for 1 minute to reduce slightly, then stir in the mustard and cream. Stir in the rest of the butter and continue to cook until thickened slightly. Season with salt and the black pepper and remove from heat.Slice the steak and serve with sauce over top.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatsauces Leena Ahmed
PEPPERCORN STEAK SAUCE FOR RIBEYE Jun 30 Written By Leena Ahmed https://www.youtube.com/shorts/L4n6sCX5mMg PrintPEPPERCORN STEAK SAUCE FOR RIBEYEYield 2-4Prep time15 MinCook time90 MinTotal time1 H & 45 MIngredients2 large ribeye steaks1 Tbsp Worcestershire sauce1 Tbsp steak seasoning of choiceSauce:1 shallot, finely chopped3 cloves garlic, minced6 tbsp butter, cold and cut into cubes then divided1 Tbsp capers, roughly chopped¼ cup beef broth1 Tbsp dijon mustard1/4 cup heavy cream1 Tbsp fresh ground black pepper cornsInstructionsSeason the ribeye evenly all over with the worcestershire sauce and steak seasoning. Place the steak into an oven set at 200F and cook until the internal temperature reaches 115F, depending on the thickness of the steak this will take anywhere from 30-50 minutes. This is a reverse sear method of cooking steak and it will come out perfectly every time.Heat a large saucepan over high heat, add a light spray of oil and sear the steak for 3-4 minutes per side, so both sides have a nice deep colored crust. Remove the steak to a cutting board and let rest while you make the sauce.Return the same pan you cooked the steak in to medium high heat, add little oil if there isn’t much fat leftover from cooking the steak, and add in the shallot and garlic. Cook, stirring constantly for 2-3 minutes until fragrant. Add half the butter and let melt, stirring until bubbling. Add the capers and beef broth and bring to a boil. Let simmer for 1 minute to reduce slightly, then stir in the mustard and cream. Stir in the rest of the butter and continue to cook until thickened slightly. Season with salt and the black pepper and remove from heat.Slice the steak and serve with sauce over top.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatsauces Leena Ahmed
