Ingredients

Method

• 400 g mature thick-cut beef rib-eye
• Sunflower oil, for rubbing
• Sea salt, to taste
For the peppercorn sauce:
• 2 T butter
• 2 T olive oil
• 3 garlic cloves, finely chopped
• 1 cup cream
• 50 g green peppercorns in brine, drained and crushed
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Rub the steak with oil and salt. Heat a griddle pan until extremely hot and sear the meat for 4 minutes on each side. Set aside to rest.
2. To make the peppercorn sauce, heat the butter and olive oil in a pan over a medium heat. Add the garlic and cream. Cook for a minute, then add the peppercorns and season to taste.
3. Slice the rib-eye and spoon over the sauce.

Cook's note: It's all about the timing. Don’t forget that steak will continue to cook after you let it rest. Cardinal rule: do not overcook it! Follow these timings for perfect results with thick-cut steak. For a rare steak, two and a half minutes on each side. For a medium-rare steak try four and a half minutes on each side. For well-done steak, try 5 minutes on each side.

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