- 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
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.
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.
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.