.::becoming a vegetarian is a big missed steak::. (Ribeye Steak with Dual-Colour Peppercorn Sauce)

As you can tell from my previous post, I am in the mood for some Steak. 

A juicy, thick piece of Steak; (always) cooked Medium Rare to perfection (at least I hope it would be).

Bought 2 pieces of Ribeye Steak yesterday and since I had cooked the first piece (please refer to my previous Instagram Post) it’s time to cook the other one!

Let’s get cookin’! 

Ribeye Steak with Dual-Colour Peppercorn Sauce

Ingredients

1 (or 2) piece(s) (depending on how many people you are cooking for) of well-marbled Ribeye Steak (approx. 250 Grams each)

Dual-Colour Peppercorn Sauce

Ingredients

1 Small Red Onion (very-finely diced) approx. 1/3 heaped Cup

1/4 heaped Cup Cooking Cream

1/2 Cup Dry White Wine (I used Pinot Grigio today)

1 Cup Chicken Stock

1 Cup + 1/4 Cup Beef Stock

1/2 (heaped) Tbsp. Spicy English Mustard

6 Anchovy Fillets (finely-chopped & smashed) – optional but I find that it adds a wonderful depth to the Sauce

2 heaped Tbsp. Whole Green Peppercorns

1 Tbsp. Coarsely Ground Black Peppercorns

2 Tbsp. Corn Starch* (Optional, leave it out for a fully-Keto Version)

Direction

First make the Sauce; sautée the Red Onions in 1 Tbsp. of Butter (I used Kerrygold Herb & Garlic Butter today) until soft and translucent. Add Cooking Cream, White Wine, Chicken Stock, Spicy English Mustard, Anchovies, Green & Black Peppercorns and simmer until the Sauce thickens nicely. I added 2 Tbsp. Corn Starch today to thicken the Sauce*. Then set it aside.

*I know Corn Starch is not Keto, but I am very wary about using Arrowroot Starch to reduce Sauces. 

Last but not least: THE STEAK a.k.a The Main Attraction.

Season the Steak with with a generous amount of Salt & Black Pepper (be very generous, it will help to form a nice crust on the Steak) and leave it at Room Temperature for around 20 Minutes. 

(Do not fry it straight from the Fridge when it is stone-cold as it might be overcooked on the outside and won’t be evenly-cooked inside)

Heat up some Peanut Oil on a Cast Iron Skillet (Or any non-stick Frying Pan) until it is smoking Hot. Sear the Steak for around 2.5 Minutes per side then sear all around to render the fats on the sides.

Place Steak on a plate and drizzle with Dual-Colour Peppercorn Sauce and your Veggies of Choice.

Enjoy!