Skillet Steak with Pink-Peppercorn Butter

Prep Time:
25 mins
Total Time:
50 mins

One generous rib-eye makes the perfect steak dinner for two. Here, it's pan-seared in a cast-iron skillet and finished with a piquant pink peppercorn-and-Meyer lemon butter.


  • 1 small shallot, thinly sliced (2 tablespoons)

  • 1 Meyer lemon

  • Flaky sea salt and freshly ground pepper

  • 2 tablespoons unsalted butter, room temperature

  • 2 teaspoons pink peppercorns, lightly crushed

  • 2 tablespoons extra-virgin olive oil

  • 1 boneless rib-eye steak (1 inch thick; 12 ounces), room temperature, patted dry

  • 2 cups packed frisee, white and light-green parts only

  • ¼ cup packed fresh mint leaves

  • Baguette, for serving (optional)


  1. Soak shallot in water 10 minutes. Meanwhile, grate 1/2 teaspoon lemon zest, then remove peel and pith from lemon. Working over a bowl, cut between membranes to remove segments. Add drained shallot; season with salt and pepper. In another bowl, stir together butter, peppercorns, and zest; season with salt.

  2. Heat a heavy skillet (preferably cast iron) over medium-high; swirl in 1 tablespoon oil. Season steak with salt and pepper; cook, undisturbed, until a dark crust forms, 4 to 5 minutes. Flip; cook about 3 minutes more for medium-rare. Brush with some of butter mixture; transfer to a cutting board and let stand 10 minutes. Slice steak across the grain; season with salt. Toss lemon mixture with frisee, mint, and remaining 1 tablespoon oil. Serve steak with salad, baguette, and remaining butter mixture.

    Steak With Pink-Peppercorn Butter
    Johnny Fogg

Cook's Notes

Soaking shallots in cool water before using mellows their raw bite without compromising flavor.

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