Recipes Ingredients Meat & Poultry Beef Recipes Skillet Steak with Pink-Peppercorn Butter Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 27, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 50 mins Servings: 2 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. Ingredients 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) Directions 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. 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. Johnny Fogg Cook's Notes Soaking shallots in cool water before using mellows their raw bite without compromising flavor. Rate it Print