Peppered Rib-Eye Steaks with Pan-Fried Watercress

1. 1

   Season the steaks on both sides with the pepper, lightly patting it on.

2. 2

   Set a large cast-iron skillet over moderately high heat.

3. 3

   Season the steaks with salt, add them to the skillet and cook until brown and crusty, about 4 minutes.

4. 4

   Turn and cook for 4 minutes longer for medium-rare meat.

5. 5

   Transfer the steaks to a platter.

6. 6

   Pour off the fat from the skillet, add the wine and cook until reduced by half, about 30 seconds.

7. 7

   Pour the sauce over the steaks.

8. 8

   Wipe out the skillet and add the butter.

9. 9

   Add the watercress and cook over high heat, tossing, until wilted, about 1 minute.

10. 10

    Season with salt.

11. 11

    Cut the steaks in half, transfer to plates and serve with the watercress.

* Per serving · 4 servings · Values may vary.

No additional tips available.