Rib-Eye Steak Au Poivre With Capers Recipe

Name: Rib-Eye Steak Au Poivre With Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons black peppercorns, coarsely crushed; 1 tablespoon minced garlic; 2 teaspoons ground cumin; 2 tablespoons extra virgin olive oil; 2 rib eye steaks, cut 1 3/4 inches thick; sea salt; 1/4 cup dry red wine; 1 tablespoon grainy mustard; 1 teaspoon brined green peppercorn, drained; 1 teaspoon capers (in 1 teaspoon of their brine); 1 tablespoon unsalted butter; 1 teaspoon chopped parsley

Servings: persons

2 tablespoons black peppercorns, coarsely crushed
1 tablespoon minced garlic
2 teaspoons ground cumin
2 tablespoons extra virgin olive oil
2 rib eye steaks, cut 1 3/4 inches thick
sea salt
1/4 cup dry red wine
1 tablespoon grainy mustard
1 teaspoon brined green peppercorn, drained
1 teaspoon capers (in 1 teaspoon of their brine)
1 tablespoon unsalted butter
1 teaspoon chopped parsley

1
In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil.
2
Rub this mixture all over the steaks and let stand at room temperature for 2 hours.
3
In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
4
Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare.
5
Transfer the steaks to a warmed platter and season again with salt.
6
Discard the fat in the skillet.
7
Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes.
8
Add the mustard, green peppercorns and capers in brine and stir once or twice.
9
Remove the skillet from the heat and stir in the butter.
10
Return the steaks to the skillet and turn to glaze with the sauce.
11
Transfer the steaks to plates, sprinkle with the parsley and serve with afore mentioned dishes.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons black peppercorns, coarsely crushed, 1 tablespoon minced garlic, 2 teaspoons ground cumin, 2 tablespoons extra virgin olive oil, and more.

Yes, Rib-Eye Steak Au Poivre With Capers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rib-Eye Steak Au Poivre With Capers

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