Rib Eye with Ms. Kwok’s Black Pepper Sauce

Rib Eye with Ms. Kwok's Black Pepper Sauce

Rib Eye with Black Pepper Sauce

Pan Roasted Rib Eye with Ms. Kwok’s Black Pepper Sauce – Lucky Peach

For Christmas, my daughter gave me Lucky Peach 101 Easy Asian Recipes. I’ve made a dozen recipes from it and almost all have been both easy and delicious.  Last night’s pan roasted rib eye with Ms. Kwok’s black pepper sauce was no exception. I almost always grill steak but followed the directions to sear in the pan, then place in a 400 F oven for 8 minutes, flipping over once, then letting it rest for 10 minutes. The steak came out perfect so that’s a worthy bit of knowledge right there–but then I added the black pepper sauce and wow!

I served it with steamed rice, a green pepper and eggplant dish from the same book, and my favorite recipe from this book: spicy cold celery.

Pan-Seared Rib Eye with Ms. Kwok's Black Pepper Sauce

An easy way to cook a rib eye with a fantastic pepper sauce.

  • Black Pepper Sauce
  • 1 Tablespoon neutral oil
  • 2 teaspoons freshly crushed black pepper
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 2 teaspoons sugar
  • pinch of kosher salt (optional)
  • 2 teaspoons cornstarch blended with 1 Tablespoon water
  • For the Steak
  • rib eye steak
  • kosher salt
  • 1 Tablespoon neutral oil

Black Pepper Sauce

Make the black pepper sauce first. Heat the oil over medium heat in a small saucepan, then add the black pepper. Cook, stirring constantly, until the whites of the insides of the peppercorns turn brown.

Stir in the water, soy sauce and sugar. Bring to a boil and taste, adding a pinch of salt if necessary, or a bit more sugar.

Stir in the cornstarch and water mixture and boil one minute.

Set the sauce aside and cook the steak.


Preheat the oven to 400 F.

Salt the steak to taste.

Heat the oil in a cast iron skillet or other ovenproof heavy skillet until you see just a whisp of smoke. Add the steak and sear a few minutes on each side. Then use tongs to lift the steak up and sear the edges a bit as well.

Place the steak back in the pan and put the pan in the oven for 4 minutes. Turn the steak and cook another 4 minutes. (Internal temperature should be about 170.) Take the steak out and let it rest ten minutes.

Cut the steak into thin slices and serve with the black peppers sauce.