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.
Ingredients
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
Instructions
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.
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.
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