Peppered Steak

This peppered steak is a satisfying main course that combines a perfectly seared medium-rare steak with fragrant rosemary and fresh seasonal vegetables. Rich in flavour and simple to prepare, it is an ideal meal for both special occasions and relaxed family dinners.

Prep Time 10

Cook Time 15

Total Time 25

Servings People

Ingredients

Steak Ingredients:

2 large beef sirloin or ribeye steaks approximately 225–250g each
2 tsp black pepper coarsely cracked
1 tsp sea salt
2 tbsp olive oil
2 tbsp unsalted butter
2 sprigs fresh rosemary
2 cloves garlic lightly crushed

Vegetable Ingredients:

2 medium carrots peeled and sliced
1 small broccoli head of cut into florets
150 g mange tout
1 tbsp butter
salt to taste
freshly ground black pepper to taste

Instructions

Remove the steaks from the refrigerator around 30 minutes before cooking. Pat them dry thoroughly with kitchen paper.
2 large beef sirloin
Season both sides of each steak with the sea salt and press the cracked black pepper firmly onto both sides.
2 tsp black pepper, 1 tsp sea salt
Bring a saucepan of lightly salted water to the boil. Add the sliced carrots and cook for 4 minutes.
2 medium carrots
Add the broccoli florets and continue cooking for another 3 minutes.
1 small broccoli
Finally, add the mange tout and cook for 2 more minutes until all the vegetables are tender but still have a slight bite.
150 g mange tout
Drain the vegetables well and toss them with the butter. Season lightly with salt and pepper. Keep warm.
1 tbsp butter, salt, freshly ground black pepper
Meanwhile, heat the olive oil in a large frying pan over high heat until it is very hot but not smoking.
2 tbsp olive oil
Carefully place the steaks into the pan. Cook for approximately 2½ to 3 minutes on the first side without moving them.
Turn the steaks over using tongs. Add the butter, rosemary sprigs and crushed garlic to the pan.
2 tbsp unsalted butter, 2 sprigs fresh rosemary, 2 cloves garlic
Spoon the melted butter continuously over the steaks while they cook for a further 2½ to 3 minutes for medium rare. Adjust the cooking time if you prefer your steak more or less cooked.
Transfer the steaks to a warm plate and loosely cover with foil. Leave them to rest for 5 minutes.
Arrange the buttered vegetables onto warm serving plates.
Place a rested steak beside the vegetables and spoon a little of the rosemary butter from the pan over the top.
Garnish each plate with a fresh sprig of rosemary before serving immediately.

Equipment

Notes

Suggestions:

Choose steaks that are at least 2.5cm thick for the best medium-rare result.

Always bring the meat to room temperature before cooking for even results.

Avoid turning the steak repeatedly. One turn helps create a beautiful crust.

Resting the steak is essential for juicy, tender meat.

Freshly cracked black pepper provides far better flavour than pre-ground pepper.

A cast-iron pan produces an excellent sear and rich caramelisation.

Feel free to replace the vegetables with asparagus, green beans, Brussels sprouts, cauliflower, baby corn or sugar snap peas depending on the season.

Serving Suggestions:

Serve alongside creamy mashed potatoes, crispy roast potatoes, chunky chips, or a baked potato. A crisp green salad and a glass of full-bodied red wine also make excellent accompaniments.

Nutrition