A tender ribeye steak, crusted with black pepper and topped with a thin southern-style pan peppercorn sauce, served with steamed white wine spinach.
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Ribeye Steak
Ribeye steak is a cut of beef from the rib section of the cow. It is known for its rich, beefy flavor and its marbling, which gives it a juicy, tender texture. Ribeye steak is typically cooked to medium-rare or medium, and is often served with a side of mashed potatoes or roasted vegetables.
Salt
Salt is essential for the flavor of ribeye steak. It helps to bring out the natural flavors of the meat and also helps to tenderize it. When salt is added to meat, it draws out the moisture and helps to break down the proteins, making the meat more tender. Salt also helps to improve the crust on the steak, giving it a nice, flavorful sear.
In addition to adding flavor, salt also helps to preserve meat. It inhibits the growth of bacteria, which can cause food poisoning. So, if you’re looking for a delicious and safe way to cook ribeye steak, be sure to season it with salt.
Spinach
Baby spinach is a type of spinach that is harvested when it is young and tender. It has a mild, slightly sweet flavor that is perfect for salads, soups, and stir-fries. Baby spinach is also a good source of vitamins A, C, and K, as well as iron and magnesium.
- It has a mild, slightly sweet flavor. This makes it a versatile ingredient that can be used in a variety of dishes.
- It is packed with nutrients. Baby spinach is a good source of vitamins A, C, and K, as well as iron and magnesium.
- It is easy to cook. Baby spinach can be quickly wilted in a hot pan or steamed for a few minutes.
- It is visually appealing. Baby spinach has a bright green color that adds a fresh, healthy look to any dish.
If you are looking for a delicious and nutritious way to add greens to your diet, baby spinach is a great option. It is versatile, nutritious, and easy to cook.
Peppercorns
Fresh peppercorns taste different from ground pepper because the ground pepper has lost some of its flavor and aroma. When peppercorns are ground, the volatile oils that give them their flavor are released and quickly dissipate. This is why ground pepper should be used immediately after grinding, or it will lose its flavor. Fresh peppercorns, on the other hand, retain their flavor and aroma for a longer period of time. This is because the oils are not released until the peppercorns are crushed or chewed.
Fresh peppercorns also have a slightly different texture than ground pepper. Ground pepper is typically very fine, while fresh peppercorns are more coarse. This difference in texture can also affect the flavor of the pepper, as the coarser texture allows for more of the pepper’s flavor to be released when it is eaten.
TIPS AND TRICKS FOR THE BEST SOUTHERN STYLE BLACK PEPPER RIBEYE + GARLIC SPINACH
This isn’t a smothered dish
This is not a smothered dish. Smothering the steak would cause it to overcook. If you want to make smothered beef, choose a less expensive or tougher cut that can be stewed and soaked in the gravy. This dish is simply seared steak that is rested and then covered in a light peppercorn gravy. The steak does not continue to cook in the sauce.
Picking a steak
There are many different types of steak cuts, each with its own unique flavor and texture. Some of the most popular cuts include:
- Ribeye: This is a very flavorful and tender cut of steak that comes from the rib section of the cow. It is typically grilled or broiled, and is often served with a side of mashed potatoes or roasted vegetables.
- Strip steak: This is another popular cut of steak that comes from the short loin section of the cow. It is similar to ribeye in flavor and texture, but is slightly less expensive.
- T-bone steak: This cut of steak is a combination of a strip steak and a tenderloin. It is typically grilled or broiled, and is often served with a side of sauteed mushrooms or asparagus.
- Filet mignon: This is the most tender cut of steak, and is also the most expensive. It comes from the tenderloin section of the cow, and is typically grilled or broiled.
- Porterhouse steak: This cut of steak is similar to a T-bone steak, but is larger and has more tenderloin. It is typically grilled or broiled, and is often served with a side of mashed potatoes or roasted vegetables.
- Sirloin steak: This is a lean and flavorful cut of steak that comes from the sirloin section of the cow. It is typically grilled or broiled, and is often served with a side of sauteed mushrooms or asparagus.
- Top sirloin steak: This is a slightly more tender cut of sirloin steak that comes from the top of the sirloin section. It is typically grilled or broiled, and is often served with a side of mashed potatoes or roasted vegetables.
- Bottom sirloin steak: This is a less tender cut of sirloin steak that comes from the bottom of the sirloin section. It is typically grilled or broiled, and is often served with a side of sauteed mushrooms or asparagus.
- Flank steak: This is a lean and flavorful cut of steak that comes from the flank section of the cow. It is typically grilled or broiled, and is often served with a side of chimichurri sauce or salsa.
- Skirt steak: This is a thin and flavorful cut of steak that comes from the skirt section of the cow. It is typically grilled or broiled, and is often served with a side of chimichurri sauce or salsa.
When choosing a steak, it is important to consider the cut, the thickness, and the marbling. The cut refers to the location of the steak on the cow, and the thickness refers to the thickness of the steak. The marbling refers to the amount of fat in the steak. Steaks with more marbling are typically more flavorful and tender.
Once you have chosen a steak, it is important to cook it properly. The best way to cook a steak is to cook it to the desired doneness. The following is a guide to cooking steak to the desired doneness:
- Rare: The steak is cooked for 1-2 minutes per side, and has a red center.
- Medium-rare: The steak is cooked for 2-3 minutes per side, and has a pink center.
- Medium: The steak is cooked for 3-4 minutes per side, and has a slightly pink center.
- Medium-well: The steak is cooked for 4-5 minutes per side, and has a grayish-pink center.
- Well-done: The steak is cooked for 5-6 minutes per side, and has a gray center.
It is important to note that the cooking time will vary depending on the thickness of the steak. For example, a thicker steak will take longer to cook than a thinner steak.
Once the steak is cooked, it is important to let it rest for a few minutes before slicing it. This will allow the juices to redistribute throughout the steak, making it more flavorful and juicy.
Steak is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you like it grilled, broiled, or pan-fried, there is a steak out there for everyone. So next time you are in the mood for a delicious steak, be sure to choose the right cut, cook it properly, and let it rest before slicing.
What is Smothering?
Smothering a dish is a cooking technique that involves covering the food with a liquid, such as gravy, sauce, or broth, and then cooking it slowly until the liquid is absorbed. This method of cooking is often used for meats, such as chicken, pork, or beef, but can also be used for vegetables. Smothering a dish can help to keep the meat or vegetables moist and tender, and can also add flavor to the dish.
Smothering is a versatile cooking technique that can be used to create a variety of delicious dishes. It is a great way to cook meat and vegetables, and can help to keep them moist and flavorful.
There are four main types of peppercorns: black, white, green, and pink.
- Black peppercorns are the most common type of peppercorn. They are harvested when the peppercorns are still green, and then they are dried in the sun. Black peppercorns have a strong, pungent flavor.
- White peppercorns are made from black peppercorns that have been soaked in water and then peeled. White peppercorns have a milder flavor than black peppercorns.
- Green peppercorns are harvested when the peppercorns are still unripe. They are then preserved in brine or vinegar. Green peppercorns have a fresh, tart flavor.
- Pink peppercorns are not actually a type of peppercorn. They are the berries of a different plant, the Schinus terebinthifolius. Pink peppercorns have a mild, fruity flavor.
Each type of peppercorn has its own unique flavor and uses. Black peppercorns are the most versatile and can be used in a variety of dishes. White peppercorns are good for dishes where you want a milder pepper flavor. Green peppercorns are great for salads and seafood dishes. Pink peppercorns can be used as a substitute for black peppercorns in dishes where you want a more subtle flavor.
SIDE DISHES TO PAIR WITH STEAK
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Mashed potatoes
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Roasted vegetables
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Sauteed mushrooms
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Asparagus
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Green beans
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Grilled corn
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Salad
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Baked potato
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Onion rings
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French fries
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Biscuits and gravy
EQUIPMENT NEEDED TO MAKE THIS RECIPE
MEAT THERMOMETER
CAST IRON SKILLET
WHISK
SPICE GRINDER
CHEF KNIFE
SIMILAR INGREDIENTS TO
Garlic Butter New York Strip Skewers
NEW YORK STRIP BITES & GARLIC SPINACH
GARLIC BEEF TIPS & ONIONS
ALEPPO PEPPER + LIME CRUSTED BEEF W/ CHIMICHURRI
ENJOY THIS RECIPE WITH
SMOKED ONION GRAVY + CLASSIC MASHED POTATOES
LEMON SUNFLOWER DRESSING
CRISPY SALT AND VINEGAR SEASONED HOMEFRIES
A tender ribeye steak, crusted with black pepper and topped with a thin southern-style pan peppercorn sauce, is served with sauteed white wine spinach.
INGREDIENTS
- 2 (8oz) Ribeye Steaks
- Sea Salt
- Black Peppercorn, medium grind
- Pan Sauce:
- 1 Tb Butter
- 1 Tb Flour
- 1/4c White Onion, minced
- 2 tsp Chicken Bouillon
- 6 Garlic Cloves, minced
- 1-2c Water or Veg Stock
- 2 tsp Peppercorns
- Sauteed Spinach:
- 1 tsp Olive Oil
- 1/4c Onion, minced
- 12 oz Fresh Baby Spinach
- 1/4c White Wine
- Salt, to taste
- Pepper, to taste
- Crushed Red Pepper Flakes, to taste
INSTRUCTIONS
- Remove the steaks from the fridge 30 minutes before cooking. Season the steaks with salt and pepper on both sides. Only right before cooking
- Heat a large skillet or grill pan over medium-high heat.
- Add the steaks and cook for 3-4 minutes per side for medium-rare, or until desired doneness.
- Transfer the steaks to a plate and allow the steaks to rest while making the pan sauce.
- In the same skillet used to cook the steaks, melt the butter over medium heat.
- Add the flour and whisk until smooth.
- Cook for 1-2 minutes, or until golden brown.
- Add the onion and cook for 5 minutes, or until softened.
- Add the chicken bouillon and garlic and cook for 1 minute more.
- Slowly whisk in the water or veg stock and bring to a boil.
- Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
- Stir in the peppercorns and season with salt and pepper to taste.
- In a small saute pan make the spinach by heating the olive oil, and lightly cooking the onions and garlic for one minute. Then add in white wine and bring to a boil. Once boiling add in the spinach, toss and reduce heat. Once the spinach is wilted, season with salt, pepper and crushed red pepper flakes to taste.
- Serve the steaks with the pan sauce and sauteed spinach.
To make sure the steaks are cooked evenly, use an instant-read thermometer to check the internal temperature. For medium-rare, the steaks should reach 135 degrees F (57 degrees C). For the pan sauce, you can use any type of stock or broth. If you don’t have any on hand, you can also use water.
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