Description
This recipe guides you through creating the perfect Scotch fillet (rib eye) steak cooked to your preferred doneness with a rich and creamy peppercorn sauce. Paired with fresh rocket salad and crispy fries, it’s an indulgent and flavorful meal that balances the tender, juicy steak with a luscious sauce infused with garlic, green and black peppercorns, and hints of white wine and mustard.
Ingredients
Scale
Steak
- 2 Scotch fillet (rib eye) steaks (approx. 250 g/9 oz each, 2.5–3 cm/1–1¼ inches thick)
- 1 tsp sea salt flakes
- 2 tbsp olive oil
- 1 tsp freshly cracked black pepper, plus extra to serve
Peppercorn Sauce
- 2 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 2 tsp green peppercorns in brine, drained (optional)
- 1 tsp freshly cracked black pepper
- ¼ cup (60 ml) dry white wine (optional)
- ½ cup (125 ml) beef stock
- 1 cup (250 ml) thickened (heavy) cream (full-fat only)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Sea salt flakes, to taste
To Serve
- Rocket (arugula) salad
- Air fryer chips, crispy oven fries, or freezer fries
Instructions
- Prep the steak: Remove the steaks from the fridge and let them come to room temperature for 20 to 40 minutes. Pat them dry thoroughly with paper towels, then sprinkle sea salt flakes on all sides immediately before cooking to help develop a nice crust and prevent moisture loss.
- Cook the steak: Heat a large, heavy-based pan (preferably cast-iron) over high heat. Add olive oil, then immediately place steaks in the pan without overcrowding. Cook according to your preferred doneness, using a timer for accuracy: Blue – 1 min per side, Rare – 2 min per side, Medium-rare – 3 min per side, Medium – 4 min per side, Well-done – 5 min per side (reduce heat to medium after the first flip to avoid burning).
- Rest the steak: Transfer steaks to a plate, loosely cover with foil, and rest for 5 to 10 minutes to allow juices to redistribute while you make the sauce.
- Prepare the peppercorn sauce: Turn off the heat and let the pan cool for 1 to 2 minutes. Add butter, garlic, green peppercorns (if using), and cracked black pepper to the pan, stirring for 30 seconds. Return heat to medium, add white wine, and scrape up browned bits, cooking until reduced by half (2-3 minutes). Add beef stock and simmer until reduced by half (2-3 minutes). Stir in cream, Dijon mustard, and Worcestershire sauce, and gently simmer for 5-6 minutes until thickened, maintaining a slow bubble. Season with sea salt to taste.
- Slice the steak: Optionally slice the steaks against the grain, seasoning with extra salt if desired.
- Serve: Plate the steak with rocket salad and your choice of fries (air fryer chips, crispy oven fries, or freezer fries). Spoon generous amounts of peppercorn sauce over the steak and finish with freshly cracked black pepper.
Notes
- Allowing the steak to come to room temperature ensures even cooking and a better crust.
- Using green peppercorns in brine adds a mild, tangy flavor; omit if unavailable.
- Fresh cracked black pepper is recommended for a robust pepper flavor; adjust quantity to taste.
- A heavy-based pan such as cast iron ensures high heat retention and excellent crust formation.
- Resting the steak after cooking prevents juices from escaping, keeping the meat tender and juicy.
