Pan-seared Rib-Eye Steak with Peppered Gravy

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2 boneless rib-eye steaks (about 300g each)
salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon butter

For the peppered gravy

1 tablespoon butter
1 tablespoon flour
1 cup chicken broth
2 tablespoons soy sauce
1 teaspoon freshly cracked black pepper


* For the gravy: Melt butter in a saucepan, turn heat on medium until butter becomes bubbly. Add the flour and combine well, cook for about a minute. Pour in broth and soy sauce, stir while cooking until sauce begins to thicken. Add the pepper and continue to cook for another minute. Remove from fire and let it cool for a couple of minutes then cover the top of the gravy with a cling wrap to avoid skinning.

* Heat oil in an iron cast pan (you can also use heavy based pans if iron cast is not available) until smoking hot. Gently put the steak in the pan and cook for about 4-5 minutes on each side (cook longer or lesser time, depending on your preferred doneness). Then add the butter and cook for another minute.

* Transfer steaks on a serving dish and serve with gravy on the side.

Tip: You can also serve this dish with your other favorite sides such as steamed vegetables, rice, potato wedges, fries or mashed potatoes.
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