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This pepper-rubbed rib eye steak is everything a good steak should be: bold, juicy, and beautifully seared with just the right amount of crust. Cracked pepper and garlic form a simple but punchy rub that locks in flavor, while a quick pan sauce made from beef broth and dry red wine pulls all the savory bits off the bottom of the pan — nothing fancy, just pure flavor.
The steaks cook up fast in one skillet, which means you get restaurant-quality results at home with minimal fuss. Serve it up with roasted potatoes, grilled veggies, or even a slice of crusty sourdough to soak up that rich, glossy sauce. Whether it’s a weeknight indulgence or a Friday night upgrade, this is a steak recipe you’ll keep coming back to.
4 beef rib steaks, cut 3/4 inch thick (about 5 ounces each)
1 teaspoon cracked black pepper or mixed cracked peppercorns (black, white, green and pink)
1 teaspoon minced garlic
2 teaspoons vegetable oil
1/2 cup ready-to-serve beef broth
1/4 cup dry red wine
Combine pepper and garlic; press evenly onto beef steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook eight to 11 minutes for medium rare (145 degrees Fahrenheit) to medium (160 degrees Fahrenheit) doneness, turning occasionally. Remove to platter; keep warm.
Add broth and wine to skillet; increase heat to medium-high. Cook and stir one to two minutes or until browned bits attached to skillet are dissolved and sauce is reduced by half.
Spoon sauce over steaks.
Recipe and photo courtesy of The Beef Checkoff
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