Rib-Eye Steak Au Poivre With Capers

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil.
  • Rub this mixture all over the steaks and let stand at room temperature for 2 hours.
  • In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
  • Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare.
  • Transfer the steaks to a warmed platter and season again with salt.
  • Discard the fat in the skillet.
  • Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes.
  • Add the mustard, green peppercorns and capers in brine and stir once or twice.
  • Remove the skillet from the heat and stir in the butter.
  • Return the steaks to the skillet and turn to glaze with the sauce.
  • Transfer the steaks to plates, sprinkle with the parsley and serve with afore mentioned dishes.
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