Ingredients
- 1 Ribeye Steak
- 2 tbsp Native Pepperberry (or freshly cracked black pepper with a pinch of brown sugar)
- 2 tbsp Olive Oil
- 3 cloves Garlic, minced
- 1 tsp Coarse Salt
- Fresh Herbs (Thyme and Rosemary)
Instructions
- Prepare the Rub: In a small bowl, combine the crushed native pepperberry, minced garlic, salt, and olive oil to form a paste.
- Season the Steak: Generously apply the rub all over the ribeye, pressing gently to lock in flavors. Let sit at room temperature for 30 minutes.
- Heat the Pan: Preheat a cast-iron skillet over high heat.
- Cook the Ribeye: Place the seasoned steak in the hot skillet and cook for about 4-5 minutes on each side for medium-rare.
- Check for Doneness: Use a meat thermometer to check internal temperatures (130°F for rare, 140°F for medium-rare).
- Rest the Steak: Remove from the pan and let it rest for at least 10 minutes.
- Slice and Serve: Slice against the grain and serve with garlic mushrooms or sautéed asparagus.
Notes
For perfect results, ensure pan is hot to sear properly. Avoid piercing the meat while cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Australian
- Diet: Gluten-Free