Description
Pepper steak with garlic butter delivers restaurant-quality flavor right in your kitchen, bringing sizzling steak and rich buttery goodness to your dinner plate. Tender strips of beef coated in cracked black pepper and melted garlic butter guarantee a mouthwatering meal that comes together faster than ordering takeout.
Ingredients
Scale
Main Ingredients:
- 4 New York strip steaks, about 1-inch thick
- 2 oz applewood-smoked slab bacon
- 4 bunches spring onions
Seasoning and Spices:
- ½ cup black peppercorns
- ¼ cup kosher salt
- 3 large garlic cloves
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons finely chopped fresh chives
Oils and Butter:
- ½ cup olive oil
- 4 tablespoons unsalted butter
- ¼ cup olive oil
Instructions
- Pulverize ½ cup black peppercorns coarsely. Blend ground pepper with 2 tsp kosher salt to create seasoning mixture.
- Drizzle ¼ cup olive oil over 4 New York strip steaks. Coat each steak thoroughly with seasoning blend. Allow steaks to rest at room temperature for 30 minutes.
- Set oven to 350°F. Distribute 60g bacon cubes across baking tray. Roast for 16-20 minutes, flipping midway, until bacon is barely cooked and not crispy.
- Drain bacon pieces. Roughly chop into smaller segments.
- Melt 4 tbsp unsalted butter in saucepan over medium-high heat. Add 4 sliced spring onion bunches and 3 finely chopped garlic cloves.
- Cook onion-garlic mixture for 10 minutes until softened. Incorporate chopped bacon, 2 tbsp fresh parsley, 1 tsp salt, and remaining pepper blend.
- Pour ¼ cup olive oil into mixture. Simmer for 2-3 additional minutes. Remove from heat.
- Heat grill or skillet to high temperature. Add ½ cup olive oil until just smoking.
- Sear steaks 3-4 minutes on first side. Flip and cook 2-3 minutes until internal temperature reaches 115°F for medium-rare.
- Transfer steaks onto serving plates. Generously spoon bacon-scallion mixture over each steak.
- Sprinkle 2 tbsp finely chopped chives across top. Serve immediately.
Notes
- Always let steaks come to room temperature before cooking to ensure even searing and better flavor absorption.
- Coarsely grinding black peppercorns releases more intense, robust pepper flavors compared to pre-ground pepper.
- Test steak doneness with a meat thermometer for precision, aiming for 115°F for medium-rare results.
- For a lower-fat version, replace bacon with turkey bacon or simply omit and increase garlic and scallion quantities for similar depth of flavor.
- Prep Time: 30 minutes
- Cook Time: 31 to 36 minutes
- Category: Stir-Fried
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 572 kcal
- Sugar: 0 g
- Sodium: 905 mg
- Fat: 44 g
- Saturated Fat: 15 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.3 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 115 mg