Main ingredients 🥩
beefwhole pepperolive oilbutterpotatomilkheavy creamparsleycilantrogarliconioncumin powdercrushed red peppervinegar
Seungwoo Dad's Pepper Steak with Potato Purée
A premium dish featuring tender ribeye steak grilled with generously crushed whole pepper, served alongside luxuriously smooth potato purée and a refreshing jimmichuri sauce.
🙋 Recommended for
- ⭐ Those who want to serve restaurant-quality premium steak at special occasions or home gatherings
- ⭐ Those seeking a bold, authentic pepper and herb flavor instead of traditional steak sauces
Ingredients needed 🛒2 servings
- ribeye beef 2 pieces (thickness at least 3cm)
- whole pepper about 300 grains (coarsely crushed)
- salt a pinch
- olive oil as needed
- butter generously (for purée and searing meat)
- potato 3 pieces
- milk a little
- heavy cream 100ml
- chopped parsley a handful
- chopped cilantro a handful
- minced garlic 3 cloves
- minced onion 1/4 piece
- cumin powder 1 teaspoon
- crushed red pepper 1 teaspoon
- vinegar 2 tablespoons
Recipe 🍳
- Boil potatoes completely, then press them through a fine sieve while still hot to achieve an exceptionally smooth texture.
- Transfer the sieved potatoes into a bowl and gradually mix in butter, heavy cream, and milk until the consistency becomes smooth like liquid. Season with salt and pepper to taste, completing the potato purée.
- In a bowl, combine chopped parsley, chopped cilantro, minced garlic, and minced onion. Mix in cumin powder, crushed red pepper, vinegar, and olive oil to create a slightly textured, refreshing jimmichuri sauce.
- Season the thick ribeye steak surface with salt, then evenly coat the outer surface with coarsely crushed whole pepper, pressing it firmly and densely.
- Heat a pan and add oil. Sear the steak over moderately low heat—lower than usual for steaks—to prevent the pepper from burning. Cook gently, flipping occasionally, for about 10 minutes until desired doneness is reached.
- When the steak reaches the desired level of doneness, add a large spoonful of butter to the pan and let it melt. Continuously spoon the melted butter over the steak (a technique known as basting) to enhance flavor, then remove from the pan and rest to lock in aroma.
- Arrange the potato purée and jimmichuri sauce on the plate, then place the juicy rested pepper steak on top for a beautifully plated final dish.
- Mash boiled potatoes through a fine sieve, then mix in butter, heavy cream, and milk to make a smooth purée.
- Combine parsley, cilantro, garlic, onion, spices, vinegar, and oil to prepare the jimmichuri sauce.
- Season the ribeye with salt and coat the surface thoroughly with coarsely crushed whole pepper.
- Sear the steak over low heat to avoid burning the pepper, continuously basting with butter for rich flavor.
- Layer potato purée and sauce on the plate, then place the steak on top to finish.
Cooking tips 💡
- Coating the steak densely with crushed whole pepper allows Maillard reaction to develop, eliminating the sharp heat while leaving behind a luxurious nutty aroma and savory depth.
- High heat causes the pepper to burn instantly, resulting in bitterness; therefore, cooking over medium-low heat is crucial for optimal results.
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