Main ingredients 🥩
beefwhole pepperolive oilbutterpotatomilkheavy creamparsleycilantrogarliconioncumin powdercrushed red peppervinegar
Striker Chef's Pepper Steak with Potato Purée
A premium dish featuring tender ribeye steak grilled with generously crushed whole pepper, served with luxurious, velvety 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 to a bowl and gradually mix in butter, heavy cream, and milk until the consistency becomes smooth like a 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 with salt on both sides, then evenly coat the surface with coarsely crushed whole pepper, pressing it firmly to ensure full coverage.
- Heat a pan and add oil. Sear the steak over medium-low heat—lower than usual for regular steaks—to prevent the pepper from burning. Cook slowly, flipping occasionally, for about 10 minutes.
- When the steak reaches your desired 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 the 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.
- Boil potatoes, then strain through a fine sieve. Mix in butter, heavy cream, and milk to make a smooth purée.
- Combine parsley, cilantro, garlic, onion, spices, vinegar, and oil to make the jimmichuri sauce.
- Season the ribeye with salt and coat the surface generously with coarsely crushed whole pepper.
- Sear the steak over low heat to avoid burning the pepper, continuously basting with butter.
- Place potato purée and sauce on the plate, then top with the steak to finish.
Cooking tips 💡
- Coating the steak densely with crushed whole pepper allows Maillard reaction to develop, eliminating the sharp heat while leaving behind rich, nutty, savory notes.
- High heat causes the pepper to burn instantly, resulting in bitterness; thus, cooking over medium-low heat is essential for optimal results.
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