Tips for Cooking Black Pepper Steak

For a steak with a crispy crust and tender interior, the key lies in three steps: bringing it to room temperature, patting it dry, and letting it rest.

Ingredients

Ribeye Steak 2 pcs (approx. 250g each)
e Cooking Black Pepper Compound Seasoning 15g
Butter 20g
Garlic 2 clove(s)
Vegetable oil, as needed

Steps

1. Take the steak out of the refrigerator 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels.
2. Evenly spread the black pepper compound seasoning and let it sit for 15 minutes to marinate.
3. Heat a skillet over high heat until it just begins to smoke. Add a thin layer of oil, then sear the steak for 1.5 minutes.
4. Flip and cook for another 1.5 minutes. Add butter and smashed garlic cloves, then continuously spoon the melted butter over the steak for about 30 seconds.
5. Let it rest for 5 minutes after cooking before slicing to retain the juices.

Tips

For steaks about 2 cm thick, cook for 1.5 minutes per side for medium-rare. To prefer more doneness, extend cooking time slightly, but avoid flipping repeatedly.