Pink Peppercorn Rib-eye with Roasted Onions Recipe – Australian Special
Indulge in a delightful culinary experience with this Pink Peppercorn Rib-eye with Roasted Onions. The rich, marbled rib-eye steak is beautifully seasoned with aromatic pink peppercorns, which add a unique, slightly sweet heat. Paired with caramelized roasted onions that bring out their natural sweetness, this dish strikes a perfect balance of flavors and textures. Ideal for a special occasion or a cozy dinner at home, it’s sure to impress your guests and satisfy your taste buds. Get ready to savor each bite of this mouthwatering combination!
- Prep Time30 min
- Cook Time45 min
- Total Time1 hr 15 min
For the Rib-eye:
- 2 rib-eye steaks (about 1 inch thick)
- 2 tablespoons pink peppercorns, crushed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh thyme (optional)
For the Roasted Onions:
- 2 large onions (yellow or red), cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon balsamic vinegar (optional)
For the Tartare Sauce:
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons dill pickles or gherkins, finely chopped
- 1 clove garlic, minced
- Salt and black pepper, to taste
Prepare the Onions:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Onions: Cut the onions into wedges and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat.
Roast the Onions: Spread the onion wedges out in a single layer and roast in the preheated oven for about 25-30 minutes, or until golden and tender, stirring halfway through. If desired, drizzle with balsamic vinegar during the last 5 minutes of roasting.
Prepare the Rib-eye:
Season the Steaks: Pat the rib-eye steaks dry with paper towels. Rub both sides with olive oil, then season generously with salt, freshly ground black pepper, crushed pink peppercorns, and minced garlic. If using thyme, sprinkle it over the steaks as well.
Heat the Pan: In a large skillet, heat a tablespoon of olive oil over medium-high heat until shimmering.
Cook the Steaks: Add the seasoned rib-eye steaks to the skillet. Cook for about 4-5 minutes on one side, then flip and cook for another 4-5 minutes for medium-rare, adjusting the time according to your preferred doneness.
Rest the Steaks: Remove the steaks from the skillet and let them rest on a plate, covered loosely with foil, for about 5 minutes.
Serve:
Plate the Dish: Serve the rib-eye steaks alongside the roasted onions. Optionally, drizzle any remaining juices from the pan over the steaks for added flavor.
Garnish: Add a sprinkle of fresh thyme or additional crushed pink peppercorns if desired.
Recipe Notes:
Steak Doneness: Use a meat thermometer to check the doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Crushed Pink Peppercorns: If you can’t find pink peppercorns, you can substitute with a mix of black pepper and a bit of crushed coriander for a different flavor profile.
Resting Time: Resting the steaks is crucial as it allows the juices to redistribute, resulting in a juicier steak.
