Pink Peppercorn Rib-eye with Roasted Onions Recipe – Australian Special
Indulge in a juicy rib-eye steak infused with aromatic peppercorns, balanced by sweet and tender roasted onions for depth and texture. This Pink Peppercorn Rib-eye with Roasted Onions is a flavorful main course built for those nights when you want a home steak dinner that feels special. With a hint of garlic, fresh thyme (optional), and the unique punch of crushed pink peppercorns, it delivers bold taste with elegant simplicity.
- 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 Resting Time: Always rest the rib-eye for about 5 minutes after cooking. This allows the juices to settle, giving a more tender and juicy result when you slice.
Peppercorn Crush Alternatives: If you can’t find pink peppercorns, try using a mix of black peppercorns and a small pinch of crushed coriander seeds for a similar spicy aroma.
Oven Roasting Time: Roast the onions at about 200 °C (400 °F) for 25-30 minutes, stirring halfway through. Adjust timing if using thicker wedges or different onion types.
Doneness Guide: Use a meat thermometer for best accuracy—130 °F for medium-rare, 140-°F for medium. Adjust skillet time slightly if you prefer well done.
Serving Garnish Ideas: Finish with a sprinkle of fresh thyme or extra crushed pink peppercorns. A drizzle of pan juices over the steak enhances flavor and presentation.
