Skillet Steak with Pink-Peppercorn Butter

  • 1 small shallot, thinly sliced (2 tablespoons)
  • 1 Meyer lemon
  • Flaky sea salt and freshly ground pepper
  • 2 tablespoons unsalted butter, room temperature
  • 2 teaspoons pink peppercorns, lightly crushed
  • 2 tablespoons extra-virgin olive oil
  • 1 boneless rib-eye steak (1 inch thick; 12 ounces), room temperature, patted dry
  • 2 cups packed frisee, white and light-green parts only
  • 1/4 cup packed fresh mint leaves
  • Baguette, for serving (optional)
    • Step 1

      Soak shallot in water 10 minutes. Meanwhile, grate 1/2 teaspoon lemon zest, then remove peel and pith from lemon. Working over a bowl, cut between membranes to remove segments. Add drained shallot; season with salt and pepper. In another bowl, stir together butter, peppercorns, and zest; season with salt.

    • Step 2

      Heat a heavy skillet (preferably cast iron) over medium-high; swirl in 1 tablespoon oil. Season steak with salt and pepper; cook, undisturbed, until a dark crust forms, 4 to 5 minutes. Flip; cook about 3 minutes more for medium-rare. Brush with some of butter mixture; transfer to a cutting board and let stand 10 minutes. Slice steak across the grain; season with salt. Toss lemon mixture with frisee, mint, and remaining 1 tablespoon oil. Serve steak with salad, baguette, and remaining butter mixture.

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