Stovetop Seared Ribeye with Peppercorn–Shallot Pan Sauce + Oven-Roasted Broccoli
Steakhouse vibes at home: seared ribeye with a quick pan sauce built from shallot, peppercorn, and a splash of broth—plus crisp-tender roasted broccoli. Rich but simple, and not a repeat of your recent grilled steak nights (different cut + sauce + sides + method).
Back to full listIngredients
- Choice Boneless Ribeye Beef Steak Family Pack 1 ribeye steak, ~12 oz total (for 2 people) $19.99 sale (reg $20.99)
- Baby Organic Broccoli 1 head (or ~1 lb florets) $2.99
- Shallots 1 small shallot, minced (2–3 Tbsp) $3.99
- Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 1/2 cup $2.00 sale (reg $2.19)
- Butter 1 1/2 Tbsp (divided)
- Olive oil 1 Tbsp (broccoli) + 1 tsp (steak, if needed)
- Black peppercorns (or coarse black pepper) 1–2 tsp, cracked
- Salt to taste
- Optional: Dijon mustard 1 tsp
Instructions
- Roast broccoli (oven): Heat oven to 425°F. Toss broccoli with 1 Tbsp olive oil, salt, and pepper. Roast 15–20 minutes, tossing once, until browned at edges.
- Prep steak: Pat ribeye dry. Salt generously (about 3/4 tsp kosher salt total) and pepper. Let sit while broccoli roasts.
- Sear (stove): Heat a heavy skillet (cast iron ideal) over medium-high until very hot. Add 1 tsp oil if pan is dry. Sear ribeye 3–4 minutes per side for medium-rare (adjust for thickness).
- Baste: Lower heat to medium. Add 1 Tbsp butter and spoon over steak for 30–60 seconds. Transfer steak to a plate to rest 7–10 minutes.
- Pan sauce: In the same skillet, add minced shallot with a pinch of salt; cook 30–60 seconds. Add cracked peppercorns and stir 15 seconds. Add 1/2 cup broth, scraping browned bits; simmer 2–3 minutes. Whisk in 1/2 Tbsp butter (and 1 tsp Dijon if using) to gloss the sauce.
- Serve: Slice steak against the grain, spoon peppercorn-shallot pan sauce over top, and serve with roasted broccoli.
Health notes: ~850–1050 kcal per serving (ribeye is rich). High protein; broccoli adds fiber. Lighten it by trimming visible fat and using 8 oz steak total instead of 12 oz.
Drink pairing: Peppercorn + ribeye loves red with fruit and structure. Best styles: Washington Syrah, Cabernet Sauvignon, or Merlot. If you prefer lighter: Pinot Noir works, but go for one with some spice/weight.