Mary Berry Rib Eye Steak With Green Peppercorn Sauce Recipe [Tips & Tricks]

If you’re craving a juicy, perfectly cooked rib eye steak that’s bursting with flavor, then you absolutely have to try Mary Berry’s Rib Eye Steak with Green Peppercorn Sauce. This recipe takes a simple cut of steak and elevates it to a whole new level with a rich, creamy sauce that has just the right amount of peppery kick.

It’s surprisingly easy to make, yet impressive enough to serve for a special occasion or a fancy dinner at home. Plus, Mary Berry’s tips ensure your steak turns out tender, succulent, and cooked just the way you like it. Trust me, this is one recipe you won’t want to miss!.

Mary Berry Rib Eye Steak With Green Peppercorn Sauce Recipe

Ingredients Needed

For Mary Berry’s Rib Eye Steak with Green Peppercorn Sauce, you’ll need a handful of quality ingredients that combine to create a rich, flavorful dish. Here’s what you’ll need:

• Rib Eye Steaks (2 steaks, around 250g each): Rib eye steaks are known for their rich marbling and tenderness. The fat throughout the steak ensures a juicy and flavorful outcome when cooked, making them the perfect choice for this dish. Opt for well-aged steaks for added depth of flavor.

• Olive Oil (2 tbsp): Used to sear the steaks, olive oil adds a touch of fruity richness and helps achieve that delicious caramelized crust on the outside of the meat.

• Butter (2 tbsp): Butter adds richness to the sauce and helps finish off the steaks for an indulgent flavor. Mary Berry uses butter to baste the steaks while cooking, adding depth to their natural flavor.

• Shallots (2, finely chopped): Shallots bring a subtle sweetness and mild onion flavor to the sauce. Their delicate taste doesn’t overpower the other ingredients, making them a key player in the green peppercorn sauce.

• Garlic (2 cloves, minced): Garlic adds an aromatic and savory element to the sauce, balancing out the richness of the cream and butter.

• Green Peppercorns (2 tbsp, lightly crushed): These peppercorns are the star of the sauce. They provide a milder, less pungent heat compared to black pepper, offering a unique, slightly tangy, and zesty flavor that pairs wonderfully with the creamy sauce.

• White Wine (100ml): White wine contributes a touch of acidity and depth to the sauce, helping to balance the richness and intensify the flavors. It also helps deglaze the pan, lifting any flavorful bits left behind from cooking the steak.

• Double Cream (100ml): The cream is key to creating the luxurious, velvety sauce that coats the steak perfectly. It adds a smooth, indulgent richness and helps balance the heat of the peppercorns.

• Beef Stock (100ml): Beef stock gives a savory base to the sauce, enriching it with umami and adding a depth of flavor that complements the rib-eye steak.

• Salt and Pepper (to taste): Seasoning is crucial, not only for the steak but also to ensure the sauce has a well-rounded flavor. A pinch of salt and freshly cracked black pepper enhances all the other ingredients.

• Fresh Parsley (optional, for garnish): A sprinkle of finely chopped parsley adds a pop of color and a slight freshness that cuts through the richness of the sauce.

Equipment Needed

To prepare Mary Berry’s Rib Eye Steak with Green Peppercorn Sauce, the following tools and equipment will ensure everything comes together seamlessly:

• Heavy-Based Frying Pan or Skillet: A good, heavy skillet is essential for cooking the rib-eye steaks. The thickness of the pan allows for even heat distribution, ensuring the steaks are seared perfectly, with a rich, golden crust while retaining tenderness inside.

• Tongs: Tongs are helpful for flipping the steaks to ensure even cooking without piercing the meat, which could cause juices to escape.

• Sharp Knife: A sharp knife is needed to slice through the rib-eye steaks after cooking. A good knife will make clean cuts, preserving the juiciness and tenderness of the meat.

• Chopping Board: A large, sturdy chopping board is needed to prepare the shallots, garlic, and herbs.

• Wooden Spoon or Spatula: Used for stirring the sauce and scraping up any fond (caramelized bits) from the pan after cooking the steaks. This adds immense flavor to the sauce.

• Measuring Jug: For measuring out the liquids, including wine, cream, and stock. Precise measurements are key to balancing the sauce.

• Small Bowl (optional): For lightly crushing the green peppercorns before adding them to the sauce. You can use a mortar and pestle or simply crush them with the back of a spoon.

How To Make Mary Berry’s Rib Eye Steak With Green Peppercorn Sauce

Making Mary Berry’s Rib Eye Steak with Green Peppercorn Sauce is surprisingly simple but requires attention to detail to get the perfect result. Here’s a step-by-step guide:

1. Prepare the Steaks: Start by seasoning the rib-eye steaks generously with salt and freshly cracked black pepper on both sides. Let them rest at room temperature for about 10-15 minutes to ensure even cooking.

2. Heat the Pan: Place a heavy-based frying pan or skillet on the stove over medium-high heat. Add the olive oil and heat it until it shimmers and is hot but not smoking.

3. Cook the Steaks: Once the pan is hot, add the rib-eye steaks. Sear each steak for 2-3 minutes on each side for medium-rare (adjust the time if you prefer more or less doneness). If you’re cooking thicker steaks, reduce the heat slightly and continue to cook for 3-4 minutes on each side, allowing them to reach the desired level of doneness. Use tongs to flip the steaks gently.

4. Baste the Steaks: Add the butter to the pan during the last minute of cooking. As the butter melts, spoon it over the steaks to baste them, creating a rich, golden crust.

5. Rest the Steaks: Once cooked to your liking, transfer the steaks to a warm plate and cover loosely with foil. Let them rest for 5-10 minutes while you prepare the sauce.

6. Make the Green Peppercorn Sauce: In the same pan, add the finely chopped shallots and garlic. Stir for about 1 minute until softened and fragrant. Add the crushed green peppercorns and cook for another 30 seconds to release their flavor.

7. Deglaze the Pan: Pour in the white wine, stirring to scrape up any caramelized bits from the bottom of the pan. Let the wine reduce by about half (this will take 2-3 minutes).

8. Create the Sauce: Add the beef stock to the pan, allowing it to simmer for another 2 minutes. Then, stir in the double cream and let the sauce simmer for a further 3-5 minutes until it thickens and becomes velvety.

9. Season the Sauce: Taste the sauce and adjust the seasoning with salt and pepper if needed. If the sauce becomes too thick, you can add a little more stock or water to loosen it.

10. Serve: Once the steaks have rested, slice them against the grain and plate them. Spoon the creamy green peppercorn sauce generously over the top, and garnish with fresh parsley if desired. Serve immediately with your favorite sides.

Expert Tips

1. Quality of Steak: Rib-eye steaks are the centerpiece of this dish, so don’t skimp on quality. Choose steaks with a good amount of marbling, as this will contribute to a more flavorful and tender result.

2. Resting the Steak: After cooking, always let your steaks rest. This helps the juices redistribute within the meat, ensuring every bite is tender and moist.

3. Adjusting Sauce Consistency: If the sauce thickens too much, add a splash of stock or cream to thin it out. The goal is a rich, smooth, and pourable sauce that coats the back of a spoon.

4. Don’t Overcrowd the Pan: If you’re cooking more than two steaks, make sure not to overcrowd the pan. This will prevent the steaks from browning properly and can lead to them stewing instead of searing.

5. Perfect Steak Temperature: If you’re unsure about the doneness of your steak, use a meat thermometer. For medium-rare, aim for an internal temperature of around 130°F (54°C). For medium, aim for 140°F (60°C).

6. Peppercorns: Green peppercorns are milder than black ones, but they still pack a punch. If you’re looking for a more subdued sauce, use less, or crush them lightly to reduce their intensity.

Mary Berry’s Rib Eye Steak with Green Peppercorn Sauce is an indulgent, restaurant-quality dish that’s surprisingly easy to make at home. The succulent, well-seasoned rib-eye steaks paired with the rich and creamy green peppercorn sauce create a symphony of flavors that is bound to impress.

Whether you’re cooking for a special occasion or just craving a decadent dinner, this dish will undoubtedly deliver. With just a few key ingredients and some simple techniques, you can elevate your steak game and create a memorable meal.

Easy Recipe Variations For Mary Berry’s Rib Eye Steak With Green Peppercorn Sauce

Mary Berry’s classic rib-eye steak with green peppercorn sauce is a simple yet indulgent dish that can be customized in numerous ways, making it perfect for any home cook looking to add their personal touch. Here are some easy recipe variations to elevate or transform this dish according to your taste preferences:

1. Herb-Infused Sauce:
   For a fragrant twist, you can infuse your green peppercorn sauce with fresh herbs like thyme, rosemary, or tarragon. Simply add a sprig or two to the sauce while it simmers, and remove before serving. The herbs will infuse their aromas into the sauce, giving it a richer, more complex flavor.

2. Creamy Mustard Twist:
   If you prefer a tangier sauce, try adding a spoonful of Dijon mustard to the green peppercorn sauce. The mustard will add depth and a mild, piquant sharpness that complements the richness of the cream. For an extra touch, you could mix in a teaspoon of whole-grain mustard to provide texture.

3. Red Wine Reduction:
   For a deeper, more robust flavor profile, consider making a red wine reduction. After browning the steaks, deglaze the pan with a good-quality red wine (like Cabernet Sauvignon or Merlot) and let it reduce by half before adding your cream and peppercorns. This variation adds a velvety, fruity undercurrent to the sauce that pairs beautifully with the steak.

4. Smoky Green Peppercorn Sauce:
   Adding a touch of smoked paprika or even a few drops of liquid smoke to the sauce can create a smoky element that complements the steak’s natural char. This variation gives the dish a barbecue-inspired twist while maintaining the classic flavor of green peppercorn sauce.

5. Mushroom Add-In:
   For a more earthy, savory take on the sauce, consider sautéing some sliced mushrooms, like cremini or shiitake, and stirring them into the sauce. Mushrooms bring a meaty texture and a deep umami flavor that enhances the richness of the peppercorn sauce, making it even more indulgent.

6. Spicy Kick:
   If you love a bit of heat, you can take the green peppercorn sauce in a spicier direction by adding some finely chopped chili or a pinch of cayenne pepper. The warmth and slight burn from the spices will complement the creamy richness of the sauce and the juicy, tender steak.

Best Practices To Store Leftovers

If you’ve made enough of Mary Berry’s rib-eye steak with green peppercorn sauce to have leftovers, it’s important to store them properly to maintain both the quality and safety of the meal. Here are some best practices for storing leftovers:

1. Separate the Steak and Sauce:
   To keep the steak and the sauce at their best, store them separately. The steak, when stored with the sauce, might become soggy due to the sauce’s moisture. If you plan to keep the dish for a few days, place the leftover steak in an airtight container and pour the green peppercorn sauce into a separate container. This will allow both components to retain their individual textures and flavors.

2. Cool Before Storing:
   Allow the steak and sauce to cool down to room temperature before storing them in the refrigerator. This prevents condensation from forming in the containers, which could make the food soggy. Aim to refrigerate leftovers within two hours of cooking to avoid any risk of bacterial growth.

3. Refrigeration And Freezing

   • Refrigeration: The rib-eye steak with green peppercorn sauce can be kept in the refrigerator for up to 3-4 days. Make sure the containers are airtight to preserve the freshness and prevent the meat from absorbing any unwanted odors.
   • Freezing: While the steak can be frozen, the green peppercorn sauce may not maintain its creamy texture upon thawing. If you plan to freeze the leftovers, it’s best to freeze the sauce separately and reheat it gently with a splash of cream to restore its consistency. The steak can also be frozen, but it’s advisable to slice it before freezing for more even reheating.

4. Reheating Tips:
   To reheat, it’s best to warm the steak gently in the oven at a low temperature (around 300°F/150°C) to avoid overcooking it. The sauce should be reheated on the stovetop over low heat. Stir occasionally and add a little cream or water if the sauce has thickened too much during storage. If you have frozen the steak and sauce, let them thaw overnight in the fridge before reheating to ensure the best results.

5. Avoid Reheating Multiple Times:
   To preserve both taste and texture, try to only reheat the leftovers once. Reheating food multiple times can cause it to lose moisture and flavor, and in the case of meat, it can make it tough and dry.

What Goes Well With Rib Eye Steak With Green Peppercorn Sauce

Rib-eye steak with green peppercorn sauce is a hearty and indulgent dish, so pairing it with the right sides is key to creating a balanced meal. Here are some excellent options that complement the steak’s richness:

1. Roasted Vegetables:
   Roasted root vegetables like carrots, parsnips, and sweet potatoes provide a sweet and earthy counterpoint to the bold flavor of the steak. The caramelized edges of the vegetables also add a bit of texture and depth that enhances the overall meal.

2. Garlic Mashed Potatoes:
   A classic side that never disappoints, mashed potatoes with a hint of garlic are a perfect match for rib-eye steak. The creamy texture of the potatoes soaks up the green peppercorn sauce beautifully, and the garlic adds a bit of aromatic sharpness to balance the richness of the beef.

3. Creamed Spinach:
   Creamed spinach adds a luscious, silky texture to the plate, and the slight bitterness of the spinach contrasts nicely with the creamy, peppery sauce. It’s a traditional pairing with steak, and its creamy nature complements the indulgence of the dish.

4. Grilled Asparagus:
   Grilled asparagus offers a slightly smoky flavor and a satisfying crunch that provides a light, fresh contrast to the richness of the steak and sauce. The natural bitterness of the asparagus also balances the creamy peppercorn sauce.

5. Crispy French Fries or Steak Frites:
   You can never go wrong with crispy, golden French fries. The crunch and saltiness of the fries complement the tender, juicy steak while offering a satisfying contrast to the creamy, tangy sauce. For an added French flair, serve the fries with a dusting of sea salt or fresh herbs.

6. Caesar Salad:
   A light Caesar salad with crispy romaine lettuce, parmesan, and a tangy dressing works well to cut through the richness of the steak. The slight acidity of the dressing and the crunch of the lettuce provide a refreshing balance to the overall meal.

7. Red Wine:
   Rib-eye steak pairs wonderfully with a bold red wine, and a classic choice is a full-bodied Cabernet Sauvignon or a Malbec. These wines offer deep flavors of dark fruit and tannins that stand up to the richness of the steak and the creaminess of the green peppercorn sauce.

Conclusion

Mary Berry’s rib-eye steak with green peppercorn sauce is a classic dish that offers a perfect balance of savory richness and peppery tang. Its simplicity makes it ideal for customization, allowing you to experiment with different herbs, mustards, or even wines in the sauce to create new layers of flavor. Whether you’re preparing it for a casual dinner or a special occasion, this dish can be elevated in many ways, making it endlessly versatile.

Additionally, understanding how to store and reheat leftovers ensures that you can enjoy the delicious flavors of this meal for days to come. Paired with roasted vegetables, mashed potatoes, or a fresh salad, rib-eye steak with green peppercorn sauce can be tailored to suit any palate. Whether you’re enjoying it for the first time or reheating it as a leftover treat, this dish always brings comfort and satisfaction.

FAQs

What Ingredients Are Needed For Mary Berry’s Rib Eye Steak With Green Peppercorn Sauce?

To make Mary Berry’s rib eye steak with green peppercorn sauce, you will need rib-eye steaks, green peppercorns, heavy cream, brandy or cognac, butter, olive oil, shallots, and salt and pepper for seasoning.

How Do You Prepare The Green Peppercorn Sauce For The Rib Eye Steak?

To prepare the green peppercorn sauce, first sauté finely chopped shallots in butter until softened. Then, add the green peppercorns and brandy (or cognac), allowing it to cook down slightly. Add cream and stir, letting it simmer until the sauce thickens and becomes creamy.

How Do You Cook The Rib-eye Steak In Mary Berry’s Recipe?

To cook the rib-eye steak, heat olive oil in a pan over high heat. Season the steaks with salt and pepper and cook for about 3-4 minutes on each side for medium-rare, depending on the thickness of the steak. Adjust the time if you prefer your steak cooked more or less.

What Is The Best Way To Serve Mary Berry’s Rib-eye Steak With Green Peppercorn Sauce?

The rib-eye steak with green peppercorn sauce is best served hot, ideally with sides like mashed potatoes, roasted vegetables, or a fresh salad. The creamy, flavorful sauce complements the richness of the steak, creating a balanced meal.

Can I Substitute The Brandy Or Cognac In The Green Peppercorn Sauce?

Yes, if you prefer not to use alcohol, you can substitute the brandy or cognac with beef stock or a splash of balsamic vinegar for a tangy, non-alcoholic alternative.

Can I Make The Green Peppercorn Sauce In Advance?

Yes, you can prepare the green peppercorn sauce ahead of time. Simply make the sauce, let it cool, and store it in the refrigerator. When ready to serve, gently reheat it over low heat before pouring it over the steak.

How Do I Ensure The Rib-eye Steak Is Cooked To The Right Level Of Doneness?

To achieve your desired doneness, use a meat thermometer: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 160°F (71°C) for well-done. Alternatively, you can test doneness by pressing the steak and checking its firmness.

What Is The Difference Between Green Peppercorns And Black Peppercorns?

Green peppercorns are harvested from the same plant as black peppercorns, but they are picked earlier when still unripe. They have a milder, fresher taste compared to black peppercorns, which are more pungent and robust.

Can I Use Other Cuts Of Steak Instead Of Rib-eye?

Yes, while rib-eye is a flavorful choice due to its marbling, you can substitute other cuts of steak such as sirloin, fillet, or T-bone. Just note that different cuts may require slightly different cooking times.

How Long Can I Store Leftovers Of Mary Berry’s Rib-eye Steak With Green Peppercorn Sauce?

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat the steak gently, but it’s best to avoid reheating the sauce multiple times to preserve its texture.