Pepper-Crusted Ribeye with Steamed Greens & Lemon Butter

Serves: 2–3

Ingredients

Steak

• 400g grass-fed ribeye
• 1½ tbsp whole black peppercorns, crushed
• Sea salt
• 1 tbsp neutral oil

Lemon Butter

• 30g butter
• Lemon juice, to taste

Steamed Greens

• 200–300g broccolini, green beans, or asparagus
• Sea salt

Method

1. Crush peppercorns coarsely. Press evenly onto both sides of the ribeye. Season lightly with salt.
2. Steam greens until just tender but still bright. Toss with butter, lemon juice, and salt. Keep warm.
3. Heat oil in a pan over medium-high. Sear ribeye for 2–3 minutes per side until pepper is fragrant and crusted.
4. Rest for 5–7 minutes to allow juices to redistribute.
5. Slice steak thickly and serve with steamed greens, spooning over lemon butter and steak juices.