Name: Easy Black Pepper Angus Steak with Bold Flavors
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 (8-ounce) Angus steaks (ribeye or sirloin recommended); 2 tablespoons freshly cracked black pepper; 1 tablespoon kosher salt; 2 tablespoons olive oil (or avocado oil); 4 garlic cloves, minced; 2 tablespoons unsalted butter; 1 teaspoon smoked paprika (optional, for depth of flavor); 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme); 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary); 1/4 cup beef broth (for deglazing)

Imagine the sizzle of a perfectly seared Black Pepper Angus Steak, its crust crackling with freshly cracked black pepper and its center juicy and tender. What if you could recreate this restaurant-quality dish at home in just 35 minutes? Whether you’re hosting a dinner party or treating yourself to a gourmet meal, this recipe is your ticket to bold, savory flavors that will leave everyone asking for seconds. Ready to elevate your steak game? Let’s dive in!

A Classic Steak Recipe for Every Occasion

In the heart of American cuisine, few dishes evoke comfort and indulgence like a perfectly cooked steak. The Black Pepper Angus Steak is a timeless classic, celebrated for its bold flavors and tender texture. This recipe combines the richness of Angus beef with the aromatic punch of freshly cracked black pepper, garlic, and herbs, creating a dish that’s both elegant and approachable. Whether it’s a cozy family dinner or a special occasion, this steak is sure to impress. With simple ingredients and easy-to-follow steps, you’ll love how this recipe brings gourmet dining to your kitchen. Let’s get cooking!

amily Memories with Black Pepper Angus Steak

Growing up, Sunday dinners were a big deal in my family, and steak was always the star of the table. I remember the first time my dad taught me how to cook a Black Pepper Angus Steak—the aroma of cracked pepper and garlic filling the kitchen, the sizzle of the skillet, and the pride of slicing into that perfectly cooked steak. It became more than just a meal; it was a tradition. Now, I love sharing this recipe with friends and family, creating new memories around the table. It’s a dish that brings people together, and I hope it does the same for you.

Easy Black Pepper Angus Steak with Bold Flavors

Recipe by recipestotestCourse: Main CourseCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories per serving

450

kcal

Indulge in the bold, savory flavors of this Black Pepper Angus Steak, a restaurant-quality dish you can easily make at home. Perfectly seared Angus steak is coated in a fragrant crust of freshly cracked black pepper, garlic, and herbs, creating a juicy, tender, and flavorful centerpiece for any meal. Whether it’s a weeknight dinner or a special occasion, this recipe is sure to impress!

Ingredients

4 (8-ounce) Angus steaks (ribeye or sirloin recommended)
2 tablespoons freshly cracked black pepper
1 tablespoon kosher salt
2 tablespoons olive oil (or avocado oil)
4 garlic cloves, minced
2 tablespoons unsalted butter
1 teaspoon smoked paprika (optional, for depth of flavor)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
1/4 cup beef broth (for deglazing)

Directions

Prepare the Steak: To bring the steaks to room temperature, take them out of the fridge half an hour before cooking. This ensures even cooking. Pat the steaks dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
Season the Steak: Generously season both sides of the steaks with kosher salt and freshly cracked black pepper, pressing the pepper into the meat to create a flavorful crust. For added depth, sprinkle a pinch of smoked paprika over each steak.
Heat the Pan: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and let it heat until shimmering but not smoking. This ensures a good sear without burning the spices.
Sear the Steak: Carefully place the steaks in the hot pan. Sear for 4-5 minutes on the first side without moving them to develop a golden-brown crust. Flip the steaks and cook for another 3-4 minutes for medium-rare (or adjust time based on your preferred doneness). Use a meat thermometer to check for an internal temperature of 135°F for medium-rare.
Add Aromatics: Reduce the heat to medium. Push the steaks to one side of the pan and add minced garlic, thyme, and rosemary to the empty space. Let the herbs and garlic sizzle for 30 seconds, then add butter. Tilt the pan and spoon the melted butter and herb mixture over the steaks for 1-2 minutes to infuse flavor.
Deglaze the Pan: Remove the steaks from the pan and let them rest on a plate, loosely covered with foil. Pour beef broth into the hot pan to deglaze, scraping up any browned bits. Simmer for 1-2 minutes to create a simple pan sauce.
Serve: To get the most tenderness, cut the steaks against the grain. Pour the pan sauce on top and serve right away.

Nutrition Facts

4 servings per container

Serving size 1 steak (8 oz / 227g)

Calories 450

Total Fat 30g	38%
Saturated Fat 12g	60%
Trans Fat 0g
Cholesterol 120mg	40%
Sodium 800mg	35%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	4%
Total Sugars 1g
Includes Added Sugars 0g	0%
Protein 40g

Vitamin D 2mcg	10%
Calcium 50mg	4%
Iron 4mg	22%
Potassium 600mg	15%

FAQ

1. What cut of Angus steak works best for this recipe?

For this Black Pepper Angus Steak, ribeye or sirloin cuts are ideal. Ribeye is well-marbled, offering rich flavor and tenderness, while sirloin is leaner but still juicy and flavorful. Both cuts sear beautifully and hold up well to the bold black pepper crust. If you’re unsure, ask your butcher for a recommendation!

2. Can I use pre-ground black pepper instead of freshly cracked?

While pre-ground black pepper is convenient, freshly cracked black pepper delivers a more robust flavor and better texture for the crust. The larger pieces of cracked pepper create a delightful crunch and aromatic punch that elevates the dish. If you only have pre-ground pepper, use it sparingly, as it can be more potent.

3. How do I know when the steak is cooked to my preferred doneness?

A meat thermometer is the greatest tool for determining doneness. For medium-rare, aim for an internal temperature of 135°F. Here’s a quick guide:
Rare: 125°F
Medium-rare: 135°F
Medium: 145°F
Medium-well: 150°F
Well-done: 160°F
Let the steak rest for 5-10 minutes after cooking; the temperature will rise slightly, and the juices will redistribute.

4. Can I make this recipe without a cast-iron skillet?

Absolutely! While a cast-iron skillet is ideal for achieving a perfect sear, you can use any heavy-bottomed pan that retains heat well, such as stainless steel or carbon steel. Just ensure the pan is hot before adding the steak to create that beautiful crust.

5. What sides pair well with Black Pepper Angus Steak?

This steak pairs wonderfully with a variety of sides. Creamy garlic mashed potatoes, roasted asparagus, or a fresh arugula salad are classic choices. For a heartier meal, try loaded baked potatoes or grilled vegetables. The bold flavors of the Black Pepper Angus Steak also complement simple sides like steamed green beans or a crusty baguette.

Savor the Flavor: Black Pepper Angus Steak

There you have it—a restaurant-quality Black Pepper Angus Steak that’s easy to make at home! With its bold black pepper crust, juicy interior, and aromatic garlic-herb pan sauce, this dish is sure to impress your family and friends. Whether it’s a weeknight dinner or a special occasion, this recipe brings gourmet flavors to your table in just 35 minutes.

So, why not treat yourself to a delicious, homemade steak dinner tonight? Grab your skillet, fire up the stove, and get ready to savor every bite of this flavorful masterpiece. Don’t forget to share your creations with us—we’d love to hear how your Black Pepper Angus Steak turned out!