Pepper Encrusted Steaks


Were you beginning to wonder if I eat beef? I have no idea why I have not posted a beef recipe on bell’alimento. Seriously, we ARE beef eaters! Really we are LOL! We eat beef at least once a week and yet I have neglected to post any recipes. Well we’re going to rectify that right now. Going to start off the beef category right with this recipe!

There’s something so satisfying about a big, fat, juicy, melt-in-your-mouth steak! & This is one of those! No wimpy steaks allowed here; you really need a super nice cut of meat. We went with the Ribeye. A thick 2″ one at that. We only cooked 2 of these babies for our entire family & it was plenty (thank goodness because lets just say they were ‘spensive!)

This is hubs favorite way to make steaks, in the cast iron skillet! It’s a whopper of a skillet weighing probably as much as little man (well okay not really that heavy but it’s quite substantial – a two hand lift for sure). It’s no fun to clean but makes a mean steak!

You have to be sure that pan is smoking hot before you put the steaks down. Ah, love the sound of that sizzzzzzle pop pop pop POP when the steaks are placed in! My little coffee grinder works wonders on spices & takes all the elbow grease out of having to bash & pound them in the mortal in pestle! You just want to pulse it until it’s to a nice consistency with some texture to it, just not so much you’re pulling peppercorns out of your mouth! You’ll know when it’s just right. Also, you know I’m normally an olive oil girl but you have to use Canola oil here because olive oil will smoke at the high temperatures both on top & inside of the stove.


What you’ll need:
Good quality Steaks – We used 2″ Ribeyes that were 1 1/2 lbs each (oh yeah baby! No wimpy steaks here)
3 tbsp Fresh Ground Black Peppercorns
1 tbsp Caraway seeds
1 tbsp Sesame seeds
3 tbsp Canola Oil
kosher salt

What to do:
Allow your steaks to come to room temperature. Preheat oven to 500 degrees. Pat steaks dry with a paper towel & season all sides with salt & set aside. In a spice/coffee grinder place your peppercorns, caraway & sesame seeds & pulse together until at desired consistency. Press pepper mixture liberally onto steaks on all sides. Place a cast iron skillet with the canola oil over high heat until pan is smoking hot. When pan is ready, place your steaks into skillet for approximately 4 minutes on each side for medium. Transfer skillet to oven and cook for approximately another 6  minutes. Remove steaks from pan cover them loosely with tinfoil and allow them to rest for 5-10 minutes. Slice on bias & serve.


Buon Appetito!

Goes great with:
Risotto, a nice big fat loaded baked potato & a great glass of red wine!

If you liked this post, I’d appreciate a Stumble, Tumble, Digg, Tweet…u know the drool (just checking to see if you were paying attention… I know it’s drill) the buttons are right here below! Mwah!


  1. 1
    lisa /

    Oh my husband will love this one. His prep method is similar but we’ve never used Caraway seeds. Don’t even own any. I’ll pick some up and we’ll try this soon. We already have the king daddy iron skillet. It’s a must have in my kitchen.

  2. 2

    Looks delicious! I love the addition of caraway and sesame seeds.

  3. 3

    lol! funny you mention lack of beef because I feel I do the same thing. I swear if I blog meat it is chicken or pork with no in between.

    I find my mallet or skillet works great for bashing the daylights out of spices for a coarse rub and has the advantage of being a great stress relief ­čÖé

    Looks awesome!

  4. 4

    Oh my goodness, doesn’t that look good?

  5. 5

    I love the steak rub and using a coffee grinder for the spices. I’m going to give this a try soon.

  6. 6

    I’ve heard of pepper-crusted but that was strictly peppercorns. Never thought about adding other seeds like caraway and sesame but I imagine it’s delicious.

  7. 7

    I love the crust on that. Looks nice and pink on the inside. Just the way I usually get my steaks. Yum!!

  8. 8

    I don’t think I’ve posted a steak recipe on my blog either but we’re mainly ground beef people in our house. This recipe looks simple and really good though so maybe I’ll give it a shot. We do order a lot of steaks at restaurants and have always liked the flavor of peppercorn on the meat.

  9. 9

    The peppercorn crust on the steak is fabulous, I love your addition of caraway and sesame seeds!

  10. 10

    The crust looks and sounds amazing!!

  11. 11

    Yum! This looks delish! I just realized that I actually neglected posting any recipes including beef myself… Very interesting why that is?

    I’m going to definitely give this a try, thank you for sharing! =)

    • 11.1

      Hi Leyla! I couldn’t believe when I was going through my recipes I realized that I didn’t have ANY beef at all up! I just had to laugh because we really are big beef eaters ; )

  12. 12

    Hello, gorgeous! I love the flavors you’ve got going on in this. Caraway? So good!

  13. 13

    Cast iron is the best, plain and simple. I used non-stick stuff for years, but a nice steak fried in a cast iron skillet plays in a whole different league. Besides, you can buy a high quality skillet for less than 80 bucks and it will probably outlive you. The non-stick cr*p may last 4 years or so if you are very lucky. If you dig around a bit, you can often find a really good pan for a discount. There are always some great offers on cast iron kitchen stuff posted on the cast iron pots website. Ok, that did it for me, now I’m hungry. I think I’m gonna go to the kitchen to fry up some steak and eggs.


  1. bell’ alimento » Cipolle Vegetariane {Vegetarian Onions} - [...] you read right - Vegetarian Onions! Don’t get excited, I am after all serving them with my Pepper Encrusted…
  2. bell’ alimento » Bistecche al Rosmarino {Rosemary Steaks} - [...] you liked this post you might also try: Pepper Encrusted Steaks,┬á Gaucho Steak Sandwich with Chimichurri [...]
  3. 8 Steak Images to Make You Drool | - [...] [...]
  4. Steak au Poivre Recipe | Leite's Culinaria - [...] Pepper Encrusted Steak from Bell’ Alimento [...]

Leave a Reply