Pepper Steaks

My husband loves pepper.  I like pepper, probably more than salt.  This recipe for Pepper Steaks is my favorite way to cook a good steak.  It is rich and hearty and depending on what cut of steak you use, soooo tender.  I personally use Ribeye steaks when cooking this recipe.  Give it a try, you will love it.

Pepper Steaks

2 thick cut, quality, Ribeye steaks
2 Tbsp. real butter + 2 Tbsp. real butter more or less
1 Tbsp. olive oil
1/4 cup  soy sauce
1/4 c. fresh ground pepper

Rub butter on both sides of each steak and put into a plastic bag.  Add soy sauce into bag and marinate in the refrigerator at least 1 hour.  Ground fresh pepper into a small cup.  Remove steaks from the bag and press as much pepper as desired on 1 side ONLY of each steak. 

Over medium heat in skillet (I use cast iron), add 2 Tbsp. real butter and 1 Tbsp. olive oil.  Once butter melts, sear your steaks on the non-pepper side first, until close to desired consistency (rare, medium rare, well done, etc.)  then turn over once and sear the other side.  Remove from heat and let rest on a plate for about 5 minutes before cutting.  This will allow the juices to remain in the steaks.

Serve!