Black Pepper Ribeye

Nothing beats the sizzle of a perfectly seared ribeye. Coated with crushed Kampot black pepper and finished with a buttery pan sauce, this dish is a carnivore’s dream with a spicy kick.

🧂 Ingredients

• 1 ribeye steak (approx. 300g)
• 1 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves, smashed
• Fresh rosemary or thyme sprig (optional)
• Salt (to taste)
• Coarsely cracked Sela Kampot black pepper

🍳 Instructions

1. Take the steak out of the fridge 30 minutes before cooking. Pat dry and season generously with salt and Kampot black pepper on both sides.
2. Heat olive oil in a heavy skillet over high heat. Once hot, sear the steak for 2–3 minutes on each side for medium-rare (adjust to your preferred doneness).
3. Reduce heat to medium, add butter, garlic, and herbs. Baste the steak with the melted butter for 1 minute.
4. Transfer the steak to a plate and let it rest for 5 minutes before slicing.
5. Sprinkle with a final touch of Kampot black pepper before serving.

🌿 Tip

Serve with roasted potatoes or a fresh green salad — and don’t forget a glass of red wine to round it off.

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