Peppercorn-Crusted Steak with Sautéed Bell Peppers and Onions

1.Pat the steaks dry with paper towels. Place the whole peppercorns in a resealable plastic bag or between two sheets of parchment paper. Use a rolling pin or the bottom of a heavy pan to crush the peppercorns into coarse pieces.

2.Generously season both sides of the steaks with salt. Press the crushed peppercorns firmly onto all sides of the steaks, creating a crust.

3.Heat 1 tablespoon of olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.

4.Carefully place the steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or adjust time based on desired doneness. For thicker steaks, you can also sear the edges.

5.Reduce the heat to medium. Add the butter, smashed garlic cloves, and rosemary or thyme sprig (if using) to the skillet. Tilt the pan and spoon the melted butter and aromatics over the steaks continuously for 1-2 minutes.

6.Remove the steaks from the skillet and let them rest on a cutting board for at least 5-10 minutes before slicing.

7.While the steaks are resting, add the remaining 1 tablespoon of olive oil to the same skillet (or a separate one if preferred) over medium heat.

8.Add the sliced onions and bell peppers to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly caramelized.

9.Season the sautéed vegetables with salt and pepper to taste.

10.Slice the rested steaks against the grain. Serve the sliced steak immediately with the sautéed bell peppers and onions on the side.