Preparation Time: 10 minutes

Serves 4

What you will need:

1.2 kg Galician rib-eye steak, bone-in, room temperature
2 tbsp Vegetable oil
½ tbsp Black pepper
¼ tbsp Salt
1 tbsp Olive oil
6 Piquillo peppers, de-seeded and chopped
3 Garlic cloves, thinly sliced

Pat the steak dry and rub with the vegetable oil, black pepper and salt. Set aside.

Place a cast iron skillet onto a high heat. Once your pan is smoking hot, place the steak in the pan. For medium-rare, cook for 5-6 minutes and for medium cook for 8-9 minutes. Turn every few minutes to avoid burning.

Once cooked, remove the steak from the pan and place in a large dish. Cover with foil and allow to rest for at least 5 minutes before serving.

While the steak is resting, place a small saucepan onto a medium heat, add the olive oil, piquillo peppers and garlic and sauté for 5 minutes.

To serve, slice the steak and serve topped with the cooked peppers. Enjoy with a glass of Beronia Reserva Rioja.

 

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Wine match: Beronia Rioja Reserva

Beronia Reserva is matured for 18 months in mixed French and American oak barrels. It has complex flavours of wild fruits, chocolate and leather, with hints of clove and sweet spice. It’s well-structured with a velvety texture, fine tannins and a lingering finish.

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