Peppered Steaks with Roasted Garlic Butter

Emotional cleanup in aisle five. My poor little dog, being the senior citizen that she is, had to go to the vet yesterday 🙁 She had to get a shot in her hip, and now she is sore and limping around like an old lady. She is utterly traumatized, and wouldn’t even eat her breakfast this morning! Believe me, that is cause for concern. She’s… what’s a nice way to put it… hefty. I mean she was more than willing to take a bite out of my donut, so I’m not seriously concerned. But I can’t help but worry. The poor thing. On an unrelated note, if I ever decide to reproduce, someone please talk me out of it. What kind of wreck would I be with a sick child if I can’t even handle my dog’s sore hip?

She’ll be eating something along the lines of Peppered Steaks with Roasted Garlic Butter for dinner tonight. She deserves it! Let’s start with the compound butter. It’s as simple as it gets. I simply roast a bulb of garlic in the oven until it is soft, golden, and caramelized, then mix it into some softened butter. Viola! I let that roasted garlic butter melt over spicy black pepper-crusted and seared rib-eye steaks. My pup will love it!

Peppercorn-crusted rib-eye steaks dotted with caramelized roasted garlic butter

Prep time
15 mins

Cook time
1 hour

Total time
1 hour 15 mins

Serves 4 to 6


For the Butter

  • 1 head of garlic
  • 1 teaspoon olive oil
  • 5 tablespoons unsalted butter, at room temperature
  • Pinch of kosher salt

For the Steaks

  • 2 tablespoons vegetable oil
  • ¼ cup black peppercorns, crushed
  • 1 tablespoon kosher salt
  • 4 (8 ounce) boneless rib-eye steaks


For the Butter
1. Preheat the oven to 375°F. Slice the garlic in half crosswise and place on a sheet of aluminum foil. Drizzle with the olive oil and wrap the foil around the garlic tightly to seal. Roast for about 1 hour, until the garlic is soft and caramelized. Remove from the oven and let cool slightly. Squeeze the garlic cloves into the bowl of a small food processor with the butter and salt and blend until smooth.

For the Steaks
2. Heat the vegetable oil in a large skillet over medium-high heat. Stir together the pepper and salt in a shallow dish and press both sides of each steak into the mixture to coat. Add the steaks to the pan and cook for 4 to 5 minutes per side, until cooked through. Transfer to a cutting board and let rest for 10 minutes. Slice the steaks into thin slices and spoon the garlic butter over the top.

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