Looking for a dish that brings together the best of Spanish cooking in just a few steps? This ribeye with Padrón peppers is just what you need: juicy meat, bold flavor, and that little green surprise the peppers bring. In this recipe, I’ll show you how to get a perfectly seared ribeye, full of rosemary and garlic aroma, paired with a vibrant sauté of Padrón peppers. Ideal for special meals or whenever you want to treat yourself to something tasty without too much fuss.
It’s one of those recipes that doesn’t need frills: good meat, some lovingly sautéed peppers, and little else. The result is a dish full of flavor, perfect for mopping up with bread and enjoying unhurried. Perfect for a special meal or to give yourself a little treat at home, without complications or long hours in the kitchen.
I’ll also explain how to nail the perfect doneness on the ribeye and how to sauté the peppers so they’re tender but still have that lively kick we love.
Keep reading and discover how to turn these humble ingredients into a dish that wins you over.
Ingredients
- 2 beef ribeye steaks (Rib eye)
- Flaky salt
- Pepper
- Oil for frying
- Fresh rosemary
- Fresh young garlic
- 250 g Padrón peppers
- Lime (optional)
Preparation
- Heat a large WMF stainless-steel pan over medium-high heat (you can use the Ultimate with handle or the two-handled one). Pat the ribeyes dry with paper towels—this will help them brown better.
- When the pan is nice and hot, add a little oil and sear the ribeyes for 1 to 2 minutes per side, until a golden, crispy crust forms.
- Lower the heat to the minimum or turn it off, add the rosemary and young garlic, and let the meat rest for a few minutes in the residual heat. If you prefer, you can transfer it to a low oven (50–60 °C) until it reaches about 57 °C in the center for a perfect medium. At this point, season with salt and pepper to taste.
- Meanwhile, prepare the peppers: heat a little oil in another stainless-steel pan and sauté them over high heat until they start to brown. Add salt and, if you’d like a different touch, a few drops of lime.
- Serve the ribeyes on plates with the Padrón peppers on the side and, if you like, garnish with the rosemary and aromatic garlic.
Comments
Claudia&Julia said:
Hola Rafel,
¡Muchas gracias! Ciertamente, esta receta es un ejemplo de que lo sencillo puede ser también algo exquisito. Solo hace falta un buen producto y una buena sartén para prepararlo ;)
¡Saludos!
Claudia&Julia said:
¡Muchas gracias Melisa!
Nos alegra que te gusten las recetas y esperamos que disfrutes con ellas, tanto al cocinarlas como al saborearlas ;)
¡Saludos!
Rafel Suau Palou said:
Esta receta de entrecot con pimientos de Padrón destaca por su sencillez y equilibrio de sabores. El entrecot, marcado al punto con aroma de ajo y romero, se acompaña de pimientos salteados que aportan color y un toque de sorpresa. Es una propuesta perfecta para disfrutar de la esencia de la cocina española sin complicaciones, con resultados dignos de restaurante.
Melisa said:
Me parece un blog muy interesante y con recetas muy chulas.