Rainbow Pepper Crusted Ribeye Steaks with Wild Mushroom Compound Butter

Serves 2

Steak dinners are usually the mark of a special occasion and can be made to feel decadent. It normally entails an outing to big, fancy restaurant and the check that follows. Why spend that money on table service when you can make these restaurant quality steaks in the comfort of you own home. You won’t only be saving money but you’ll sure be impressive.

Rainbow pepper crusted ribeye steaks with wild mushroom compound butter.

Using a blend of peppercorns of various colors – black, white, pink and green – puts a twist on this classic steak preparation. To get the coarse texture you want in this recipe, seal the peppercorns in a plastic bag and crush them with a rolling pin, a meat mallet or the bottom of a heavy pan.


Wild Mushroom Compound Butter

  • ½ cup (10g) mixed dried mushrooms
  • ⅓ cup (80ml) boiling water
  • 2 shallots, finely chopped
  • 1 garlic clove, finely minced (I use my microplane)
  • 1½ tablespoons thyme, finely chopped
  • ½ cup (125ml) sherry or port
  • 4.4 ounces (125g) unsalted butter softened
  • Flaky sea salt & freshly ground black pepper


  • 2 x 10-12 ounces (283g-340g) bone-in ribeye steaks (preferable wagyu or prime)
  • olive oil
  • ¼ cup rainbow peppercorns, coarsely crushed (see above to prep)
  • Flaky sea salt

Remove the steaks from the refrigerator and 1hr before cooking to allow to come to room temperature.

  1. To prepare the compound butter: place the mushrooms in a heatproof bowl, pour over the boiling water and soak for 15 minutes. Drain and reserve the liquid and finely chop the mushrooms. Place the mushrooms, reserved liquid, shallot and sherry in small saucepan over medium heat and bring to a boil. Cook for 6-7 minutes or until most of the liquid has evaporated. Stir in the thyme and place in a bowl to cool. Add the butter, salt and pepper and mix well to combine. Place the butter in the center of a sheet of parchment paper and shape into 8 inch (20cm) log. Roll to close and wrap in plastic wrap or aluminum foil, twisting the ends to seal, and refrigerate for 30 minutes or until firm.
  2. Cook the steaks: While you mushrooms are reducing preheat your grill to high heat. Brush the steaks on both sides with olive oil. Season with salt and press the coarse pepper evenly on both sides of the steaks. Grill until golden brown and slightly charred, 3 to 4 minutes. Flip the steaks over, cover the grill, and continue cooking for 5 to 6 minutes for medium-rare.
  3. Remove the steaks to cutting board or platter, and place a ½ inch (1.25cm) slice of the butter on each steak and tent loosely with foil. Let it rest for 5 minutes, then slice across the grain and add 1 more slice of butter. Serve with smashed potatoes and grilled shallots.


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