Go Back

Pimento‑Crusted Steak with Rum‑Peppercorn Pan Sauce & Crispy Thyme Potatoes

Print Recipe Leave a Review

Ingredients

  • 2 ribeye or NY strip steaks (10–12 oz each)
  • 1 tablespoon whole pimento (allspice)
  • 1 teaspoon black peppercorns
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 tablespoon brown sugar
  • 1 tablespoon neutral oil
  • 2 tablespoon butter
  • 3 sprigs thyme
  • 2 smashed garlic cloves
  • 1 tablespoon crushed black peppercorns
  • ½ cup beef stock
  • ¼ cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire
  • Salt to taste
  • 1 lb baby gold potatoes, halved
  • 2 tablespoon butter
  • 2 tablespoon oil
  • 4–5 thyme sprigs
  • Salt + black pepper

Instructions

  • Make the Pimento Crust Toast the pimento and peppercorns until fragrant, then grind them. Mix with paprika, garlic powder, onion powder, salt, and brown sugar. Press this mixture firmly onto the steaks. Pro Tip: The crust should look like a deep, warm bark—never dusty or loose.
  • Crisp the Thyme Potatoes Parboil the potatoes until just tender. Pan‑fry in butter + oil with thyme sprigs until the cut sides turn golden and crisp. Cue: They should sound like tiny applause in the pan.
  • Sear the Steak Heat a cast‑iron pan until very hot. Sear the steaks 2–3 minutes per side. Add butter, thyme, and garlic, then baste. Target Temps: Medium‑rare: 128–130°F Medium: 135°F Rest 8–10 minutes.
  • Make the Rum‑Peppercorn Pan Sauce Using the same pan: Toast crushed peppercorns. Add Wray & Nephew and reduce until syrupy. Add beef stock and reduce by half. Stir in cream, Dijon, and Worcestershire. Simmer until glossy. Optional Chef’s Touch: Add 1–2 drops of Rivers rum right before serving for a lifted, aromatic finish.