Mastering the 15-Minute Pan-Seared Ribeye with Irresistible Cracked Pepper & Mahon-Menorca Cheese Sauce
When the holidays call for something special but your schedule demands efficiency, this Pan-Seared Ribeye with Cracked Pepper & Mahon-Menorca Cheese Sauce answers. Imagine a gourmet-quality meal ready in just 15 minutes, from start to finish. It’s the ultimate culinary shortcut to impress your guests and savor more precious time with loved ones. This dish isn’t just fast; it’s bursting with rich flavors, featuring a perfectly seared steak draped in a luxurious, creamy, and subtly spicy Mahon-Menorca cheese sauce.
This post for Pan-Seared Ribeye with Cracked Pepper and Mahon-Menorca Cheese Sauce is sponsored by Mahon-Menorca Cheese. We extend our sincere gratitude for supporting a brand that helps keep Innocent Delight alive and thriving. #MahonCheese
The holiday season often brings with it a delightful dilemma: how to create a memorable meal without spending endless hours in the kitchen. Traditional holiday roasts like leg of lamb, rack of lamb chops, glazed ham, or prime rib are undeniably impressive, but they often require significant planning and cooking time. While these are fantastic options for large gatherings, what if you’re hosting a more intimate dinner for a smaller crowd? Or perhaps you simply desire an equally elegant, yet refreshingly simple, main course?
For those occasions, I wholeheartedly recommend embracing the unparalleled flavor and relative ease of a high-quality steak. Specifically, a perfectly Pan-Seared Ribeye, elevated by our unique Cracked Pepper & Mahon-Menorca Cheese Sauce. This recipe is a game-changer, proving that a truly magnificent holiday meal doesn’t have to be complicated. In fact, its speed and exquisite taste make it a perfect fit for any festive occasion, whether it’s a quiet family dinner or a lively celebration.
Even if you are planning for a larger gathering, don’t dismiss the power of this incredible sauce. Imagine it drizzled over a grand prime rib, or served alongside individual beef tenderloins. The rich, peppery, and subtly tangy Mahon-Menorca cheese sauce is so versatile and utterly outstanding that it can transform any cut of beef into an extraordinary culinary experience. It’s truly a secret weapon for any home cook looking to add a touch of gourmet sophistication with minimal effort.
I specifically chose Ribeye for this recipe because it offers an incredible balance of flavor and tenderness. For our more intimate holiday at home this year, with fewer ravenous appetites to feed, the ribeye is an ideal choice. Its generous marbling—those beautiful streaks of fat woven throughout the muscle—melts during cooking, basting the meat from within and imparting an unparalleled juiciness and rich, beefy flavor. This makes the ribeye inherently flavorful and forgiving, perfect for achieving that coveted restaurant-quality result right in your own kitchen.
While our two young boys will be with us, and one, as regular readers of my blog know, is a rather selective eater (who likely won’t touch a steak), and the other is still too young to fully appreciate it, this dish is a true celebration for my husband. He is an enormous steak enthusiast! If left to his own devices, he might indulge in steak every single day. However, he is also mindful of his diet, so even his passion for steak is enjoyed in moderation. This holiday ribeye, therefore, becomes a particularly cherished treat, a testament to those special occasions where indulgence is not just allowed but encouraged.
How to Pan-Sear a Perfect Ribeye
Achieving a perfectly cooked steak with a beautiful, caramelized crust and a tender, juicy interior might seem daunting, but it’s surprisingly straightforward with the right technique. I firmly believe that the best way to cook a steak, especially a ribeye, is by combining a high-heat pan-sear with a brief finish in the oven. This two-step method ensures both that desirable crispy exterior and an evenly cooked center.
A cast iron pan is your best friend here. Its ability to retain and distribute stable, consistent heat is unmatched, leading to that gorgeous, deep brown crust. Here’s a detailed guide to achieving steak perfection:
- Bring to Room Temperature: About 30-60 minutes before cooking, remove your ribeye from the refrigerator. Allowing it to come closer to room temperature helps it cook more evenly from edge to center.
- Season Generously: Pat the steak thoroughly dry with paper towels. This is crucial for a good sear. Then, season both sides liberally with coarse salt and freshly cracked black pepper. Don’t be shy with the seasoning; a thick steak can handle it, and much of it will form that flavorful crust.
- Preheat Oven: Preheat your oven to 415°F (215°C).
- Heat the Pan: Place your cast iron skillet over high heat for about 3-5 minutes until it’s smoking slightly. Add 2 tablespoons of unsalted butter and 2 tablespoons of high-smoke-point olive oil (like regular olive oil or grapeseed oil). Let the butter melt and the oil shimmer until it just starts to smoke.
- Sear the Steak: Carefully place the seasoned ribeye into the hot skillet. For a 1-pound steak, sear undisturbed for 2 minutes on the first side. This creates that magnificent crust.
- Flip and Baste: Flip the steak to the other side and cook for another 2 minutes. During this second sear, add a fresh sprig of rosemary to the pan. Use a spoon to continuously baste the steak with the hot, aromatic butter and oil mixture. This infuses the steak with incredible flavor.
- Finish in the Oven: Transfer the entire skillet (be sure it’s oven-safe, like cast iron!) into your preheated oven.
- For Rare (internal temperature 130-135°F / 54-57°C): Cook for 4 minutes. The center will be cool and red.
- For Medium-Rare (internal temperature 140°F / 60°C): Cook for 5 minutes. The center will be warm and red.
- For Medium (internal temperature 155°F / 68°C): Cook for 6 minutes. The center will be pink and firm.
- Crucial Resting Period: Once the desired doneness is reached, carefully remove the skillet from the oven using oven mitts (the pan will be EXTREMELY HOT!). Transfer the steak to a cutting board. Crucially, cover the steak loosely with foil and let it rest for at least 10 minutes. This resting period is non-negotiable! It allows the internal juices, which have been driven to the center by the heat, to redistribute evenly throughout the meat. Without resting, those precious juices would simply run out onto your cutting board, leaving you with a drier steak. During this rest, the steak will also continue to cook slightly, raising its internal temperature by a few degrees.
(Note: For Well Done, 165°F / 74°C, you might need 7-8 minutes, but a ribeye is best enjoyed medium-rare to medium to fully appreciate its tenderness and flavor.)
By following these steps, you’re not just cooking a steak; you’re crafting an experience. And while your steak is resting, you’ll have the perfect window to whip up our incredible Mahon-Menorca Cheese Sauce, ensuring your entire meal comes together in that astonishing 15-minute timeframe!
For us, celebrating Christmas means indulging in truly spectacular food. And while a perfectly pan-seared ribeye is a delicious standalone, it’s the rich, creamy, and subtly spicy Cracked Pepper & Mahon-Menorca Cheese Sauce that truly transforms this dish into an unforgettable holiday centerpiece. The best part? You can prepare this incredible sauce while your steak is in the oven and then resting, bringing the entire meal together in a remarkable 15 minutes! That’s a win-win in my culinary playbook!
How to Make Cracked Pepper & Mahon-Menorca Cheese Sauce
This exquisite Cracked Pepper & Mahon-Menorca Cheese Sauce is surprisingly simple to create, building upon the classic French béchamel sauce technique. Béchamel, one of the five “mother sauces” of French cuisine, forms a smooth and creamy base that perfectly showcases the unique flavors of Mahon-Menorca cheese and cracked black pepper. You’ll need just a few key ingredients:
- Unsalted Butter
- All-Purpose Flour
- Whole Milk
- Plenty of freshly Cracked Black Pepper
- Shredded Raw Mahon-Menorca Cheese
Here’s how to make this velvety, flavorful sauce:
- Melt Butter: In a small saucepan over medium heat, melt 1 tablespoon of unsalted butter.
- Create a Roux: Once the butter is melted and sizzling, add 1 tablespoon of all-purpose flour. Whisk continuously for about 1 minute to create a smooth paste, known as a roux. This roux is what will thicken your sauce.
- Gradually Add Milk: Slowly, a little at a time, pour in 1 cup of whole milk, whisking constantly to incorporate the roux and prevent lumps. Continue to whisk until the sauce is smooth and creamy.
- Thicken: Bring the sauce to a gentle simmer, continuing to whisk occasionally. Cook for about 2 minutes, or until the sauce visibly thickens to your desired consistency. It should be thick enough to coat the back of a spoon.
- Add Pepper: Remove the pan from the heat. Stir in at least ½ teaspoon of freshly cracked black pepper. You can add up to 1 teaspoon, or even more, depending on how much peppery kick you desire. The freshly cracked pepper is key here, as it provides a more robust and aromatic flavor than pre-ground pepper.
- Incorporate Cheese: Immediately add 1 cup of shredded Raw Mahon-Menorca Cheese to the hot sauce. Stir gently until the cheese has completely melted and is fully incorporated, creating a smooth, luscious, and homogenous sauce. The residual heat from the béchamel will melt the cheese perfectly without overcooking it.
- Season and Serve: Taste the sauce and add a pinch of salt if needed. The Mahon-Menorca cheese already provides a good amount of savory flavor, so season cautiously.
Pour this incredible sauce generously over your rested, sliced ribeye, and voila! You have created a perfect, gourmet-level holiday dinner that looks and tastes like it took hours, but was ready in minutes. It’s an unforgettable pairing that balances the richness of the steak with the creamy, piquant notes of the cheese and pepper.
The star ingredient in our incredible sauce is, of course, Mahon-Menorca Cheese. I’ve previously highlighted these remarkable cheeses in my post for Mahon-Menorca Pinwheels with Fig Jam and Serrano Ham, which are absolutely perfect for the holiday appetizer round. But if you missed that, here’s some fascinating and important information about this exceptional product that contributes so much to its unique flavor profile.
History of Mahon-Menorca Cheese
Mahon-Menorca Cheese is far more than just a delicious dairy product; it carries a prestigious Protected Designation of Origin (P.D.O.) status, formerly known as Protected Guarantee of Origin (P.G.O.). This significant designation signifies that the cheese’s quality and characteristics are intrinsically linked to its geographical origin – the beautiful island of Menorca, part of Spain’s Balearic Islands. The unique combination of the island’s specific geographic and climatic factors, coupled with the traditional methods of cheesemaking and aging that have been faithfully preserved for centuries, profoundly influences the final balance, texture, and flavor of the cheese. This is not just a cheese; it’s a taste of Menorcan heritage.
The history of cheesemaking on Menorca dates back millennia, with archaeological findings such as pottery remains suggesting that cheese was produced on the island as early as 3000 BC. By the 13th century, Menorcan cheese had already become an important commodity in foreign trade. However, it wasn’t until the 18th century, during the British rule of the island, that the name “Mahon” was first coined, referencing the product’s primary shipping port. This name became synonymous with the cheese itself. In 1985, the Guarantee of Origin was officially conferred, solidifying its protected status. Then, in 1997, its denomination was updated and expanded to become “Mahon-Menorca,” further emphasizing its connection to its unique island home.
Types of Mahon-Menorca Cheeses
The P.D.O. Mahon-Menorca encompasses a fascinating range of cheeses, each distinguished by its degree of maturity and offering a unique sensory experience:
- TENDER (Tierno): This is the youngest of the Mahon-Menorca cheeses, aged for a brief period of 21 to 60 days. It boasts a soft, creamy, and elastic texture with a yellowish-white interior. Its crust is very thinly developed. The flavor is mild, fresh, and predominantly milky, with delicate undertones of butter. It’s a gentle introduction to the Mahon-Menorca family, perfect for those who prefer lighter cheese flavors.
- SEMI-CURED (Semi-Curado): Aged for 2 to 5 months, the Semi-Cured variety is perhaps the most characteristic and recognizable Mahon-Menorca. Its crust develops a distinctive orange hue, often from being rubbed with olive oil, paprika, or butter during its maturation process. The cheese itself is firm yet remains easy to cut, often revealing irregular holes throughout its paste. Its milky taste and flavor are more developed than the Tender, offering richer notes with reminiscences of toasted nuts and dried fruit. This type strikes a wonderful balance between freshness and complexity.
- CURED (Curado): A true delicacy reserved for discerning cheese connoisseurs, the Cured Mahon-Menorca is aged for more than 5 months, often extending to over a year. Its texture is firm, hard, and considerably less creamy than its younger counterparts. In its most advanced stages of maturity, it becomes crumbly and breaks or flakes upon being cut, rather than slicing cleanly. This cheese offers a highly developed, robust flavor and aroma. Expect a complex, intense, and often piquant taste with notes of caramel, leather, and a sharp, salty finish.
In addition to these traditional classifications, there is also a distinct Traditional Style cheese made with Raw Milk, typically aged for 6 months or more. This particular cheese offers an exceptionally complex and intense flavor profile, benefiting from the nuances of raw milk and extended aging. It was precisely this Raw Mahon-Menorca Cheese that I selected for our Cracked Pepper and Mahon-Menorca Cheese sauce. Its incredible depth of flavor and unique characteristics truly elevate the sauce, providing a richness and tang that perfectly complements the robust ribeye steak.
Where to Find Mahon-Menorca Cheese
As I mentioned in my previous post, these wonderful Mahon-Menorca cheeses are readily available across the United States. You won’t have to embark on a treasure hunt to find them. Keep an eye out for them at your local grocery stores and specialty food markets. Some of the well-known retailers that typically carry Mahon-Menorca Cheese include:
- Fairway
- West Side Market
- Gourmet Garage
- Safeway
- Whole Foods Market
- Kroger
- Costco
- Central Markets
- Central (this might refer to Central Market, or a specific local chain)
- Town & Country Markets
Don’t hesitate to ask your local cheesemonger or the dairy department staff if you can’t spot it immediately. They are often happy to help you discover this exceptional Spanish cheese.
Well, now you know what will be gracing our Christmas dinner table this year! If you’re seeking inspiration for a truly special, yet surprisingly quick and easy holiday meal, then I sincerely hope you will give this recipe for Pan-Seared Ribeye with Cracked Pepper and Mahon-Menorca Cheese Sauce a try. It’s a dish that promises to deliver maximum flavor with minimal fuss, leaving you more time to cherish the moments that matter most. Happy Holidays and happy cooking!
Pan-Seared Ribeye with Cracked Pepper & Mahon-Menorca Cheese Sauce
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Ingredients
Pan-Seared Ribeye
- 1 lbs Ribeye steak
- 2 tbsp Butter unsalted
- 2 tbsp Olive oil cooking type
- 1 sprig Rosemary fresh
- Salt and pepper to taste
Cracked Pepper and Mahon-Menorca Cheese Sauce
- 1 tbsp Butter unsalted
- 1 tbsp Flour all purpose
- 1 cup Whole milk
- 1 cup Mahon-Menorca Cheese raw, shredded
- 1/2 teaspoon Black pepper cracked, up to 1 teaspoon, depending on how spicy you like it
Instructions
Pan-Seared Ribeye
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Remove the steak from the fridge at least a half hour before cooking to allow it to come to room temperature. Pat dry with paper towels.
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Preheat your oven to 415°F (215°C).
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Generously season the ribeye steak on both sides with salt and freshly cracked black pepper.
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In a cast iron skillet, melt butter and olive oil over high heat until sizzling and just beginning to smoke.
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Carefully place the seasoned steak into the hot skillet and cook undisturbed for two minutes to achieve a beautiful crust.
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Flip the steak to the other side and cook for another two minutes.
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At this point, add the fresh rosemary sprig to the pan. Using a spoon, baste the hot rosemary-infused oil over the top of the steak for enhanced flavor.
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Transfer the skillet (with the steak) into your preheated oven. Cook for 4 minutes for rare, 5 minutes for medium-rare, or 6 minutes for medium doneness.
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Using oven-safe mitts, carefully remove the skillet from the oven (the skillet will be VERY HOT, so exercise extreme caution). Transfer the steak to a clean cutting board.
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Cover the steak loosely with foil and let it rest for a minimum of 10 minutes. This essential step allows the juices to redistribute, ensuring a tender and moist steak.
Cracked Pepper and Mahon-Menorca Cheese Sauce
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While your steak is in the oven and resting, begin preparing the sauce.
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In a separate pan, melt 1 tablespoon of unsalted butter over medium heat. Add 1 tablespoon of all-purpose flour and whisk well for about 1 minute to form a roux.
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Gradually start adding 1 cup of whole milk, a little at a time, whisking constantly to achieve a smooth and lump-free consistency.
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Continue to cook the sauce over medium heat for about 2 minutes, whisking occasionally, until it thickens to your desired consistency.
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Remove the pan from the heat. Add ½ to 1 teaspoon of freshly cracked black pepper and mix well.
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Immediately add 1 cup of shredded Raw Mahon-Menorca Cheese to the hot sauce.
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Stir until the cheese is completely melted and incorporated into the sauce, creating a smooth and luscious texture.
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Taste the sauce and add salt if needed, keeping in mind the cheese already contributes a savory flavor.
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Slice the rested steak against the grain, pour the warm Mahon-Menorca cheese sauce generously over it, and savor every delicious bite!
Nutrition
This post is proudly sponsored by Mahon-Menorca Cheese, bringing you authentic European flavors.
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