Australian · intermediate
Australian Pepperberry Skillet Steak With Wattleseed Gravy
Pan-seared halal ribeye steaks seasoned with fragrant Tasmanian pepperberry, served alongside roasted butternut pumpkin and topped with a nutty wattleseed pan gravy.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Preheat oven to 400 degrees F (200 degrees C). Toss cubed butternut pumpkin with 1 tablespoon macadamia nut oil and 1/4 teaspoon sea salt on a baking sheet, then roast for 20 minutes until tender and caramelized.
- 02
Pat the beef ribeye steaks dry with paper towels. Season both sides evenly with ground Tasmanian pepperberry and 1/2 teaspoon sea salt.
- 03
Heat the remaining tablespoon of macadamia nut oil in a heavy cast-iron skillet over medium-high heat until shimmering.
- 04
Add the steaks to the skillet and sear for 3 to 4 minutes per side until a deep crust forms and internal temperature reaches 135 degrees F for medium-rare. Transfer steaks to a warm plate to rest.
- 05
Reduce skillet heat to medium, add minced garlic and ground wattleseed, and cook for 30 seconds until fragrant. Pour in halal beef broth to deglaze the skillet, scraping up any browned bits.
- 06
Stir in the cornstarch slurry and simmer for 2 minutes until the gravy thickens. Serve the rested steaks over roasted pumpkin and spoon the warm wattleseed gravy over top.
A LITTLE KITCHEN KNOW-HOW
Pan-searing and pan sauce reduction
Cooking meat at high heat to develop a caramelized crust, then using the browned residual pan drippings with liquid to create an aromatic gravy.
Notes from the kitchen
- Allow the steaks to rest at room temperature for 15 minutes before cooking to ensure even searing.
- If ground pepperberry is unavailable, substitute equal parts cracked black pepper and a pinch of ground allspice.
- Original home-cooking adaptation inspired by Australian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.