Carolina Kitchen: Peppered steak

Photo: WLOS staff

By Foothills Wellness Center Chef Melissa LeRoy and Dr. Joe Picone


  • 2 ribeye steaks
  • 2 tsp coarse ground black pepper
  • .25 tsp sea salt
  • 2 TBSP Coconut oil
  • .25 cup beef broth
  • 1 TBSP tomato paste
  • 1 TBSP balsamic vinegar


  • Press the pepper and salt evenly on both sides of the steak.
  • In a large skillet heat the oil. Cook the steaks for 6 minutes turning once or until desired temperature is reached. Transfer to a plate.
  • In a small bowl combine and whisk the broth, tomato paste and vinegar. Pour broth into the skillet. Cook for 2 minutes, stirring to loosen any browned bits or until boiling and thickened.
  • Spoon the sauce over the steaks.
close video ad
Unmutetoggle ad audio on off