Garlic Pepper Steak Medallions – Juicy Skillet Dinner

Garlic Pepper Steak Medallions are a classic skillet-style dinner rooted in simple steakhouse technique. Thick-cut steak portions are seasoned generously, seared quickly, and finished with butter and garlic to create a dish that feels rich and familiar without complicated preparation. This approach has long been used in home kitchens to make the most of tender cuts while keeping cooking time short.

Steak medallions are prized for their tenderness and even cooking. When paired with cracked black pepper and fresh garlic, the result is bold yet balanced, allowing the natural flavor of the beef to remain at the center. The quick pan sauce that forms in the skillet adds depth without masking the meat.

Garlic Pepper Steak Medallions work well for family dinners, date nights at home, or anytime a satisfying protein-forward meal is needed. With minimal ingredients and clear technique, the dish delivers dependable results and a comforting, savory finish.

Ingredients Overview

Steak is the foundation of Garlic Pepper Steak Medallions. Tender cuts such as filet mignon, sirloin, or ribeye center-cut portions work best. These cuts cook evenly and stay juicy when seared over high heat. Cutting the steak into thick medallions promotes a golden crust while keeping the interior tender.

Black pepper is a defining seasoning. Freshly cracked pepper offers sharper aroma and warmth than pre-ground versions. Using it generously forms a light crust that complements the beef rather than overpowering it.

Garlic adds savory depth. Fresh cloves are preferred, lightly crushed or minced so they release flavor quickly in hot butter without burning.

Butter and olive oil are used together. Olive oil raises the smoke point for searing, while butter adds richness and helps carry garlic flavor through the pan. A small amount goes a long way.

Salt enhances the natural flavor of the steak. Coarse kosher salt distributes evenly and helps form a proper sear. Fresh herbs such as thyme or rosemary are optional but fit naturally with garlic and pepper.

Step-by-Step Instructions

Remove the steak from the refrigerator about 20 minutes before cooking so it can come closer to room temperature. Pat the medallions dry with paper towels to remove excess moisture.

Season both sides of the steak generously with salt and cracked black pepper, pressing lightly so the seasoning adheres.

Heat a heavy skillet, preferably cast iron, over medium-high heat. Add olive oil and allow it to heat until shimmering.

Place the steak medallions in the pan without crowding. Sear undisturbed for two to three minutes per side, depending on thickness, until a deep golden crust forms.

Reduce heat to medium. Add butter and garlic to the skillet. As the butter melts, tilt the pan slightly and spoon the garlic butter over the steaks. Add herbs if using.

Continue cooking, basting frequently, until the steaks reach the desired doneness. For medium-rare, this usually takes another one to two minutes.

Remove the steaks from the pan and let them rest for five minutes. This allows juices to redistribute and keeps the meat tender. Spoon a little of the pan butter over the medallions before serving.

Tips, Variations & Substitutions

Using a hot, dry pan at the start is key to proper browning. Adding butter too early can cause burning.

If cooking thicker medallions, finishing them briefly in a low oven helps control doneness without over-searing the exterior.

For extra richness, a splash of beef broth can be added to the pan after cooking, creating a light pan sauce when reduced slightly.

If fresh garlic is not available, garlic powder can be used sparingly, though the flavor will be softer.

Serving Ideas & Occasions

Garlic Pepper Steak Medallions pair naturally with roasted potatoes, mashed potatoes, or buttered vegetables. Green beans, asparagus, or a simple salad balance the richness of the steak.

For a lighter plate, serve the medallions over sautéed spinach or alongside roasted cauliflower. The pan butter works well drizzled over vegetables.

This dish suits both everyday dinners and more relaxed entertaining, as it cooks quickly and plates neatly.

Nutritional & Health Notes

Steak provides protein, iron, and essential nutrients. Portion size plays an important role in balance, especially when paired with butter.

Cooking with minimal added ingredients keeps the focus on quality meat rather than heavy sauces. Serving with vegetables helps round out the meal.

Garlic Pepper Steak Medallions fit comfortably into home cooking routines when enjoyed alongside varied sides and mindful portions.

FAQs

Q1: What cut of steak works best for medallions?
Filet mignon and sirloin are most common, though ribeye center cuts also work well.

Q2: How do I know when the steak is done?
Use a thermometer if needed: 130–135°F for medium-rare, 140–145°F for medium.

Q3: Can this be cooked on a grill?
Yes. Grill over high heat and finish with garlic butter after removing from the grill.

Q4: Should the pepper be coarse or fine?
Coarsely cracked pepper provides better texture and aroma.

Q5: Why rest the steak after cooking?
Resting keeps juices inside the meat, improving tenderness.

Q6: Can this recipe be doubled?
Yes, but cook the steaks in batches to avoid overcrowding the pan.

Q7: Are herbs necessary?
No. They add aroma but are optional.

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