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When we visited the Basque region, piquillo peppers were on so many menus. Sometimes they were simply prepared alongside grilled meats and other times, they were stuffed with meat or cheese. When I got back home to Dallas, I was determined to recreate that same flavors. Enter: my Basque-Style Roasted Piquillo Peppers with Seared Ribeye.
We took a cooking class while in San Sebastián, and while we didn’t make this particular dish, I asked the instructor about the peppers and how they prepare them. I was surprised by just how simple the method was—yet that’s the beauty of Basque-style cooking. Beautiful ingredients, prepared simply, so they can truly shine.
Although they look similar in the jar, piquillos and regular roasted red bell peppers are actually quite different. Piquillos are smaller, more intensely flavored, and prized for their balance of sweetness and subtle smokiness. Regular roasted red peppers are milder, sweeter, and less structured. I don’t recommend subbing in roasted red bell peppers for this dish. Trust me—it’s worth it to order a jar of piquillo peppers on Amazon.
Once you get your hands on a jar, it’s quick and easy to prepare the rest of this dish. You just need the lovely peppers + a beautiful ribeye. It’s so simple, but really has that wow factor.
Ingredients:
- Extra Virgin Olive Oil
- Garlic Cloves
- Jarred Roasted Piquillo Peppers
- Kosher Salt
- Granulated Sugar
- Sherry Vinegar (Optional)
- Ribeye Steak
- Unsalted Butter
- Fresh Thyme
- Flaky Salt
- Fresh Parsley
Step-by-Step:
step one: let the ribeye rest
Let the steak rest at room temperature for about 30 minutes before cooking — this helps it cook more evenly.
step two: sauté the garlic
In a large skillet set over medium-low heat, add the olive oil and sliced garlic. Cook until the garlic is just golden and fragrant, 1 to 2 minutes.
step three: cook the peppers
Add the drained piquillos, salt, and sugar. Cook gently, flipping once or twice, until they’re heated through and slightly caramelized around the edges, about 10 minutes.
step four: add the vinegar
For a little brightness, add a splash of sherry vinegar just before serving. Reduce the heat to low and keep warm while you prepare the steak.
step five: season the steak
Pat the ribeye dry and season it generously all over with salt and black pepper, if using.
step six: heat the skillet
Heat a large cast-iron skillet over medium-high heat until very hot. Add a drizzle of oil, then carefully place the steak in the skillet. You should hear a big sizzle!
step seven: cook the steak
Sear for 3 to 4 minutes, undisturbed, until it develops a deep golden crust. Flip and sear the other side for another 3 to 4 minutes.
step eight: baste the steak
Reduce the heat to medium-low and add the butter and fresh thyme to the pan. As the butter melts and foams, tilt the pan slightly and spoon the melted butter over the steak for 1 to 2 minutes to baste it and infuse it with the thyme flavor. Continue to cook until a meat thermometer reaches 130°F for medium-rare.
step nine: rest the steak
Transfer the steak to a cutting board and let it rest for 10 minutes before slicing. This is important for juicy steak!
step ten: slice and serve
When ready to serve, slice it against the grain and plate it on a platter, scattering the warm Basque-style piquillo peppers around it. Spoon some of the garlicky piquillo pepper oil over the top and finish with a sprinkle of flaky salt and freshly chopped parsley, if desired.
recipe faqs:
Yes! This would be delicious with anything fatty and flavorful like a strip steak, skirt steak, or chuck steak.
Sure! Just skip the basting step to avoid the mess, but a grilled steak would still be delicious. Honestly- any cut of meat works well alongside these peppers… so if you have your “signature” steak that you make at home… make it! Just pair it with the peppers for a pop of WOW.
I hope this Basque-Style Roasted Piquillo Peppers with Seared Ribeye transports you and your family to Spain! Once you try it, comment below and let me know what you think.
looking for more steak recipes like this one? try these!
Steak with Italian Salsa Verde and Veggies
Whole30 Peppered Steak Stir-Fry
Basque-Style Roasted Piquillo Peppers with Seared Ribeye
Ingredients
For the Peppers:
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 (10.2-ounce) jar (about 10–12) roasted piquillo peppers, drained
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- Splash of good sherry vinegar (optional)
For the Ribeye:
- 1 thick-cut (1½–2 inch) ribeye steak (about 1 pound)
- Kosher salt, to taste
- Freshly ground black pepper optional, to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 sprigs fresh thyme
- Flaky salt, for serving
- Finely chopped fresh parsley, optional, for garnish
Instructions
- Let the steak rest at room temperature for about 30 minutes before cooking. This helps it cook more evenly.
- In a large skillet set over medium-low heat, add the olive oil and sliced garlic. Cook until the garlic is just golden and fragrant, 1 to 2 minutes.
- Add the drained piquillos, salt, and sugar. Cook gently, flipping once or twice, until they’re heated through and slightly caramelized around the edges, about 10 minutes.
- For a little brightness, add a splash of sherry vinegar just before serving. Reduce the heat to low and keep warm while you prepare the steak.
- Pat the ribeye dry and season it generously all over with salt and black pepper, if using.
- Heat a large cast-iron skillet over medium-high heat until very hot. Add a drizzle of oil, then carefully place the steak in the skillet. You should hear a big sizzle!
- Sear for 3 to 4 minutes, undisturbed, until it develops a deep golden crust. Flip and sear the other side for another 3 to 4 minutes.
- Reduce the heat to medium-low and add the butter and fresh thyme to the pan. As the butter melts and foams, tilt the pan slightly and spoon the melted butter over the steak for 1 to 2 minutes to baste it and infuse it with the thyme flavor. Continue to cook until a meat thermometer reaches 130°F for medium-rare.
- Transfer the steak to a cutting board and let it rest for 10 minutes before slicing. This is important for juicy steak!
- When ready to serve, slice it against the grain and arrange it on a platter, scattering the warm Basque-style piquillo peppers around it. Spoon some of the garlicky piquillo pepper oil over the top and finish with a sprinkle of flaky salt and freshly chopped parsley, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
The flavors of this dish are amazing, which is sort of a thing around here 🙂 The crazy good piquillo peppers (which were completely new to me) are a marriage made in heaven with the beef finished with thyme brown butter, and the sherry vinegar finish for the peppers is a must! I made this with the Hasselback potatoes and the little gem salad with creamy Parmesan and pepper dressing. It was a gorgeous and incredible meal. Thank you!
What sides would you pair with this dish?
So many options! It would be great with crusty bread, a big green salad (like this one!), or my Herbed Hasselback Potatoes.