Black Pepper Angus Steak: Try Out the Recipe At Home!

Black pepper Angus steak is a mouthwatering recipe that combines flavorful Angus beef steaks with a simple, yet robust, black pepper seasoning. This easy recipe only requires a few ingredients, but results in an incredible steak dinner packed with savory umami flavor.

Angus beef is among the highest-quality cuts of beef available. Angus cattle are a breed known for their rich, buttery marbling that results in exceptionally tender, juicy steaks.

Black Angus beef is USDA-graded as ‘prime,’ making it the top level of quality you can buy. Due to its extensive marbling, Angus steak is perfect for simple preparations like this black pepper recipe where the flavor of the deliciously fatty beef shines.

The black peppercorn crust on the steaks adds a punch of spice and warmth that complements the meaty flavors. Fresh cracked black pepper packs some heat, but also has earthy, citrusy notes that balance the rich fattiness of a well-marbled prime steak. This simple preparation keeps the spotlight on the flavor of the Angus beef while giving it a little extra oomph.

This black pepper Angus steak recipe is easy to double or triple for entertaining or feeding a crowd. And the preparation is simple enough for even novice cooks. You’ll wow your guests and feel like a master chef with these restaurant-quality steaks made right at home. Keep reading to learn why this just might become your new favorite special occasion meal.

Why You’ll Love This Recipe

Black pepper Angus steaks make for an indulgent, crowd-pleasing meal for so many reasons:

  • Maximum flavor – By starting with the highest quality prime Angus beef and adding a flavor-packed black peppercorn crust, you end up with an incredible depth of beefy, peppery flavor in every bite. The simplicity of the preparation means none of the complex flavors of the ingredients are lost.
  • Tender and juicy – Well-marbled Angus steak cooked quickly over high heat turns out incredibly tender and mouthwateringly juicy. The pepper crust adds texture while sealing in the juices. This is steak at its very best!
  • Easy to execute – Having just a handful of ingredients and simple preparation, these steaks could not be easier to make. Even novice cooks can pull off this impressive restaurant-quality meal at home.
  • Quick cooking time – Steaks are a fast-cooking dinner. The whole meal from start to finish takes less than 30 minutes of active cooking time. Minimal prep and clean-up are required.
  • Impressive presentation – With beautiful marbling, a hearty char crust, and a cracked black pepper coating, these steaks look as amazing as they taste. Serve the steaks on their own or with your choice of simple sides to wow your guests.
  • Flexible portions – This recipe can easily be adjusted to feed any number of people. Cook 2 steaks for an intimate dinner or increase the quantities to serve the whole family or a backyard barbecue crowd.

With outstanding flavor, ease of cooking, quick prep, and visual appeal, black pepper Angus steaks make for an exceptional meal any night of the week. The combination of high-quality beef and punchy seasoning guarantees rave reviews anytime you serve it.

How To Make Black Pepper Angus Steak

With just a few ingredients and simple preparation, enjoying these incredible black pepper Angus steaks at home is easy. Here is a step-by-step guide:


  • Angus beef steaks, such as ribeye or New York strip, about 1-1.5 inches thick
  • 2 tbsp freshly cracked black peppercorns
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Salt to taste


  • Large cast iron skillet or stainless steel pan
  • Tongs
  • Baking sheet
  • Aluminum foil


  1. Take the steaks out of the refrigerator and let them come closer to room temperature, about 20-30 minutes. Pat dry with paper towels.
  2. Crack the black peppercorns in a mortar and pestle or under a heavy pan pressing down until coarsely crushed. Transfer to a small bowl.
  3. Season the steaks liberally on both sides with salt. Then coat both sides of the steaks with the cracked black pepper, pressing gently so it adheres.
  4. Heat your skillet over high heat until very hot. Add the oil and let it heat up just until shimmering.
  5. Add the steaks and cook undisturbed for about 2 minutes per side until well-browned. Use the tongs to take a peek and check the sear – don’t move them too soon or they could stick.
  6. Once browned, add the butter to the pan and use a spoon to baste the melting butter over the steaks. This will add flavor and encourage more browning. Cook another 2 minutes per side.
  7. Remove the steaks from the pan and let rest on a baking sheet covered loosely with foil for about 5-10 minutes before slicing and serving. The resting time allows the juices to redistribute through the meat for a tender, juicy steak.

And that’s all it takes for your fabulous black pepper Angus steaks! Let the beef shine by serving with simple sides like roasted potatoes, grilled asparagus, or a fresh salad.

Storage Instructions

Proper storage is important for maintaining the quality of your black pepper angus steak:

  • Store steaks in the coldest part of the refrigerator, usually the bottom shelf towards the back. Keep them in the original packaging if vacuum sealed, or wrap them loosely in plastic wrap if bought from a butcher counter.
  • Use or freeze steaks within 4-5 days of purchasing for maximum freshness and tenderness. The enzymes in the meat start to break down over time, making the texture less tender.
  • Freeze steaks if you can’t use them within a few days. Wrap tightly in plastic wrap first, then foil or a freezer bag. Exclude as much air as possible. Frozen steaks will keep for about 6 months before noticeable quality decline.
  • Thaw frozen steaks overnight in the refrigerator. Do not thaw at room temperature – this allows bacteria growth. Thawing in the fridge takes longer but is safest.
  • Cook steaks from fully thawed to an internal temperature of at least 145°F for food safety. Check the temperature with an instant-read meat thermometer.

Following these guidelines will ensure you get the most flavor and tenderness out of your Angus steak investment. Never refreeze thawed steaks – cook or discard within 1-2 days. With proper storage, your Angus steaks will deliver on their incredibly delicious, tender potential.

Allergy Swaps

This simple black pepper steak recipe is already naturally gluten-free and dairy-free. To adapt it for various diets:

  • Nut allergies – The recipe is nut-free as given. Do not add nuts or nut oils when serving.
  • Vegetarian – Replace the Angus steaks with portobello mushroom caps. Follow the same directions for prep and cooking. Baste with olive oil instead of butter.
  • Vegan – Use coconut oil instead of butter to baste. Serve with roasted vegetables instead of steak.
  • Keto – This steak is already low-carb and keto-friendly. Serve with sides like broccoli or a keto cauliflower mash instead of potatoes or bread.
  • Low sodium – Use salt-free seasonings instead of salt before adding pepper. Omit any soy sauce or salty sauces at serving time.
  • Dairy-free – Use olive oil for cooking instead of butter. Skip any cheese, cream, or sour cream sides.

The simple nature of this recipe makes it easily adaptable for all types of dietary needs or restrictions. Flavorful Angus Steak remains the star of the show.

Frequently Asked Questions

If you’re new to cooking steaks at home, here are answers to some common questions to answer when cooking black pepper angus steak.

What cut of steak works best?

Look for well-marbled steaks labeled “Angus” like ribeye, sirloin, and New York strip. Needle tender cubed steak does not work well.

What about filet mignon?

Filet or tenderloin is very tender but less flavorful. It won’t showcase the black pepper crust as well. Use higher-fat steaks for the best flavor.

What if my steaks are frozen?

Defrost fully in the refrigerator overnight before cooking. Do not thaw on the counter

How thick should the steaks be?

1 to 1 1/2 inches thick. Thinner steaks overcook too fast. Go thicker for more even cooking.

Can I use pre-ground pepper?

Fresh cracked peppercorns have the most flavor and bite. But pre-ground black pepper will work in a pinch.

When do I season with salt?

Just before cooking. Sprinkling with salt now helps the pepper adhere.

Do I season both sides?

Yes, for even flavor, coat both sides with cracked black pepper.

How long should I cook the steaks?

Cook 2 minutes per side for medium-rare doneness. Thicker steaks need a few more minutes.

How do I know when they’re done?

Use an instant-read meat thermometer for the most accurate doneness reading. Remove from heat at 135°F for medium-rare.

Can I grill the steaks instead?

Yes, just coat with olive oil instead of cooking in oil on the grill. Follow similar timing.

How long do the steaks rest?

Letting them rest for 5-10 minutes makes the steaks far more tender and juicy. Don’t skip this step!

Need more tips? See the detailed recipe instructions or reach out with any other questions!

More Dinner Recipes

Once you’ve mastered these easy black pepper Angus steaks, try some more flavorful dinner recipes:

Rosemary Garlic Ribeye SteakRibeyes get even better with an herbaceous rub that complements the rich marbling. Broil or grill for delicious steaks.

Coffee-Crusted Flank Steak – An unexpected coffee and spice rub adds deep, earthy flavor to lean flank steak. Slice thinly against the grain to serve.

Skirt Steak Fajitas – Charred skirt steak is sliced into tender strips and served sizzling hot with peppers and onions. Build your own fajita feast.

Marinated Hanger Steak – Tender hanger steak does wonderfully with a bold marinade overnight before hitting the grill. Well worth seeking out this underrated cut.

Tuscan Butter New York Strip – As if a thick, juicy strip steak wasn’t indulgent enough, this amps it up with browned butter, garlic, and herb sauce.

Smothered Flat Iron Steak – Sear flavorful flat iron steaks in a skillet before smothering in a rich mushroom and onion gravy. Comfort food at its finest!

Sesame Ginger Flank Steak – For a change of pace, marinate lean flank steak in sweet sesame oil, soy sauce, and ginger before broiling or grilling.

Which steak recipe will you try next? Let me know how you flavor your beef!


That covers all the ins and outs of making mouthwatering black pepper Angus steaks at home. With high-quality prime beef and a simple seasoning blend, you don’t need much to pull off an amazing steak dinner. Follow the step-by-step instructions for flawlessly cooked peppery steaks. Just add a veggie side and call everyone to the table! This new favorite is sure to impress all your family and guests.

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Will Frost

Will Frost

When Will is not behind the grill at one of his two Texas Steakhouses, He can be found exploring new recipes, researching the latest grilling gadgets, or sharing his culinary adventures on social media. Join Will Frost on as he embarks on a flavorful journey, unlocking the secrets to mastering outdoor cooking and creating unforgettable meals that bring people together.

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