Lemon Pepper Steak
Juicy steak, rubbed with a homemade lemon pepper blend of fresh lemon, black pepper, garlic, onion, and mustard. If you’re a fan of the store-bought seasoning, wait until you try this version. It’s a bright, fresh burst of peppery sunshine.
You don’t often see lemon and steak together, but WOW, it’s a match made in heaven. Especially when you make my homemade lemon pepper blend. The tartness of the lemon is balanced with a little sugar (which caramelizes the steak as it sears), and aromatic garlic, onion, and mustard round out the flavor spectrum.
I like searing a few lemon slices alongside the steak while it cooks. The slices make a great presentation and the caramelized juice is fabulous when squeezed over the cooked steak.
About the steak. I made this dish to serve two people (the recipe below serves 4), so I used one 12-ounce boneless ribeye (pictured). You can use any cut of steak you want, and serve as many people as you want!
I chose boneless ribeye, but you can use any steak you want. I find boneless ribeye super easy to work with – it’s got the perfect amount of marbling (fat) to keep the meat juicy, no matter how well you like it done. You can also use bone-in steaks like T-bone, New York strip steaks, or lean steaks like round, top round, and sirloin.
Lemon Pepper Steak
Ingredients
- 1 tablespoon freshly grated lemon zest, plus lemon slices for searing if desired
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon granulated sugar
- 1 tablespoon olive oil
- 4 steaks of choice, I used boneless ribeye
- Chopped green onions for serving, optional
Equipment
Instructions
- In a small bowl, combine the lemon zest, black pepper, salt, garlic powder, onion powder, mustard powder, and sugar. Mix well. Season both sides of the steaks with the lemon-pepper mixture, pressing the coating into the steaks. Let the steaks stand at room temperature for 15 minutes.
- Brush a large grill pan or griddle (or outdoor grill) with the olive oil and preheat to medium-high. Add the steaks and cook for 2 to 3 minutes per side for medium-rare, or longer for more fully cooked meat. If desired, place some lemon slices on the pan to cook alongside the steak.
- To test for doneness, use a meat thermometer. For medium-rare steaks (soft, dark pink inside), the final temperature is 145 degrees, so pull the steaks at about 140 degrees (which is what I did for this recipe). For medium (soft, some pink inside), the final temp is 160 degrees, so pull the steaks from the heat around 155 degrees. For well done (very firm, no pink inside), the final temp is 170 degrees, so pull the steaks from the heat around 165 degrees.
- Transfer the steaks to a plate and tent with foil for 5 minutes. Top with green onions, if using, and serve.