There’s something so satisfying about bringing the magic of a steakhouse dinner into your own kitchen—especially when it’s this easy. This Black Pepper Angus Steak has become one of my go-to recipes when I want to serve something impressive without spending hours at the stove. The deep, juicy flavor of tender Angus beef, kissed with a bold layer of freshly cracked black pepper, is just downright irresistible. It’s the kind of meal that feels fancy but comes together in under 30 minutes—perfect for cozy weeknights or a quiet date night in.
What I love most about this Black Pepper Angus Steak is how it lets the quality of the ingredients shine. With just a few simple steps, you get that perfect sear, that crave-worthy peppery crust, and a steak that’s juicy all the way through. I’ve made this for friends, family, and even just myself after a long day—and every time, it hits the spot.
If you’ve ever wanted to recreate your favorite steakhouse meal at home, this Black Pepper Angus Steak recipe is your ticket. It’s simple, satisfying, and packed with the kind of flavor that makes you pause and savor every bite. Once you try it, I’m pretty sure it’ll earn a permanent spot in your dinner rotation.
Why You'll Love This Black Pepper Angus Steak
There’s a reason why this Black Pepper Angus Steak has quickly become a staple in so many home kitchens—mine included. It strikes that sweet spot between effortless cooking and bold, steakhouse-level flavor. Whether you’re a seasoned home cook or just learning your way around a skillet, this recipe makes it easy to feel like a pro. The richness of Angus beef brings depth to every bite, while the freshly cracked black pepper forms a fragrant, crave-worthy crust that keeps everyone coming back for seconds.
Although it shines during grilling season, I often make this Black Pepper Angus Steak right on my cast-iron skillet when the weather keeps us indoors. It delivers the same mouthwatering sear and juicy interior—no grill required. Serve it up with buttery mashed potatoes, roasted veggies, or a crisp green salad, and you’ve got a restaurant-quality meal that’s totally doable on a busy weeknight.
This Black Pepper Angus Steak is one of those rare recipes that feels both special and familiar. If it earns a spot in your regular dinner lineup like it did in mine, I wouldn’t be surprised. And if you’re in the mood to explore even more steakhouse flavors, be sure to try our Garlic Butter Ribeye or our Herb-Crusted Prime Rib—they’re just as beloved in my kitchen.
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Ingredients
For this Black Pepper Angus Steak recipe:
- Angus beef strip steaks (approximately 12 oz each, 1-inch thick)
- Freshly cracked black pepper
- Kosher salt
- Olive oil
- Garlic, minced
- Unsalted butter
- Fresh rosemary
- Fresh thyme
For the optional black pepper sauce:
- Cornstarch mixed with 1 tablespoon cold water
- Beef broth
- Soy sauce (use tamari for a gluten-free option)
- Freshly ground black pepper
- Butter
See recipe card for quantities.
Ingredient Notes:
- Angus beef: The marbling in Angus beef makes it naturally tender and flavorful. If unavailable, choose another well-marbled cut like ribeye or New York strip.
- Black pepper: Freshly cracked pepper provides significantly more flavor than pre-ground. Use a pepper mill or crush whole peppercorns in a spice grinder.
- Salt: Kosher salt is preferred for its texture and how it adheres to the meat, but sea salt works well too.
Instructions
Prepare the Steaks
- Remove the Angus steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature. This ensures even cooking.
- Pat the steaks dry with paper towels. Moisture on the surface can prevent proper searing.
- In a small bowl, combine the kosher salt and freshly cracked black pepper.
- Drizzle olive oil over both sides of the steaks, then generously coat them with the salt and pepper mixture, pressing gently to help it adhere.
Cooking the Perfect Black Pepper Angus Steak
Stovetop Method:
- Heat a cast-iron skillet over high heat until it's very hot, about 5 minutes.
- Add 1 tablespoon of olive oil to the skillet, swirling to coat.
- Carefully place the seasoned Angus steaks in the hot skillet. Cook for 3-4 minutes without moving them to develop a flavorful crust.
- Flip the steaks and add the butter, garlic, rosemary, and thyme to the pan.
- Using a spoon, baste the steaks with the melted herb butter for 2-3 minutes.
- For medium-rare (internal temperature of 135°F), cook for another 3-4 minutes. Adjust cooking time for desired doneness.
- Remove steaks from the pan and let them rest on a cutting board for 5-10 minutes before slicing.
Grill Method:
- Preheat your grill to high heat (approximately 450-500°F).
- Oil the grates to prevent sticking.
- Place the seasoned Angus steaks on the hot grill and cook for 4-5 minutes per side for medium-rare.
- In the last minute of cooking, add the butter, garlic, and herbs to the top of the steaks.
- Remove from the grill and let rest for 5-10 minutes before serving.
Making the Black Pepper Sauce (Optional)
- Strain if desired and serve over the rested steaks.
- After removing the steaks, keep the skillet on medium heat with all the drippings.
- Add beef broth and soy sauce to the pan, scraping up any browned bits.
- Stir in the additional freshly ground black pepper.
- Simmer for 2-3 minutes to reduce slightly.
- Whisk in the cornstarch mixture and continue to cook until the sauce thickens, about 1 minute.
- Remove from heat and stir in the butter until melted.
- Step 1: Prepare the Steaks
Pat steaks dry, season with salt and pepper, and let rest to room temp.
- Step 2: Cooking on Stovetop
Sear steaks in a hot skillet, baste with herb butter until crust forms.
- Step 3: Black Pepper Sauce (Optional)
Deglaze skillet with broth and soy sauce, simmer with pepper, finish with butter.
Hints and Tips
- For the best Black Pepper Angus Steak, use a meat thermometer to cook your steak to the perfect temperature.
- For medium-rare, aim for 135°F; the temperature will rise about 5 degrees while resting.
- Also, allow your seasoned steaks to sit at room temperature for at least 30 minutes before cooking – this helps them cook more evenly and develop a better crust.
Dietary Benefits & Serving Suggestions
- This Black Pepper Angus Steak recipe is naturally low-carb and keto-friendly. Using tamari instead of regular soy sauce makes it gluten-free as well. The high protein content makes it an excellent choice for those following fitness-focused diets.
- For a complete meal, serve your Black Pepper Angus Steak with:
- Roasted asparagus or broccoli
- Cauliflower mash (for a low-carb option) or traditional mashed potatoes
- A simple arugula salad with lemon vinaigrette
- A bold red wine like Cabernet Sauvignon or Malbec
Recipe Variations & Substitutions
- Asian-Inspired Black Pepper Angus Steak: Add 1 tablespoon of grated ginger to the sauce along with 1 teaspoon of honey for a flavor profile similar to Chinese black pepper beef stir fry.
- Herb-Crusted Version: Mix dried herbs like oregano and thyme into the pepper crust for additional flavor dimensions.
- Budget-Friendly Option: Beef round steak can be substituted for Angus, though you may want to tenderize it first with a meat mallet or marinade.
- Dairy-Free: Replace the butter with additional olive oil or a high-quality dairy-free alternative.
Equipment
- A quality cast-iron skillet is ideal for cooking Black Pepper Angus Steak as it retains heat exceptionally well and creates the perfect sear.
- If you don't have one, a heavy-bottomed stainless steel pan will work too.
- A reliable meat thermometer is also highly recommended to achieve your desired level of doneness without cutting into the steak and losing precious juices.
Storage
- Store leftover Black Pepper Angus Steak in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, bring the steak to room temperature, then warm it in a 275°F oven until it reaches your desired temperature (about 15-20 minutes).
- Avoid microwaving as this can make the meat tough.
- The steak can also be frozen for up to 3 months. Wrap individual portions tightly in plastic wrap, then place in a freezer bag to prevent freezer burn.
The Secret That Transformed My Black Pepper Angus Steak Forever
I’ll never forget the first time I ruined a perfect Black Pepper Angus Steak—not because I overcooked it, but because I didn’t let it rest. I was so eager to slice into that beautifully seared, pepper-crusted steak that I didn’t give it time to breathe. Within seconds, all those flavorful juices I worked so hard to lock in came pouring out onto the cutting board. It was a tough lesson, but one I never forgot.
Now, I always let my Black Pepper Angus Steak rest for 5 to 10 minutes after cooking. That short pause makes all the difference—letting the juices redistribute so every bite is tender, juicy, and full of flavor. It’s a simple step, but honestly? It’s the secret that turned my homemade steak from just “good” to truly unforgettable.
FAQ
What is in the black pepper angus steak?
Black Pepper Angus Steak features tender slices of Angus beef seared with freshly cracked black pepper. It’s often paired with aromatic garlic, a touch of butter or oil for searing, and sometimes herbs like thyme. The result is a juicy, flavorful steak with a bold pepper crust—perfect for a restaurant-style dinner at home.
What is in the black pepper angus steak at Panda Express?
Panda Express’s Black Pepper Angus Steak includes Angus beef strips, baby broccoli, onions, red bell peppers, and a savory black pepper sauce. It’s stir-fried for a flavorful, wok-seared finish. This dish balances peppery spice with slightly sweet and savory notes, offering a lighter, protein-packed option compared to some of their fried entrées.
What's the best way to cook black angus steak?
The best way to cook Black Angus steak is to sear it in a hot cast iron skillet or grill over high heat. Season generously with salt and cracked black pepper, sear both sides until browned, then rest the steak for 5–10 minutes. This locks in juices, resulting in a tender, flavorful, steakhouse-quality finish.
Is Panda Express black pepper Angus steak better than Beijing beef?
It depends on your taste. Panda Express’s Black Pepper Angus Steak is lighter, savory, and packed with protein and veggies—ideal for a healthier option. Beijing Beef, while crispier and sweet-sour, is fried and heavier. If you prefer bold, peppery flavor over sweet and fried, the Black Pepper Angus Steak is likely the better pick.
Bring the Steakhouse Home with This Black Pepper Angus Steak Finale
There’s something deeply satisfying about creating a meal that feels indulgent without being complicated—and this Black Pepper Angus Steak does exactly that. With its rich, peppery crust and juicy center, it turns an ordinary night into something worth remembering. Whether you're serving it for a cozy date night, celebrating a win, or just craving something truly special, this recipe always rises to the occasion.
Round out the experience with a vibrant side of Roasted Broccoli and Carrots for color and crunch, and end on a sweet note with our decadent Red Velvet Brownie—trust me, it’s the kind of meal people will ask for again and again.
So go ahead—pour a glass of something you love, fire up your skillet or grill, and let this Black Pepper Angus Steak be the star of your table tonight. And don’t forget to drop a comment below with your delicious results—we’d love to hear how it turned out!
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Pairing
These are my favorite dishes to serve with this Black Pepper Angus Steak recipe:
Black Pepper Angus Steak Recipe
Equipment
- 1 Cast iron skillet Ideal for high-heat searing
- 1 Tongs For flipping the steak easily
- 1 Meat thermometer To check doneness accurately
- 1 Cutting board For resting and slicing steak
- 1 Foil sheet To tent steak during resting
Ingredients
- 2 Angus steaks 8 oz each, 1-inch thick
- 2 teaspoon Kosher salt or to taste
- 1.5 teaspoon Cracked black pepper freshly ground
- 1 tablespoon Olive oil or neutral high-heat oil
- 1 tablespoon Unsalted butter for basting
- 2 cloves Garlic smashed
- 2 sprigs Fresh thyme optional, for aromatic flavor
Instructions
- Pat steaks dry with paper towels. Season with salt and cracked black pepper generously on both sides.
- Heat cast iron skillet over high heat until smoking hot. Add oil.
- Place steaks in skillet and sear for 3–4 minutes per side. Add butter, garlic, and thyme during last 2 minutes. Baste steaks.
- Check for desired doneness using meat thermometer (130°F for medium rare). Remove from skillet.
- Tent loosely with foil and let rest for 5–10 minutes before slicing.
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