“Ribeye is my favourite cut of steak and with my job that’s says a lot! This recipe is fool proof and topped off with the sweetest peppers.” 

Recipe by Roger Mooking Courtesy of SUNSET®


Cast Iron Ribeye with Sweet Twister™

Cast Iron Ribeye with Sweet Twister™ Serves: 4


  • 4 8oz Ribeye steaks, centre cut, tied
  • 1 Tbsp cracked black peppercorn
  • 1 Tbsp Kosher salt
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 bunch fresh basil, torn
  • 2 Cup fresh fennel, sliced
  • 2 Cup Sweet Twister™ peppers, sliced into rings
  • 2 Tbsp garlic, thinly sliced
  • 1/8 tsp Kosher salt
  • 2 Tbsp 1″ long chopped fresh chives


  1. 1 Preheat cast iron skillet over high heat. Season the steaks on both sides with cracked black peppercorn and salt. Reduce heat to medium, and sear steaks for 4 minutes. Flip and cook until desired doneness.
  2. 2 Preheat a pan to medium heat and add olive oil. Add basil to hot pan, followed by fennel. Add salt and toss so the basil is on top. Sauté for 1 minute, then add garlic and sauté for another minute. Add Sweet Twister™ pepper rings and toss, keeping basil on top to prevent from burning. Sauté until peppers and fennel are slightly softened but still a bit crunchy. Divide fennel pepper mixture into four portions. Serve steaks with fennel pepper mixture and chives on top.
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