Pink Peppercorn-Crusted Sweetheart Steaks a la Ombra

February 12, 2023 • 0 comments

Pink Peppercorn-Crusted Sweetheart Steaks a la Ombra
Barham Family Farm LOVES to partner with top chefs around Kansas City! This recipe is from Sarah Nelson of Ombra, features our ribeye steak butterflied into a heart. Check out Ombra's small plates and libations. The restaurant is located in Briarcliff Village and will be serving the sweetheart steaks for Valentine's Day. We offer a thick-cut boneless ribeye steak in the weeks heading up to Valentine's Day. You can also remove the bone from our year-round ribeye, but the butterfly steaks will be thinner.
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  • Servings: 2



1 Barham Family Farm ribeye

Kosher Salt

Pink peppercorns, ground

Allow the meat to come to room temperature. Remove bone and trim and butterfly ribeye steaks being careful not to cut all the way through; when you open the steak up, there are matching sides.

Turn grill on high heat.

Season steak liberally with salt and pepper on both sides.

Cook on grill to desired temperature (we recommend medium-rare).

Remove from the heat and allow steak to rest 5 minutes before serving.

Pair with a bold red wine (we recommend an Argentinian Malbec or a Spanish Garnacha) or whiskey.

Serve with grilled carrots and the sauce of your choosing!

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