Steak and Kampot pepper steak sauce

Steak and Kampot pepper steak sauce

Absolutely! Steak and steak sauces are a classic and delicious combination. The rich, savory flavor of a perfectly cooked steak pairs wonderfully with a variety of sauces that add depth and enhance the overall dining experience. Whether it's a tangy chimichurri, a creamy peppercorn sauce, a robust red wine reduction, or a simple but flavorful garlic butter, the right sauce can take a good steak to the next level of culinary delight. The combination of a juicy, well-seasoned steak and a complementary sauce is a surefire way to satisfy your taste buds and create a mouthwatering meal.


  • 1 lb asparagus spears
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp grated parmesan cheese
  • Salt and Kampot pepper
  • Nonstick spray
  • 2 tbsp butter
  • 2 ribeye steaks (about 2″ in thickness each)


  1. Preheat oven to 400 degrees.
  2. Prepare your asparagus by cutting off the last inch of each spear and shaving off any rough spots with a vegetable peeler.
  3. Line a baking sheet with foil.
  4. Toss the asparagus with the olive oil, garlic powder, parmesan cheese, salt and Kampot pepper and place it on one side of the baking dish.
  5. Spray a grill pan with nonstick spray and toss in 2 tbsp butter. Heat on high until the pan is almost smoking, approximately 1 minute.
  6. Place steaks inside the pan and do not move for 3 minutes. This will allow them to develop a nice sear.
  7. Flip the steaks over and let the other side sear for 1 minute.
  8. Move steaks to the empty side of the baking sheet with the asparagus and place in the oven.
  9. Roast for approximately 10 minutes, until asparagus is only slightly crunchy.
  10. Remove from oven and let steaks rest for at least 10 minutes.
  11. Serve with Kampot pepper steak sauce

Back to blog

Leave a comment