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Ingredients
2 servings
1boneless rib-eye steak
large, 1 1/2-inch thick, or strip
3 scant tablespoonswhole black peppercorns
Kosher salt
such as
2 tablespoonscanola oil
or vegetable
3 tablespoonsshallot
minced, ideally as finely minced as possible
¼ cupCognac
or brandy
¾ cupchicken stock
2 tablespoonsunsalted butter
at room temperature
1 tablespoonsheavy cream
optional
Instructions
Preheat & Season the Steak
Step 1
Preheat oven to 330°F.
Step 2
Pat the steaks dry and season generously with kosher salt.
Step 3
Coat both sides with freshly cracked black pepper, pressing it in lightly.
Slow Roast in the Oven (Reverse Sear)
Step 4
Place steaks on a wire rack over a baking sheet.
Step 5
Roast in the oven until the core temperature reaches 115°F (use a meat thermometer).
Step 6
Remove from the oven and let the surface cool to about 110°F before searing.
Sear the Steak
Step 7
Heat a cast iron or carbon steel pan over high heat.
Step 8
Add 1 tbsp neutral oil and let it get hot.
Step 9
Sear the steaks, flipping every 20-30 seconds, until the crust forms and the internal temp reaches 125°F.
Step 10
Remove from heat and let carry-over cooking bring the temp to 132°F.
Make the Peppercorn Sauce
Step 11
In the same pan, reduce heat to medium and add butter.
Step 12
Pour in brandy/cognac and deglaze, scraping up any fond.
Step 13
Stir in heavy cream and let it thicken for 2-3 minutes.
Step 14
Optional: Add Dijon mustard for extra depth.
Serve
Step 15
Slice and serve the steaks topped with the peppercorn sauce.
Step 16
Enjoy with pommes frites, mashed potatoes, or a fresh salad.
Step 17
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