Rib Eye Steaks with Peppercorn Sauce

Updated at: Thu, 17 Aug 2023 13:30:15 GMT

Step 1

Place a large nonstick frying pan over high heat. Rub the olive oil over the steaks and season liberally with salt and pepper. When the pan is smoking hot, add the steaks and cook for 2-3 minutes on each side if you like your steaks medium-rare (or longer for desired doneness).

Step 2

Remove the pan from the heat, then add the thyme and butter, and baste, baste, baste the steaks for at least a minute. Turn them over and baste again. Transfer the steaks and thyme to a warm plate and leave to rest.

Step 3

Return the pan to medium heat, add the shallot, and cook for 2-3 minutes, until softened. Add the green peppercorns and garlic and cook for 1-2 minutes.

Step 4

Pour in the cognac and flambé carefully. Add the mustard, beef stock, and Worcestershire sauce, stir well, and increase the heat to high. Let the stock reduce by half before adding the cream. Allow it to cook for another few minutes, until the cream has thickened.

Step 5

Put the rested steaks on serving plates, making sure to pour any ing juices into the sauce. Stir the sauce well and season to taste before pouring it over the steaks and serving with green vegetables.

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