Entrée: France – Steak au Poivre (Peppercorn Steak)

Serving Size: 1

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

1 ribeye steak, about 10 oz (283 g)
Coarse ground black pepper to taste
Kosher salt to taste
1 tbsp (15 ml) vegetable oil
3 tbsp (45 g) unsalted butter, divided
1 / 4 cup (60 ml) beef stock
1 / 4 cup (60 ml) heavy cream
2 tbsp (30 ml) Cognac or brandy

Instructions

1. **Crusting the Steak**: Pat the ribeye steak dry with paper towels. Generously season both sides with kosher salt and press coarse ground black pepper onto the surfaces, forming a crust.
   
2. **Searing the Steak**: Heat vegetable oil in a heavy skillet over medium-high heat. Add 2 tablespoons of unsalted butter. Once melted, add the steak. Sear each side for about 4 minutes, creating a crisp crust. Adjust timing for desired doneness (medium-rare, etc.).

3. **Deglazing the Pan**: Remove the steak and set aside to rest. Carefully pour Cognac or brandy into the skillet to deglaze, scraping up any browned bits. Let it ignite (if desired and safe) to burn off alcohol.

4. **Making the Sauce**: Add beef stock and reduce by half. Reduce heat to low, then stir in heavy cream and the remaining tablespoon of butter. Allow the sauce to thicken to your liking.

5. **Serving**: Plate the rested steak and pour the creamy pepper sauce over it. Serve immediately with your choice of side dishes, such as mashed potatoes or steamed vegetables.