Steak au poivre

Ingrédients

• 2 boneless rib-eye steaks (about 1-inch thick / 2.5 cm thick)
• 2 tablespoons (30 milliliters) black peppercorns, coarsely crushed
• Salt to taste
• 1 tablespoon (15 milliliters) vegetable oil
• 2 tablespoons (30 grams) unsalted butter
• 2 tablespoons (30 milliliters) cognac or brandy
• 1/2 cup (120 milliliters) heavy cream

Préparation

1. 1

   Ensure steaks are thoroughly dried using paper towels, then season comprehensively with salt on both surfaces.

2. 2

   Meticulously press crushed black peppercorns onto entire steak surface, creating an even coating.

3. 3

   Preheat a large skillet to medium-high temperature, adding oil to create an intense searing environment.

4. 4

   Carefully place peppered steaks into hot skillet, cooking approximately 3-4 minutes per side for medium-rare, adjusting time for preferred doneness.

5. 5

   Transfer cooked steaks to a resting plate, allowing internal juices to redistribute for optimal tenderness.

6. 6

   Utilize the same skillet, reducing heat to medium and melting butter until golden and fragrant.

7. 7

   Carefully introduce cognac, allowing liquid to simmer and reduce for roughly 2 minutes, concentrating flavors.

8. 8

   Pour heavy cream into skillet, stirring continuously and permitting sauce to thicken for 3-5 minutes.

9. 9

   Delicately season sauce with additional salt, tasting to achieve balanced flavor profile.

10. 10

    Elegantly drape warm sauce directly over rested steaks, serving immediately to preserve temperature and texture.