Rib Eye Steak with Best Ever Pepper Sauce

Shopping list

• 2 pieces rib eye steaks — (200g each)

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• 1 tbsp olive oil

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• 2 tbsp butter

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• sea salt flakes — to taste

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• freshly cracked black pepper — to taste

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• 1 piece garlic clove — crushed

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• 1 sprig fresh thyme

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• 1 tbsp mixed peppercorns — crushed

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• 1 piece shallot — finely minced

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• 2 pieces garlic cloves — minced

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• 30 ml brandy or cognac

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• 100 ml beef stock

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• 150 ml heavy cream

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• 0.5 tbsp Dijon mustard

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• 0.5 tbsp green peppercorns in brine

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• 1 tbsp fresh tarragon — chopped

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• 0.5 tsp Worcestershire sauce

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• salt — to taste

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• extra black pepper — to taste

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Step by step

1. 1

   Bring steaks to room temperature

2. 2

   Crush peppercorns coarsely

3. 3

   Mince shallots and garlic very fine

4. 4

   Chop fresh herbs

5. 5

   Pat steaks completely dry

6. 6

   Season generously with salt

7. 7

   Add cracked black pepper

8. 8

   Rub seasoning into meat

9. 9

   Let stand 10 minutes

10. 10

    Heat heavy skillet until smoking

11. 11

    Add oil, swirl to coat

12. 12

    Sear steaks 3- 4 mins without moving

13. 13

    Flip and sear 3- 4 mins more

14. 14

    Add butter, garlic, thyme to pan

15. 15

    Tilt pan and baste steaks

16. 16

    Continue cooking to desired doneness

17. 17

    Remove steaks to warm plate

18. 18

    Tent with foil to rest

19. 19

    Don’t clean the pan

20. 20

    Reduce heat to medium

21. 21

    Add shallots to same pan

22. 22

    Cook until soft, 2 mins

23. 23

    Add garlic, cook 1 min

24. 24

    Add crushed peppercorns

25. 25

    Remove pan from heat

26. 26

    Add brandy carefully

27. 27

    Return to heat, let alcohol cook off

28. 28

    Scrape up all browned bits

29. 29

    Add beef stock

30. 30

    Simmer until reduced by half

31. 31

    Add heavy cream gradually

32. 32

    Stir in Dijon mustard

33. 33

    Add green peppercorns

34. 34

    Simmer until thickened

35. 35

    Whisk in cold butter

36. 36

    Add Worcestershire sauce

37. 37

    Stir in fresh tarragon

38. 38

    Season with salt and pepper