RIB EYE w/ a creamy peppercorn sauce

For the steak:

• 1 rib eye ( at least 1 ½ inch thick)

• kosher salt and pepper

• avocado oil or any neutral oil

• 2 tbsp salted butter

• 1 rosemary sprig 

• 1 thyme sprig 

• 2 smashed garlic cloves

For the creamy peppercorn sauce

• 2 garlic cloves, minced

• 1 small shallot, chopped 

• 1 ½ tsp - 2 tsp black peppercorns( use 2 tsp if you want a more bold steakhouse vibe)

• ¾ cup beef stock 

• ¼ cup cognac or brandy 

• ½ cup heavy cream

• 1 tbsp cold salted butter

• Couple dashes of Worcestershire sauce

• Kosher salt to taste

DIRECTIONS:

1. Preheat the oven to 250°F. 

2. Season the steak generously with kosher salt and pepper and place on a wire rack over a baking sheet. Bake until it reaches your desired internal temperature. See below for timing based on how you like your steak cooked.

3. While the steak is in the oven, toast the peppercorns in a dry pan for 1–2 minutes, until fragrant. Coarsely crack using a mortar and pestle or place in a zip loc bag and crush with a rolling pin.

4. Heat a skillet over high heat with a drizzle of oil. Sear the steak for about 1½ minutes on the first side. Flip, lower the heat slightly, and add 2 tablespoons butter, smashed garlic, rosemary, and thyme. Baste for 1½  minutes. Let the steak rest for at least 10 minutes.

5. Discard excess drippings, leaving about 1 tablespoon. Add shallots  and saute 1 minute. Add minced garlic and cook for 30 seconds. Stir in the cracked peppercorns and toast for 20-30 seconds.

6. Deglaze with cognac and simmer for 1 minute. Add the beef stock and reduce by half, about 3-4 minutes. Stir in heavy cream, Worcestershire sauce and season with salt. Simmer until slightly thickened, then reduce the heat to low. Finish with cold butter, stirring until melted and glossy.

7. Slice the steak against the grain and spoon the sauce over the top. Garnish with fresh chives and ENJOY!

   
   

••NOTES: Internal Temps 

Oven time 45- 70 mins ( depends on thickness)

I highly recommend using a meat thermometer for the most accurate results. An oven-safe probe thermometer is ideal , but an instant-read thermometer works just as well.

Medium Rare (Target: 130-135 F)

• Pull from oven at 115-120 F

• Final temp after sear: 130-135 F

Medium ( Target: 140-145 F)

• Pull from oven at 125-130 F

• Final Temp after sear: 140- 145

Medium Well ( Target: 150-155 F)

• Pull from oven 135- 140 F

• Final Temp after sear: 150-155 F