Steak Au Poivre

Ingredients

• 2 bone-in rib-eye steaks, about 1 pound each
• Kosher salt
• 2 tablespoons coarsely cracked black pepper
• 1/2 cup brandy
• 1 cup heavy cream
• 2 tablespoons sherry vinegar
• 2 tablespoons butter

Directions

Preheat the oven to 375°F.

Crush the peppercorns with a mortar and pestal, the back of a pan, or a spice grinder.

Heat a large, well-seasoned cast iron skillet over high heat. Pat the steaks dry with a paper towel, season with salt, to taste, and coat the meat with the black pepper.

Put the steaks in the hot skillet and cook until blackened and the steaks have released themselves from the pan, approximately 3 minutes.

Turn the steaks and transfer the pan to the oven. Roast until an instant-read thermometer registers 125° F for medium-rare, or cook until desired doneness. Remove the pan from the oven and transfer the steaks to a cutting board; cover with aluminum foil to keep warm.

Put the skillet back over medium heat. Carefully add the brandy and ignite it with a long kitchen match, to burn off the alcohol. Do this very carefully as there will be flames. Add the cream, and vinegar, and simmer until very thick. This step takes about 5 minutes. Stir in the butter just before serving.

Slice the steaks and serve with peppercorn sauce.