Pepper-Crusted Steak with Peppercorn Sauce

Ingredients

• 2 steaks ribeye steaks
• 2 tbsp coarsely ground black pepper
• 1 tsp salt
• 2 tbsp olive oil
• 1 cup cherry tomatoes
• 1 medium shallot
• ¼ cup brandy
• ½ cup heavy cream

Instructions

1. 1

   Pat the 2 steaks dry and press the 2 tbsp black pepper and 1 tsp salt into both sides. Let sit at room temperature for 15 minutes.

2. 2

   Heat 1 tbsp olive oil in a cast-iron skillet over high heat until shimmering. Add the steaks and sear until a deep brown crust forms, about 4 minutes per side for medium-rare. Transfer to a plate and rest.

3. 3

   Reduce heat to medium-high. Add the remaining 1 tbsp olive oil and the 1 cup cherry tomatoes. Cook, shaking occasionally, until blistered and softened, about 3 minutes. Remove tomatoes and set aside.

4. 4

   Add the 1 minced shallot to the skillet and cook until soft, about 2 minutes. Pour in the 1/4 cup brandy and scrape up any browned bits; let it bubble and reduce by half, about 1 minute.

5. 5

   Stir in the 1/2 cup heavy cream and simmer until thickened, about 2 minutes. Return the steaks to the pan, spoon sauce over, and serve with the tomatoes and fresh rosemary.

6. 6

   Let the steaks rest for 5 minutes before slicing against the grain.

Tools you’ll need

• cast-iron skillet
• tongs
• cutting board
• sharp knife

More recipes like this

• 

  Baked Salmon with Vegetables and Olives

  35 min

• 

  Brioche

  45 min

• 

  Baked Chicken

  45 min

• 

  Broccoli and Egg Salad

  20 min