Ingredients

• 2 beef ribeye steaks, room temperature
• 2 tablespoon black peppercorns, coarsely cracked
• 1 tablespoon kosher salt
• 2 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 3 tablespoon brandy
• 0.5 cup heavy cream
• 0.5 cup beef stock
• 1 tablespoon Dijon mustard
• 2 clove garlic, minced
• 1 tablespoon fresh thyme, chopped
• 0.25 teaspoon black pepper, ground
• 1 tablespoon fresh parsley, chopped

Steps

1. Remove steaks from refrigerator and let them sit at room temperature for 15 minutes to ensure even cooking.
2. Coarsely crack black peppercorns using a mortar and pestle or the bottom of a heavy pan.
3. Pat steaks dry with paper towels, then season both sides generously with kosher salt.
4. Press the cracked peppercorns firmly onto both sides of each steak, coating evenly.
5. Heat vegetable oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering.
6. ⚠️ CAUTION: Oil and pan will be very hot. Once oil is ready, carefully place steaks in the pan, being mindful of hot oil splatter.
7. Sear steaks for 4-5 minutes on the first side without moving them to develop a golden crust.
8. Flip steaks and sear for another 4-5 minutes for medium-rare (internal temperature 130-135°F), adjusting time based on desired doneness.
9. Transfer seared steaks to a warm plate and rest, tented loosely with foil.
10. Reduce heat to medium and add 1 tablespoon butter and minced garlic to the same skillet, stirring for 1 minute until fragrant.
11. ⚠️ CAUTION: Brandy is flammable. Carefully add brandy to the pan and ignite with a long lighter or match to flame briefly for 30 seconds, then let flames subside naturally.
12. Add beef stock and Dijon mustard to the pan, stirring well to combine and scrape up any browned bits from the bottom.
13. Simmer sauce for 2 minutes until it reduces slightly.
14. Reduce heat to low and stir in heavy cream and fresh thyme, being careful not to boil.
15. Simmer sauce for 2-3 minutes until slightly thickened, stirring occasionally.
16. Taste sauce and adjust seasoning with salt and ground black pepper as needed.
17. Return steaks to the skillet briefly to warm through, or place on serving plates and spoon sauce over top.
18. Garnish with fresh chopped parsley and serve immediately with the sauce.

Nutrition