Steak Au Poivre

This is a french classic. Savory, rich and herbaceous with the thyme. I used cast iron for a perfect seer and the oven for the perfect finish to a 120 degree medium rare. I know steak is expensive nowadays, but this recipe will be worth it. I hope you like it.

2 10-ounce ribeye steaks
1 tablespoon black peppercorn
1/2 cup cream
2 tablespoons brandy
1/4 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons vegetable oil
1/2 teaspoon fresh thyme
1 shallot sliced thin
3 tablespoons butter
4 cloves garlic thinly sliced

Remove steaks from refrigerator 30 minutes before cooking.

Preheat oven to 350.

Sprinkle the steaks with 1/4 teaspoon of salt and 1/2 teaspoon of pepper; let sit for 5 minutes.

Coat steak with olive oil.

Heat cast iron skillet until lightly smoking.

Add steaks and cook for 2 minutes per side to form a crust on steak.

Place the cast iron pan with steaks in oven and cook until internal temperature is 120.

Remove steaks from pan and let rest for 10 minutes.

Add brandy to cast iron and deglaze.

Add butter, shallots, and garlic; cook for one minute.

Add peppercorn.

Add cream and thyme.

Whisk for 2 minutes.

Slice steak in 1-inch strips.

Pour sauce over cut steak.

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