Recipe Details

Ingredients

• Three 1-pound, bone-in rib eye steaks, cut 3/4 inch thick

• Kosher salt

• Coarsely crushed black peppercorns

• 4 tablespoons unsalted butter

• 2 tablespoons extra-virgin olive oil

• 2 shallots, minced

• 1/3 cup brandy

• 3/4 cup chicken stock

• 1/4 cup heavy cream

Description

1. Season the steaks with salt and black peppercorns and let stand for 45 minutes.

2. In a cast-iron skillet, melt 2 tablespoons of the butter in the oil. Working in batches, cook the steaks over moderately high heat, turning once, until medium-rare, 7 minutes per batch; transfer to a board and let rest.

3. Pour off all but 2 tablespoons of fat from the skillet. Add the shallots and cook over moderate heat, stirring, until softened, 2 minutes. Add the brandy and cook until most of the liquid has evaporated. Add the stock and cook, scraping up any browned bits, until slightly reduced, 3 minutes. Stir in the heavy cream and simmer until slightly thickened, 1 minute. Remove from the heat and stir in the remaining 2 tablespoons of butter. Season the sauce with salt.

4. Slice the steak and transfer to plates or a platter. Spoon the sauce on top and serve.