Grass-Fed Ribeye with Peppercorn Sauce


Thinly sliced, this 1-pound ribeye could easily feed four people when served with an appetizer and a generous portion of broiled asparagus on the side.

Steak au Poivre sounds complicated, but it's surprisingly easy. Just season your steak, sautè it to perfection, and then, while it rests, make a quick pan sauce. The sauce should be minimal and only used as a condiment. It will be rich and highly seasoned, so you'll only need enough to drizzle over the top.

The secret to a good steak is seasoning it in advance (24 to 48 hours if you can) and allowing it to come to room temperature before you cook it. I love a good ribeye, but you can use another cut if you wish. If you don't have cognac, you can substitute white vermouth.

1 tbsp extra virgin olive oil
1 grass-fed ribeye steak, seasoned with sea salt and plenty of freshly ground peppercorn, at room temperature
1 clove garlic
1/4 cup cognac
1 tbsp cream

Warm the olive oil in a medium sautè pan over medium heat. Once hot, add the steak and cook until browned on one side, about 4 to 5 minutes. Flip it over to brown on the other side and cook it to your desired doneness (about 5 minutes more for medium rare, depending on the thickness of the cut).

Transfer the perfectly-cooked steak to a plate and cover to keep warm.

Reduce the heat  to low. Add the garlic to the sautè pan, stir and cook until it becomes aromatic, about 30 seconds. Add the cognac and stir to incorporate any brown bits on the bottom of the pan. Cook until reduced by about half, then add the cream. Continue cooking until the cream warms up, but don't allow it to boil. Taste for seasoning and adjust if necessary.

Slice the steak and serve it immediately, with the peppercorn sauce drizzled over the top or served on the side.