- 2 8-10oz Boneless rib-eyes, appx. 1-inch thick
- 1/2 Tablespoon kosher salt
- 1 Tablespoon whole black peppercorns, crushed. (or coarsely ground will work)
- 1 Tablespoon vegetable or canola oil
- 1/3 Cup shallots, finely chopped
- 1 Clove garlic, finely chopped
- 1/2 Stick unsalted butter, cut into 4 pieces
- 1/2 Cup brandy
- 3/4 Cup heavy cream
Let steaks sit out about 1/2 hour & pat dry. Season both sides of steaks with black pepper & kosher salt, pressing them into the steaks.
Heat a heavy skillet - cast iron works best - on medium-high heat about 2-3 minutes & add oil.
Pan sear steaks, turning over once, 3 to 4 minutes per side for medium rare.
Transfer steaks to an oven-proof pan & place in oven to keep warm.
If there is fat left in skillet, drain, and return pan to medium heat. Add 1/2 of butter (2 pieces),
shallots & garlic & brown, being careful not to burn.
Add brandy (be careful here! It's alcohol & might flame up!). Bring to a boil, stirring, until the liquid is reduced to a glaze, about 4-5 minutes.
Add heavy cream & continue to stir, adding remaing butter (2 pieces) one piece at a time, until incorporated. Reduce to about 1/2, appx. 4-5 minutes.
If there are juices in the steak pan - go ahead & add them back to sauce as it's reducing.
Transfer steaks to dinner plates & spoon sauce over each steak.
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