Ingredients:

  • 2 boneless ribeye steaks (about 1-inch thick or 250g each)
  • Salt (to taste)
  • 2 tablespoons whole black peppercorns (roughly crushed; 30g)
  • 2 tablespoons unsalted butter (28g)
  • 1 tablespoon vegetable oil (plus more if needed)
  • 1 shallot, finely chopped (about 50g)
  • 1/2 cup Cognac or brandy (120ml)
  • 1/2 cup heavy cream (120ml)
  • Salt and cracked black pepper (to taste)

Instructions:

  1. Pat the steaks dry with paper towels. Sprinkle generous amounts of salt on both sides. Crush the peppercorns and coat the steaks.
  2. Heat the skillet over medium-high heat and add the vegetable oil. Once hot, add the steaks and cook for 4-5 minutes on each side for medium-rare.
  3. In the same skillet, add the chopped shallot and sauté until translucent. Pour in the Cognac to deglaze, scraping up brown bits, and let reduce by half.
  4. Stir in the heavy cream, salt, and pepper; simmer until the sauce thickens slightly. Slice the steaks against the grain and arrange on plates, drizzling the sauce on top.