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Ingredients
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Three 1-pound, bone-in rib eye steaks, cut 3/4 inch thick
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Kosher salt
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Coarsely crushed black peppercorns
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4 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil
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2 shallots, minced
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1/3 cup brandy
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3/4 cup chicken stock
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1/4 cup heavy cream
Description
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Season the steaks with salt and black peppercorns and let stand for 45 minutes.
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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.
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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.
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Slice the steak and transfer to plates or a platter. Spoon the sauce on top and serve.