Peppercorn Steak

Ingredients

• 4 good-sized steaks
• Salt
• 2 tablespoons extra virgin olive oil or canola oil
• 3 tablespoons black peppercorns, cracked
• 1/4 cup finely chopped shallots or onions
• 1/4 cup cognac or other brandy
• 1 cup beef broth or stock
• 1/4 cup heavy cream
• 1/4 cup finely chopped parsley

Directions

1. Sprinkle the steaks well with salt on both sides, then leave them out until they reach room temperature, about 30 minutes. Warm the oil in a large sauté pan over high heat, choosing a pan that can take serious heat, such as cast iron or hard anodized aluminum. As soon as the oil starts to smoke, pull the pan off the burner.
2. Blot the steaks with paper towels so the surface is dry, which helps them brown properly, then set them in the hot pan. Put the pan back over the heat and lower the burner to medium-high.
3. Leave the steaks alone as they sear for at least 4 minutes. Use tongs to gently lift one steak; if it releases easily, turn it over and reduce the heat to medium. If it clings to the pan, cook it on that side for another 1 or 2 minutes.
4. Here, the first side gets a hard sear over high heat, while the second side cooks more gently. That gives you deep browning on one side and a little more control over the final doneness on the other.
5. Check the steaks with the finger test or a meat thermometer. Take them from the pan at 120 degrees F for rare, 125-130 degrees F for medium rare, 140 degrees F for medium, or 155 degrees F for medium well.
6. When the steaks are cooked the way you like them, transfer them to a baking sheet. Coat both sides of each steak generously with the crushed black peppercorns, then cover loosely with aluminum foil while you make the sauce.
7. Add the shallots to the same pan and cook, stirring, for 2 minutes.
8. Pour in the brandy. As it bubbles, scrape the bottom of the pan with a wooden spoon, preferably one with a straight edge, to loosen all those browned bits.
9. When the brandy has nearly evaporated, add the beef stock and raise the heat to high. Boil the sauce until dragging a wooden spoon through the middle leaves a clear path, about 4-5 minutes.
10. Add the heavy cream and bring it back to a boil. Reduce it again until the spoon leaves that same visible trail through the sauce.
11. Take the pan off the heat. Stir in the parsley and any black pepper that is left, using no more than 1 Tbsp because most of it should already be on the steaks. Taste, then add salt if it needs it.
12. Spoon the sauce over the steaks just as you bring them to the table.