Entree: France – Pan-Seared Cowboy Steak au Poivre (Peppercorn Steak)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Additional 10 min

Total 25 min

Ingredients

- 1 bone-in cowboy ribeye steak, approx. 24 oz (680 g)
- 2 tbsp (12 g) coarsely crushed black peppercorns
- 1 tsp (5 ml) kosher salt
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 ml) cognac or brandy
- 3/4 cup (180 ml) beef stock
- 1/3 cup (80 ml) heavy cream
- 1 tbsp (15 ml) finely chopped fresh parsley (optional)

Instructions

1. Pat steak dry, press crushed peppercorns into both sides, and season lightly with kosher salt. Heat a heavy skillet (preferably cast iron) over high heat until smoking, add vegetable oil, and sear steak 4–5 minutes per side for medium-rare (adjust time for thickness), basting with pan juices; transfer steak to a cutting board and tent to rest.
2. Lower heat to medium, carefully add cognac to the hot pan to deglaze (flame if desired and safe), scrape any browned bits, add beef stock and reduce by half, stir in heavy cream and remaining butter to finish a glossy sauce, return steak to pan briefly to warm, slice, spoon sauce over slices, and garnish with parsley if using.