Beef Steak with Green Peppercorns

Instructions

1. Take the steaks out of the refrigerator and let them sit at room temperature for 15 minutes. This helps them cook evenly.
2. Season both sides of the steaks generously with salt and freshly ground black pepper. Pat the seasonings into the meat so they adhere well.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers. You want the pan hot to get a good sear on the steaks.
4. Place the steaks in the skillet. Sear for about 3 minutes on each side, or until a brown crust forms. Cooking times depend on the thickness of your steaks and desired doneness.
5. Reduce the heat to medium and add the drained green peppercorns to the skillet.
6. Carefully pour the brandy into the skillet. If you’re using a gas stove, tilt the pan slightly away from you and let the alcohol ignite, then let it burn off. Otherwise, let the brandy simmer and scrape up any browned bits from the pan.
7. Add the heavy cream to the skillet, stirring to combine with the other ingredients. Let it simmer for about 2 minutes to thicken slightly.
8. Stir in the butter until melted and the sauce is rich and creamy. Taste the sauce and adjust seasoning if necessary.
9. Return the steaks to the skillet, spooning the sauce over the top. Cook for another 1-2 minutes to heat through.
10. Transfer the steaks to serving plates, pouring the green peppercorn sauce on top. Let them rest for 5 minutes before serving. Resting ensures the juices distribute evenly throughout the steak.