Bone-in Rib-Eye with Green Peppercorn Pan Sauce

Name: Bone-in Rib-Eye with Green Peppercorn Pan Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: 2 bone in rib-eye, 2 inches thick; Kosher salt and freshly ground black pepper; 3 tablespoons oil; 2 shallots, peeled, finely diced; 1/2 bunch fresh thyme; 1/4 cup cognac; 1 cup beef demi; 1/4 cup green peppercorns; 2 tablespoons Dijon mustard; 1/4 cup cream; 1 tablespoon honey

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 2 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 2 servings

Ingredients

2 bone in rib-eye, 2 inches thick

Kosher salt and freshly ground black pepper

3 tablespoons oil

2 shallots, peeled, finely diced

1/2 bunch fresh thyme

1/4 cup cognac

1 cup beef demi

1/4 cup green peppercorns

2 tablespoons Dijon mustard

1/4 cup cream

1 tablespoon honey

Directions

Preheat oven to 425 degrees F.
Sprinkle the steaks with salt and pepper. Heat a large cast-iron pan over high heat. Add the oil. Sear the steaks on both sides until a nice crust form, about 3 minutes per side. Place the pan in the oven and cook until desired doneness is reached. When the steaks come out of the oven, take the steaks out of the cast-iron pan.
Place the pan on medium heat. Add the shallots to the pan with the thyme. Using the rendered fat from the steaks that is still in the pan, saute until the shallots begin to caramelize, 7 to 10 minutes. Deglaze the pan with the cognac and take the thyme out. Add the beef demi in with the green peppercorns and Dijon. Bring to a simmer, and then add the cream, honey and 1 tablespoon salt. Stir and pour over the steaks.