Ingredients

Steak

• 4 strip steaks, about 1 inch thick

• 2 Tablespoons whole black peppercorns, coarsely crushed

• 2 Tablespoons grape seed oil or vegetable oil

• 1 sprig thyme

• 2 cloves of garlic, crushed

• salt to taste

Sauce

• 1 shallot, small diced

• 1/4 cup brandy

• 1 cup beef broth

• 1/2 cup heavy cream

• 2 Tablespoons Dijon mustard

• 2 Tablespoons butter

• salt to taste

Instructions

Crack the peppercorns.

Season the strip steaks generously with salt on both sides, then press the crushed peppercorns onto both sides of each steak.

Heat the olive oil in a large skillet or cast iron pan over medium-high heat until hot but not smoking. Add the peppered strip steaks to the skillet and sear them for two to three minutes on each side. Add butter, thyme, and garlic, and continue to sear for another one to three minutes, basting the steak with the butter, thyme, and garlic using a spoon. Transfer the steaks to a plate to rest and check the internal temperature (aim for 135°F).

While the steaks are resting, prepare the brandy sauce. In the same skillet, carefully add the shallots and sauté for 15 seconds, then add the brandy to deglaze the pan, scraping up any browned bits from the bottom. Allow the brandy to reduce by half, stirring occasionally. Keep the heat regulated.

Stir in Dijon mustard. Pour in the beef stock and let the mixture simmer for 2 minutes, or until reduced by half.

Turn the burner to low and stir in the heavy cream. Return the steak to the pan, add butter, and baste for 2 minutes.

Season with salt to taste.