Rib-Eye au Poivre

Method

1. Press the black pepper pieces firmly into both sides of the rib-eye steak and allow it to rest at room temperature for 15 minutes before cooking.
2. Melt 1 tablespoon of butter in a heavy skillet over high heat until it begins to foam, then sear the rib-eye steak for approximately 3 minutes per side for a medium-rare crust.
3. Remove the steak from the pan, reduce the heat to medium, and carefully add the cognac to deglaze, scraping up the caramelized fond from the bottom of the pan for about 1 minute.
4. Stir in the remaining 1 tablespoon of butter along with the heavy cream, whisking continuously over medium heat for 4 to 5 minutes until the sauce reduces and coats the back of a spoon.
5. Return the rib-eye steak to the pan and spoon the peppercorn cream sauce over it, allowing it to warm through for 1 to 2 minutes before serving.