Steak au Poivre

Ingredients

Instructions

1. 1

   Start by removing the steaks from the fridge 30-45 minutes before cooking so they come to room temperature. Pat them completely dry with paper towels, then season all sides generously with Sergio's seasoning, pressing it into the meat and adding olive oil so it adheres well.

2. 2

   Heat a heavy skillet (preferably cast iron) over medium-high heat. Add the olive oil and let it get shimmering hot. Carefully lay the steaks in the pan and sear without moving them for about 3-4 minutes, until a deep brown crust forms. Flip and cook another 3-4 minutes for medium, adjusting time to your preferred doneness.

3. 3

   Lower the heat slightly and add the butter and smashed garlic cloves to the pan. Tilt the skillet and spoon the melted butter over the steaks continuously for about 1-2 minutes to baste and build flavor. Remove the steaks from the pan and let them rest on a plate while you make the sauce. For medium: cook to about 130°-135°F.

4. 4

   Pour off excess fat, leaving about 1 tablespoon in the pan. Add the minced shallots and cook over medium heat until soft and fragrant, about 2-3 minutes. Stir in the garlic and crushed peppercorns and cook for another 30 seconds.

5. 5

   Carefully add the brandy to deglaze the pan (it may bubble up), scraping up all the browned bits from the bottom. Let it simmer until reduced by about half. Pour in the beef stock and continue simmering until slightly thickened, then stir in the heavy cream. Let the sauce gently simmer until it coats the back of a spoon. Taste and adjust seasoning if needed.

6. 6

   Slice the rested steak if desired, spoon the au poivre sauce generously over the top, and serve alongside the crispy parmesan fries.