Pepper-Crusted Steak with Peppercorn Sauce

Step 1

Pat the 2 steaks dry and press the 2 tbsp black pepper and 1 tsp salt into both sides. Let sit at room temperature for 15 minutes.

Step 2

Heat 1 tbsp olive oil in a cast-iron skillet over high heat until shimmering. Add the steaks and sear until a deep brown crust forms, about 4 minutes per side for medium-rare. Transfer to a plate and rest.

Step 3

Reduce heat to medium-high. Add the remaining 1 tbsp olive oil and the 1 cup cherry tomatoes. Cook, shaking occasionally, until blistered and softened, about 3 minutes. Remove tomatoes and set aside.

Step 4

Add the 1 minced shallot to the skillet and cook until soft, about 2 minutes. Pour in the 1/4 cup brandy and scrape up any browned bits; let it bubble and reduce by half, about 1 minute.

Step 5

Stir in the 1/2 cup heavy cream and simmer until thickened, about 2 minutes. Return the steaks to the pan, spoon sauce over, and serve with the tomatoes and fresh rosemary.

Step 6

Let the steaks rest for 5 minutes before slicing against the grain.