Steak au Poivre

Step 1

Place the black peppercorns in a small bowl and crush them with the bottom of a heavy pot until broken into uneven pieces about the size of pea gravel — some powder is fine, but leave most as visible cracks.

Step 2

Remove the steaks from the refrigerator and place them on a cutting board. Pat both sides dry with paper towels by pressing gently all over the surface until no moisture beads remain.

Step 3

Sprinkle 0.5 teaspoon of salt evenly across both sides of each steak. Press the crushed peppercorns firmly onto both sides, covering the surface in a single layer so the pepper adheres to the meat.

Step 4

Place a 12-inch skillet over medium-high heat and wait 2 minutes until the pan is hot enough that a drop of water sizzles and evaporates immediately.

Step 5

Add 1 tablespoon of butter to the hot skillet. When it melts and begins to foam, place both steaks in the pan with a gentle slide — you should hear a loud, steady sizzle.

Step 6

Leave the steaks untouched for 4 minutes. Do not move, flip, or press them — this develops the dark, crusty, golden-brown exterior that gives the dish its character.

Step 7

Using tongs, flip each steak in a single smooth motion. Cook for another 3 minutes without moving them, until the second side is the same deep golden-brown color.

Step 8

Transfer both steaks to a warm plate and set aside. (They will continue cooking as they rest, reaching medium-rare inside.)

Step 9

Reduce the heat to medium and add the remaining 1 tablespoon of butter to the same skillet. When melted, add 2 tablespoons of minced shallot and stir once every 10 seconds for 2 minutes until the shallot turns translucent and smells sweet and fragrant.

Step 10

Pour in 3 tablespoons of brandy carefully — it may briefly flame from the hot pan, which is normal and adds flavor. Stir with a wooden spoon for 30 seconds, scraping up any stuck-on brown bits from the bottom.

Step 11

Pour in 0.5 cup of beef broth and stir once to combine. Let it simmer without stirring for 2 minutes until the liquid reduces by about one-third and darkens slightly.

Step 12

Reduce the heat to medium-low and pour in 0.5 cup of heavy cream in a thin stream while stirring constantly with a whisk until the sauce is uniform and glossy, about 1 minute.

Step 13

Taste the sauce with a clean spoon. Add a pinch of salt and a small pinch of cracked pepper if needed — it should taste rich, savory, and subtly peppery, not bland or overly sharp.

Step 14

Place each steak in the center of a warm dinner plate. Spoon the cream sauce in a shallow pool around the steak, covering about half the plate surface.