Pan seared Ribeye Steak with Peppercorn Sauce

1. Cut a nice rib eye steak of 600g, about 2cm thick
   
   
2. Place the white peppercorns on a plate and crush them evenly.
   
   
3. Lightly press the steak onto crushed white peppercorns, coating well.
   
   
4. Season steaks with sea salt only seconds just before cooking.
   
   
5. Heat up the frying pan and add butter. Wait for butter to brown slightly.
   
   
6. Then add the steak and cook on medium heat so as not to burn the peppercorns. Do not shake the pan or move the steaks. Allow the steaks to caramelize on the surface. Turn it over and on its side until the surface is evenly browned. Cook to desired preference.
   
   
7. Rest the meat for as long as it was cooked.
   
   
8. Remove burnt bits from the pan, if any.
   
   
9. To the same pan used for frying, add the brandy reduce then add the veal jus, reduce then add the cream, reduce to a nice smooth and thick texture.
   
   
10. Set on a serving plate with mashed potatoes and add the brandy sauce to the side or around the steak.

Tip

If you are using a meat thermometer: 54 ºC for medium-rare, 60 ºC for medium.

Recipe by Chef Patrick Heuberger of Le Bistro Du Sommelier