Pepper Steak with Cream Sauce

Ingredients

For the steaks:

• 4 ribeye or New York strip steaks (8 oz each)

• 2 tablespoons kosher salt

• 2 tablespoons freshly ground black pepper

• 1 tablespoon garlic powder

• 1 tablespoon vegetable oil

For the pepper cream sauce:

• 2 tablespoons butter

• 2 small shallots, very finely diced

• 3-5 cloves garlic, minced

• 1 tablespoon whole black peppercorns, crushed

• 3/4 cup beef stock or broth

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1/2 to 3/4 cup heavy cream

• Salt to taste

Instructions

Step 1: Prepare steaks
Remove steaks from refrigerator 20 minutes before cooking. Season both sides generously with salt, black pepper, and garlic powder. Crush peppercorns using a rolling pin, mortar and pestle, or side of a knife.

Step 2: Cook steaks
Heat oil in a large skillet over high heat until smoking. Add steaks and cook first side for 2 minutes until well-crusted, then flip and cook 2 minutes more for medium-rare. Stack steaks and sear the fat strip with tongs. Transfer to a plate, cover loosely with foil, and let rest.

Step 3: Start the sauce
In the same skillet, reduce heat to medium and add butter. When melted, add finely diced shallots and cook 2-3 minutes until softened and translucent. Add minced garlic and crushed peppercorns, cooking another 1-2 minutes until fragrant.

Step 4: Build sauce base
Add beef stock and Worcestershire sauce to the pan, scraping up any browned bits. Bring to a boil and simmer rapidly for 5 minutes until reduced by half. Stir in Dijon mustard.

Step 5: Finish with cream
Turn heat to medium-low and stir in heavy cream. Add any resting juices from the steaks. Simmer gently for 1-2 minutes until sauce thickens enough to coat the back of a spoon. Do not let it boil rapidly. Season with salt to taste.

Step 6: Serve
Transfer steaks to warmed serving plates and spoon the pepper cream sauce generously over the top. Serve immediately while hot.