Cast-Iron Ribeye au Poivre

Pepper-crusted ribeye receives a hard cast-iron sear, aromatic butter baste, and silky cognac cream sauce, with crisp fingerlings and bitter greens alongside.

115 min

4 servings

Sliced pepper-crusted ribeye with creamy pan sauce, roasted fingerling potatoes, and bitter greens on a dark plate.

Ingredients

2 thick-cut boneless ribeye steaks, 14 to 16 oz each and about 1 1/2 inches thick

2 tsp kosher salt, divided

2 tbsp whole black peppercorns, coarsely crushed

1 1/2 lb fingerling potatoes, halved lengthwise

2 tbsp olive oil, divided

3 tbsp unsalted butter, divided

2 garlic cloves, lightly crushed

3 fresh thyme sprigs

1 small shallot, finely chopped

3/4 cup low-sodium beef stock

2 tsp Dijon mustard

1/2 cup heavy cream

5 oz bitter salad greens

1 tbsp sherry vinegar

Equipment

Large cast-iron skillet · Rimmed sheet pan · Wire rack · Instant-read thermometer · Tongs · Whisk

Control the flame

Move the skillet off the flame before adding cognac, and never pour alcohol directly from the bottle into a hot pan.

Balance the richness

Bitter greens dressed simply with vinegar cut through the butter and cream without competing with the pepper crust.

Dry-brine and roast

01. Salt the steaks and refrigerate uncovered for at least 1 hour so their surfaces dry for a stronger crust.

02. Roast the oiled and salted fingerlings cut sides down at 450 F until their bottoms are deeply browned and their centers tender.

Pepper and sear

03. Press coarse pepper firmly onto the dry steaks immediately before cooking.

04. Sear in a faintly smoking cast-iron skillet for 3 minutes per side; leave each side undisturbed so the crust can set.

Baste and rest

05. Lower the heat and baste with foaming butter, garlic, and thyme until the steaks reach 125 F for medium-rare or 135 F for medium.

06. Rest 10 minutes before slicing; expect about 5 F of carryover cooking.

Build the sauce

07. Cook the shallot, take the pan off the flame, and deglaze with cognac. For the alcohol-free branch, use 1/4 cup additional stock plus 1 tsp additional vinegar.

08. Reduce the measured stock by half, add Dijon and cream, then finish the spoon-coating sauce with cold butter.

Serve

09. Lightly dress the bitter greens with vinegar, slice the rested steaks across the grain, and plate with crisp potatoes and plenty of sauce.