Ingredients
2 ribeye steaks (about 1 inch thick)
Montreal steak seasoning
Salt and freshly ground black pepper
1 tbsp olive oil
tbsp butter
For the peppercorn sauce:
2 tbsp whole black peppercorns (crushed )
⅓ cup Shallots diced
½ cup beef broth or stock
½ cup heavy cream
1 tbsp Dijon mustard
2 tbsp butter
1 tsp onion powder
1 tsp garlic powder
½ tsp red pepper flakes
¼ parsley chopped
Salt, to taste
Directions
Step 1
Take the steaks out of the fridge about 30 minutes before cooking to let them come to room temperature.
Step 2
Pat the steaks dry with paper towels, then season generously with Montreal steak seasoning salt and freshly ground black pepper on both sides.
Step 3
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the butter. Sear the steaks for about 3-4 minutes on each side for medium-rare, or until they reach your preferred doneness. Remove the steaks from the pan and set them aside to rest.
Step 4
In the same skillet, reduce the heat to medium and add in butter and shallots. Sautee for 1-2 mins then add in crushed peppercorns.
Step 5
Add the beef broth and stir, scraping up any browned bits from the pan (this adds flavor). Let the broth reduce by half, then stir in the Dijon mustard.
Step 6
Add the heavy cream , garlic powder, onion powder, red pepper flakes, and parsley and simmer for another 2-3 minutes, stirring constantly, until the sauce thickens. Season with salt to taste.
Step 7
Slice the steaks and pour the peppercorn sauce over them. Serve with your favorite sides, such as mashed potatoes, rice, or a crisp salad.
