🍳 Rib-eye Steaks with Peppercorn Sauce 🍳

Many people order steaks when they go out to a restaurant, but they never cook them at home, which is just daft, if you ask me. Cooking a steak is incredibly easy – no prep, a few minutes basting with butter in a hot pan, and a few minutes to rest afterwards, job done. And the sauce takes only a few minutes more to rustle up. The main thing is to buy a decent steak, as no amount of basting or smothering with sauce can make a rubbish steak taste anything but rubbish.

1. Place a large, non-stick frying pan over a high heat. Rub the olive oil over the steaks and season liberally with salt and pepper. When the pan is smoking hot, add the steaks and cook for 2–3 minutes on each side if you like your steaks medium rare.

2. Remove the pan from the heat, then add the thyme and butter, and baste, baste, baste the steaks for at least a minute. Turn them over and baste again. Transfer the steaks and thyme to a warm plate and leave to rest.

3. Return the pan to a medium heat, add the shallot and cook for 2–3 minutes, or until softened. Add the green peppercorns and garlic and cook for 1–2 minutes.

4. Pour in the cognac and flambe carefully. Add the mustard, beef stock and Worcestershire sauce, stir well and increase the heat to high. Let the stock reduce by half before adding the cream. Allow it to cook for another few minutes, or until the cream has thickened.

5. Put the rested steaks on serving plates, making sure to pour any resting juices into the sauce. Stir the sauce well and season to taste before pouring it over the steaks and serving with green vegetables.

Chef’s tip Always dry meat and fish thoroughly with kitchen paper before frying, as any moisture will slow down caramelisation, and you risk overcooking the steak, chop or fillet while trying to get a nice colour.

If you have more time… … serve with the Mustard Mash on page 213 or the Green Beans with Tarragon and Pine Nuts on page 206.