Ribeye Steaks with Peppercorn Sauce

Recipe by Nurperi Yigit
pepper tamari
Ribeye Steaks with Peppercorn Sauce
Serves 2-4

Steak au poivre always hits the spot, but the truth is that the sauce can at times be a bit too rich and one-note-spicy to handle. But bring in some Pepper Tamari and you’ll find that it doesn’t just keep the flavors from getting cloying. Suddenly, your au poivre will have layers of subtle and warming earthiness, along with just the right touch of sweetness. 

Pepper Tamari
Pepper Tamari
Ingredients

For the Ribeye Steaks: 

2 ribeye steaks, around 2 cm thick  
Salt  
2 tbsp olive oil 
2 tbsp unsalted butter 
2 sprigs of thyme  
1 whole garlic clove, slightly crushed   

For the Peppercorn Sauce: 

1 tbsp olive oil or butter 
1 small shallot, finely diced 
80 ml brandy or cognac (optional, but adds great flavor) 
200 ml cream  
120 ml beef broth 
1 tsp Dijon mustard  
3 tbsp Pepper Tamari  
Salt and black pepper, to taste 

Method

Temper the steaks:

  • Take your steaks out of the fridge 30 minutes prior to cooking so that they reach room temperature.   

Cook the steaks:

  • Heat a cast-iron skillet or heavy pan over medium-high heat and season the steaks generously on both sides with salt. Once you start to see some smoke,  add the olive oil and steaks to the pan. Sear for about 2 minutes per side, depending on the thickness of the steak and your preferred doneness.
  • Add the butter to the pan, along with the thyme and garlic, and baste your steaks with the foaming butter. Once the steaks are done, remove them from the pan, along with the aromatics, and allow to rest (cover the top to prevent them from getting cold while you make the sauce.)  Leave some butter in the pan.  

Make the au poivre: 

  • Lower the heat in the pan to medium. Add the diced shallots and sauté until soft and translucent, about 2 minutes. If using brandy or cognac, carefully pour it into the pan and let the alcohol cook off for about 2 minutes, deglazing any brown bits from the bottom. 
  • Add the cream and beef broth to the pan, stirring well to combine. Bring to a gentle simmer and cook for about 4 minutes, until slightly thickened. 
  • Stir in the Dijon mustard and the Pepper Tamari. Season with salt and freshly cracked black pepper to taste. Continue to cook for another 1-2 minutes, or until the sauce reaches your desired consistency. 

Serve the dish: 

  • Slice the rested ribeye steaks on plates and spoon the peppercorn sauce over the top.  

In the making

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