Dry-Aged Ribeye with Peppercorn Sauce
Reverse searing is how we cook every thick steak in the dining room. Bringing the steak up to temperature slowly in the oven before a short, hard sear gives you an even pink center without a gray band underneath the crust.
Method
Season and rest
Season the steak generously with salt and let it sit at room temperature for 30 minutes.
Slow-roast
Roast on a rack at 275°F until the center reads 110°F on an instant-read thermometer, about 30 to 35 minutes.
Sear
Heat the oil in a heavy skillet until just smoking. Sear the steak 60 to 90 seconds per side, until deeply browned, then rest 10 minutes.
Start the sauce
In the same skillet, melt the butter and cook the shallot for 2 minutes. Off the heat, add the brandy, then return to the heat and simmer until nearly evaporated.
Finish the sauce
Add the stock and simmer until reduced by half, then stir in the cream and peppercorns and simmer 2 minutes more.
Slice and serve
Slice the steak against the grain and spoon the sauce over the top.
From the kitchen
Pull the steak from the oven a few degrees before your target internal temperature; the sear and the rest will carry it the rest of the way.