Target: 6 × 4 inches · landscape

Cast-Iron Ribeye au Poivre

115 min · 4 servings

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

1. Dry-brine steaks at least 1 hour. Roast seasoned fingerlings cut sides down at 450 F until crisp, 22 to 25 minutes.

2. Press pepper onto steaks. Sear in a smoking-hot oiled cast-iron skillet for 3 minutes per side.

3. Baste with butter, garlic, and thyme to 125 F for medium-rare; rest 10 minutes for a 130 to 135 F finish.

4. Cook shallot, deglaze off flame, then reduce stock. Add Dijon and cream; finish with butter.

5. Dress greens with vinegar. Slice steak across the grain and serve with sauce, potatoes, and salad.

Cook’s note: Add cognac only after moving the skillet off the flame, or use the alcohol-free branch.