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Reverse Seared Ribeye Au Poivre

Prep Time 15 mins
Cook Time 45 mins
Servings 2 steaks


  • 2 ribeye steaks try to get steaks that approximately the same weight and thickness
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 tablespoons minced onion may substitute shallot
  • 1 ½ tablespoons whole black peppercorn
  • 5-6 thyme sprigs
  • 1 teaspoon dijon mustard
  • 1/3 cup brandy
  • ¼ cup heavy cream


  • Preheat oven to 250 degrees
  • Season steaks with salt and pepper, to taste. Since this is steak au poivre, don't be skimpy with the pepper.
  • Place raw steaks on a lipped baking tray fit with a rack.
  • Insert a meat thermometer into the thickest part of one of the steaks.
  • Cook until internal temperature reaches 125 degrees (medium rare); mine took about 45 minutes.
  • Remove to a plate to rest for about 10 minutes.
  • Meanwhile prepare the sauce
  • In a small saucepan melt butter into the olive oil and add the minced onions. Cook for about 4-5 minutes or until onions become lightly golden.
  • Add thyme and peppercorns and cook for a minute more. Stir in dijon.
  • Turn off heat and add the brandy.
  • Return to heat and simmer until consistency thickens to about the texture of cream.
  • Then stir in the actual cream.
  • Season with salt, to taste and set aside briefly. Remove thyme stems.
  • To finish the steaks
  • Bring a cast iron pan to high heat with about 1 tablespoon of vegetable oil.
  • Sear steaks for 30-45 seconds per side; temperature should be hot enough that it shouldn't need longer than that to create a nice crust.
  • Immediately remove and serve steaks with peppercorn sauce spooned over the meat.