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1. Pat the ribeye steaks dry with paper towels and let them sit at room temperature while you prepare the other ingredients.
2 piece boneless ribeye steak
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2. Crush the black peppercorns with a mortar and pestle or the bottom of a heavy pan until coarsely cracked, then spread them on a plate.
2 tbsp black peppercorns
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3. Season both sides of the steaks evenly with kosher salt, then press each side firmly into the cracked peppercorns so they adhere and form a crust.
2 piece boneless ribeye steak,
1 tsp kosher salt,
2 tbsp black peppercorns
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4. Finely mince the shallot and set it aside for the sauce.
1 piece shallot
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5. Heat a heavy skillet over medium-high heat until very hot, then add the neutral oil and swirl to coat the pan.
1 tbsp neutral oil
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6. Add the peppercorn-crusted steaks to the hot skillet and sear without moving until a deep brown crust forms, then flip and sear the other side to your desired doneness.
2 piece boneless ribeye steak,
2 tbsp black peppercorns,
1 tbsp neutral oil
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7. Add part of the butter to the pan, tilt the skillet, and spoon the foaming butter over the steaks for extra richness, then transfer the steaks to a warm plate to rest.
2 piece boneless ribeye steak,
3 tbsp unsalted butter
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8. Lower the heat to medium, add a little more butter to the skillet if needed, then add the minced shallot and cook, stirring, until softened and lightly golden.
3 tbsp unsalted butter,
1 piece shallot
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9. Carefully pour the cognac into the pan away from the flame, let it bubble, and simmer while scraping up the browned bits from the bottom of the skillet until reduced by about half.
0.2 cup cognac
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10. Stir in the beef stock and simmer until slightly reduced and glossy.
0.5 cup beef stock
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11. Add the heavy cream, Dijon mustard, thyme leaves, and any resting juices from the steaks, then simmer gently, stirring, until the sauce thickens enough to coat the back of a spoon.
2 piece boneless ribeye steak,
0.5 cup heavy cream,
1 tsp Dijon mustard,
1 tsp fresh thyme leaves
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12. Whisk in the remaining butter to give the sauce a silky finish, then taste and adjust with flaky sea salt if needed.
3 tbsp unsalted butter,
0.2 tsp flaky sea salt
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13. Slice the rested steaks against the grain, arrange on warm plates, and spoon the creamy peppercorn sauce generously over and around the meat.
2 piece boneless ribeye steak
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14. Sprinkle with chopped fresh parsley and serve immediately.
2 tbsp fresh parsley (garnish)
