📖 Instructions

1. Pat the steak dry with paper towels. This helps achieve a nice sear.
2. Season generously with salt and freshly cracked black pepper. Don't be shy—a good sear relies on seasoning.
3. Heat your large skillet over high heat. Add a tablespoon of oil—I prefer grapeseed oil for high-heat cooking, but canola works just as well. Let the oil get shimmering hot.
4. Carefully place the steak in the screaming hot skillet. Do not overcrowd the pan. If necessary cook in batches.
5. Sear the steak for 2-3 minutes per side, until a deep brown crust forms. Don't move it around too much—you want that beautiful sear!
6. Reduce the heat to medium. Add 1 tablespoon of butter, and let it melt and foam. Now add 1-2 tablespoons of finely chopped shallots (optional, but adds nice depth). Saute for about 30 seconds until they're just softened, not browned.
7. Add 2 tablespoons of finely chopped fresh parsley and thyme and saute for another 30 seconds. Make sure not to burn the herbs.
8. Pour in 1/2 cup of dry beef broth or red wine into the pan, and scrape up any browned bits from the bottom. This adds so much flavor!
9. Stir in 1/4 cup of heavy cream, and bring the mixture to a simmer. Let it bubble gently for 2 minutes, until slightly thickened.
10. Remove the skillet from the heat, and stir in 2 tablespoons of freshly cracked black peppercorns (or more, to taste). Stir in 1 tablespoon of butter for extra richness (I know, I'm a butter fiend, but it's totally worth it!).
11. Taste and adjust seasoning as needed. You might want a pinch more salt, depending on your taste. Once adjusted, keep warm.
12. Transfer the steak to a cutting board, and let it rest for at least 5 minutes before slicing. This is crucial to retain the juices.
13. Slice the steak against the grain. It gives you more tender bites.
14. Spoon the peppercorn sauce over the sliced steak and serve immediately. It's heavenly!