Ribeye steak with cognac sauce

Ribeye is the king of steaks, it turns out juicy and tasty. It does not require lengthy heat treatment: it is easy to achieve the desired degree of roast.

• Recipe author: Lilya Ledneva
• After preparation, you will receive 2 servings
• Total recipe preparation time: 20 minutes

Ingredients

• Beef steak about 3 cm thick 300-500 g
• Salt to taste
• Ground black pepper to taste
• Olive oil 1 tsp spoon
• White peppercorns to taste
• Pink peppercorns to taste
• Green peppercorns to taste
• Black peppercorns to taste
• Onion 1 piece
• Olive oil 1 tsp spoon
• Salt to taste
• Cognac 100 ml
• Heavy cream 70 ml

Cooking method

• Remove the meat in advance - it should defrost and warm up to room temperature. Pieces should not be beaten off, even if they seem huge. The meat cannot be washed, it can only be blotted with paper towels.

• Preheat a grill pan over high heat. Drizzle the steak with olive oil and sprinkle with salt and pepper on both sides.

• Fry the steak for 1-2 minutes on each side. The meat cannot be pierced with a fork or knife - the steaks are turned over with special tongs.

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• Reduce heat to medium and cook steak for 7 minutes on each side.

• Prepare the sauce. Mash all types of peppers in a mortar.

• Fry finely chopped onions in olive oil. When the onions are tender, add salt, pepper and cognac. Set it on fire.

• When the flame subsides, pour in the cream and bring it to a near boil. Try the sauce, add salt if desired.

• Cover the finished rib-eye steak with a plate so that it “rests” and is better saturated with juice.

• Serve the ribeye on a large plate. Pour the sauce into a separate cocotte maker. Fresh vegetables or French fries can be used as a side dish.

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