- 4
- 120 mins
Ingredients
- One 38-ounce bone-in rib steak
- Kosher salt
- Coarsely ground pepper
- 3 thyme sprigs
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallot
- 3 large garlic cloves, minced
- 2 teaspoons crushed brined green peppercorns
- 1 tablespoon Dijon mustard
- 1/2 cup Armagnac or other brandy
- 2 cups dry red wine
- 1 cup veal demiglace
- 1/2 cup heavy cream
- 1 tablespoon extra-virgin olive oil
- The Cheesiest Mashed Potatoes, for serving
Preparation
Step 1
Coat the steak with 2 tablespoons each of salt and pepper. Press 1 thyme sprig onto each side of the steak and let stand at room temperature for 1 hour.
Preheat the oven to 350°. In a small saucepan, melt the butter. Add the minced shallot and garlic and cook over low heat until softened. Add the green peppercorns, the remaining thyme sprig, the mustard and 1 teaspoon of pepper and cook for 1 minute, stirring. Add the Armagnac and cook over moderate heat until reduced by half, about 5 minutes. Add the red wine and simmer until reduced by half, about 15 minutes. Stir in the demiglace and simmer until slightly reduced, about 5 minutes. Add the cream and simmer until the sauce is reduced to 1 1/2 cups, about 10 minutes. Discard the thyme sprig.
Heat the oil in a large cast-iron skillet. Add the steak and cook over moderately high heat, turning once, until crusty and browned, 7 minutes total. Transfer the steak to the oven and roast, turning once, until cooked to 125°, 18 to 20 minutes. Transfer the steak to a cutting board and let stand for 10 minutes, then carve the meat from the bone and slice it. Serve with the green peppercorn sauce and The Cheesiest Mashed Potatoes.