Flat-Iron Steak au Poivre

By lorik

Ingredients

• 2 flat-iron steaks (6 to 8 ounces each)
• Coarse salt
• 2 tablespoons black peppercorns
• 1 tablespoon canola oil
• 2 tablespoons unsalted butter
• 1 large shallot, halved and thinly sliced (1/2 cup)
• 1/3 cup cognac
• 1 tablespoon Worcestershire sauce
• 2/3 cup low-sodium or homemade chicken stock
• 2 tablespoons heavy cream

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Season steaks with salt and let sit at room temperature 30 minutes. Meanwhile, place peppercorns in a plastic bag and coarsely crack with a meat mallet or rolling pin. Transfer peppercorns to a plate. Lightly pat steaks dry and coat both sides of each steak with peppercorns, pressing to adhere.

Heat a medium skillet, preferably cast-iron, over medium-high. Swirl in oil and cook steaks, turning once, until internal temperature reads 135 degrees (for medium-rare), 6 to 8 minutes total. Transfer to a plate and tent with foil.

Discard fat from pan. Add butter and shallots and cook, stirring often, until shallots soften and begin to brown, 1 to 2 minutes. Carefully add cognac and cook, scraping up any bits from the bottom of pan, until almost evaporated, 3 minutes. Add Worcestershire and stock and simmer until reduced by half (to about 1/3 cup), 4 to 5 minutes. Add cream and cook until heated through and thickened slightly, about 1 minute more. Slice steaks against the grain, divide between two plates, and top with sauce.