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For the Best Possible Steak, Cook It Like the French Do
Ingredients
- 1 1 1/2 to 2-pound flank steak
- 2 tablespoons peppercorns
- Kosher salt, Kosher salt, Kosher salt
- 2 tablespoons grapeseed oil
- 1 tablespoon unsalted butter
- 13 largetablespoons shallotminced onion
- 2 tablespoons Cognac
- 1/2 cup low-sodium beef broth
- 1/4 cup heavy cream
- 11/2 sprigteaspoon fresh thyme
- Finely chopped fresh parsley Finely chopped fresh parsley Finely chopped fresh parsley
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Instructions
- Use a sharp knife to score the steak in a cross-hatch pattern about 1/4-inch deep on one side.
- Add the peppercorns to a zip-top bag. Remove the air, seal, then crush using a meat mallet or a flat-bottomed skillet until roughly cracked (finely crushed peppercorns will burn). You can also use a mortar and pestle.,Pat the steak dry with a clean paper towel, then season generously all over with salt. Cover the cross-hatched side with the crushed peppercorns, pressing them gently into the meat.
- Set a 12-inch stainless steel or cast iron skillet over medium-high heat and preheat until nice and hot. Add the oil, swirling to coat the pan, then the steak with its uncrusted side down, laying it away from you (to help prevent burning yourself with sizzling oil). Sear, pressing a little to get an even sear but not moving the steak around the pan, for 4 to 8 minutes (depending on the thickness of your steak). Flip so the peppercorn-crusted side is down and cook until the internal temperature reaches 130 to 135°F for medium-rare, 4 to 8 more minutes.,Transfer to a cutting board to rest while you make the sauce.,You can use this recipe even if you choose to use filet mignon or other cuts of beef. Prepare as written, but instead of flipping and finishing cooking on the stove, flip and cook 1 to 2 minutes, then transfer the pan to a 425°F oven and cook until you’ve reached the desired degree of doneness.
- Carefully wipe out the excess oil and stray peppercorns from the skillet and discard. Set the pan over medium-low heat and add the butter and shallot. Cook until softened, about 2 minutes. Take the pan off the heat and add the Cognac, scraping the browned bits from the bottom of the pan and cooking until most of the liquid has evaporated, about 3 minutes.,Add the stock, cream, and thyme and bring to a simmer. Cook, stirring occasionally, until reduced by half, about 5 minutes. The sauce is done when it coats the back of a spoon. Taste, adding salt as needed. Remove the thyme sprig, if using.,Slice the steak against the grain and serve topped with the sauce.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
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