Ingredients
1 rib eye steak, 2 inch (preferably dry aged)
handful garlic
2 sprigs fresh rosemary
handful fresh thyme
2 leeks, whites
1 stick butter
½ cup liquid aminos
3 tbsp avocado oil
⅓ cup cognac
½ cup heavy cream
½ cup chicken stock
2 tbsp peppercorns
1 shallot, minced
2 tbsp tarragon, chopped
1 tbsp butter
as needed salt
Tools
cast iron pan
deep pan
Directions
Step 1
Start by putting the steak in the freezer 30 mins prior to cooking. This is to maximize the pink area inside. Almost sous vide like
1 rib eye steak, 2 inch (preferably dry aged)
Step 2
Preheat the oven to 200F. Get a cast iron, and get it smoking hot. Add oil.
3 tbsp avocado oil
cast iron pan
Step 3
Pull steaks out, it should be cold, not frozen. Season generously with salt.
1 rib eye steak, 2 inch (preferably dry aged)
as needed salt
Step 4
Sear one side, until crust starts to form. Make sure to push steak to edge and tilt so oil is frying the edges. It’ll help with crust.
1 rib eye steak, 2 inch (preferably dry aged)
Step 5
Flip steak, repeat. Pull steak from pan.
Step 6
Add the butter, rosemary, thyme, leeks, and garlic. Once butter start foaming, add the steak back. And repeat process from earlier, basting. Once crust forms, pull steak. Transfer to heat proof pan, and cover with herbs and oil.
1 stick butter
2 sprigs fresh rosemary
handful fresh thyme
2 leeks, whites
handful garlic
1 rib eye steak, 2 inch (preferably dry aged)
deep pan
Step 7
Put in oven, if you have a thermometer set it to 130F. It might take 30 mins depending on thickness.
Step 8
When steak is done, remove from oven. Transfer to wire rack and cover with the drippings. Let rest 20 mins.
Step 9
In the same pan you cooked the steak in, add butter and shallots. Cook until soft, about 2 mins.
1 tbsp butter
1 shallot, minced
Step 10
Add the cognac, and cook until reduced to syrup.
⅓ cup cognac
Step 11
Add the chicken stock next, reducing that till syrupy as well.
½ cup chicken stock
Step 12
Next add the heavy cream, and peppercorns. Reduce till starting to thicken, but not too thick. Turn off heat, add tarragon and salt. Transfer to bowl.
½ cup heavy cream
2 tbsp peppercorns
2 tbsp tarragon, chopped
as needed salt
Step 13
Slice your steak, serve with the garlic and leeks. Spoon sauce over. Enjoy!
