Steak Au Poivre

rib eye steak, 2 inch (preferably dry aged)

 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

 Preheat the oven to 200F. Get a cast iron, and get it smoking hot. Add oil.

 Pull steaks out, it should be cold, not frozen. Season generously with salt.

 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.

 Flip steak, repeat. Pull steak from pan.

 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.

 Put in oven, if you have a thermometer set it to 130F. It might take 30 mins depending on thickness.

 When steak is done, remove from oven. Transfer to wire rack and cover with the drippings. Let rest 20 mins.

 In the same pan you cooked the steak in, add butter and shallots. Cook until soft, about 2 mins.

 Add the cognac, and cook until reduced to syrup.

 Add the chicken stock next, reducing that till syrupy as well.

 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.

 Slice your steak, serve with the garlic and leeks. Spoon sauce over. Enjoy!