Steak au Poivre

This French bistro classic transforms a simple steak into theatrical dining. A thick-cut ribeye is generously crusted with coarsely cracked black peppercorns, then seared in a smoking hot pan. The dramatic moment comes when cognac is added and flames leap from the pan, burning off alcohol while leaving behind its complex grape essences. A velvety cream sauce, laced with the steak's fond and softened shallots, completes this robust celebration of beef.