Pan-Seared Steak with Au Poivre Sauce

1. Season the Steak

Remove the steak from the fridge 30 minutes before cooking, which will let it come up to room temperate and thus cook more quickly. Season your steak liberally with salt and pepper before cooking.

2. Toast Peppercorns

In a dry skillet over medium heat, toast the whole Tellicherry peppercorns until fragrant, about 2-3 minutes. Let them cool, then crush them with a mortar and pestle or the bottom of a heavy pan, removing any overly fine powder with a sifter. Set aside the crushed peppercorns.

3. Cook the Steak

Preheat a heavy pan or cast-iron skillet over medium-high heat and add avocado oil. When the oil is shimmering and just begins to smoke, add the steak. Sear for about 2 minutes, then flip and sear the other side for an additional 2 minutes. Repeat this process a few times depending on the size of the steak. It's important to control the heat here, larger steaks will take longer to cook, so you should use a lower heat while thinner steaks will cook faster so they require a much higher heat to develop browning before they overcook. Adjust the heat as needed based on the size of your steak and desired doneness. Once the steak reaches an internal temperature of 52-54°C (125-130°F), transfer it to a rack over a sheet tray to rest. Rest for at least 10 minutes, or up to 20 for a thicker steak. Resting allows the juices to redistribute throughout the steak.

4. Sweat Aromatics

In the same pan, reduce heat to medium and add a touch more oil if necessary. Add the minced shallots and sliced garlic with a pinch of salt, cooking until softened but not browned.

5. Deglaze and Reduce

Add the brandy to deglaze the pan, scraping up any fond (the browned bits left by the steak). Reduce the brandy by about 80%, then add the chicken or beef stock and the crushed peppercorns. Reduce the sauce by three-quarters until it starts to thicken. Lower the heat and add the diced butter, swirling the pan continuously to emulsify the sauce. This step should be done off the heat, or on low heat, to keep the butter emulsion stable.

6. Finishing Ingredients

Once the butter is fully incorporated, stir in the crème fraîche. Adjust the sauce's richness to your taste with a splash of sherry vinegar.

7. Serve

If the steak has cooled down too much, flash it for a minute or two to reheat in a hot oven. Slice the rested steak against the grain for tenderness. Plate the steak on a plate and spoon the au poivre sauce over the slices.