Rib Steak, Joe Beef Sauce Recipe

Prepare the steak

Remove the rib steak from the fridge and let it come to room temperature for 30–45 minutes. Pat it dry with paper towels.

Season the steak generously on both sides with kosher salt and freshly ground black pepper.

Sear the steak

Heat a heavy cast-iron skillet over high heat until very hot. Add canola oil and swirl to coat the pan.

Carefully place the steak into the hot pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for another 3–4 minutes.

Baste and finish

Reduce heat to medium. Add butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and baste the steak repeatedly with the melted butter using a spoon, for about 2–3 minutes.

Transfer the steak to a wire rack set over a baking sheet. Let it rest for 10 minutes before slicing.

Sauté aromatics

In a small saucepan over medium heat, melt the butter. Add chopped shallots and minced garlic, and sauté for 2–3 minutes until soft and translucent.

Deglaze

Add cognac or brandy, and let it simmer for 1–2 minutes to burn off the alcohol.

Simmer the sauce

Add beef stock and bring to a simmer. Let it reduce by about half, around 5–7 minutes.

Stir in Dijon mustard, heavy cream, and green peppercorns (if using). Simmer for another 3–5 minutes, until the sauce thickens slightly.

Season with salt and freshly ground black pepper to taste. Keep warm until ready to serve.