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Ribeye \u201cDiane\u201d<\/p>\nRibeye \u201cDiane\u201d<\/p>\n
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4 ribeye steaks, 12-14 ounces each<\/p>\n
Kosher salt<\/p>\n
Freshly ground black pepper<\/p>\n
1 T. unsalted butter<\/p>\n
5 medium shallots, minced<\/p>\n
2 T. Green peppercorns, preferably in brine, lightly crushed<\/p>\n
\u00bc cup Brandy<\/p>\n
2 T. Dijon mustard<\/p>\n
Zest and juice from 1 small lemon<\/p>\n
2 T. Worcestershire sauce<\/p>\n
\u00bd cup enriched veal stock<\/p>\n
6 sprigs flat-leaf parsley, coarsely chopped<\/p>\n
1 small bunch chives, coarsely chopped<\/p>\n
\u00bc cup heavy cream<\/p>\n
Maldon salt<\/p>\n
<\/p>\n
Season the steaks on both sides with salt and pepper. Heat a cast iron skillet large enough to hold the four steaks in a single layer until it begins to visibly smoke. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan one by one in a single layer. Turn the heat on under the skillet and brown on the first side, 6-8 minutes. Resist the temptation to turn them over or move them as they cook. Turn the steaks on the second side and brown, 5-6 minutes. Remove from the heat and place the steaks on a rack to \u201crest\u201d while you make your sauce. I get so many questions about knowing when a steak is \u201cdone\u201d. It\u2019s a tough call because every cut and piece of meat is different. The simplest way to check for doneness is to make a small incision in the thickest part of the steak. It should be a little less cooked than you would like to allow for \u201ccarry over\u201d cooking. If using a meat thermometer, rare registers between 125 and 130 F. For medium rare, 130 F to 135 F and between 135-and 140 F for medium. Remove the excess grease from the pan where you cooked the steaks. Add the butter and shallots and cook until they are translucent, 3-5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely. Add the mustard, lemon juice and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together. Add the veal stock and reduce until decently thick, 3-5 minutes. Stir in the cream, parsley and chives. Simmer for 1 minute. Taste for seasoning. Place the steaks on four plates, top with Maldon salt and spoon the sauce over top.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ribeye \u201cDiane\u201d 4 ribeye steaks, 12-14 ounces each Kosher salt Freshly ground black pepper 1 T. unsalted butter 5 medium shallots, minced 2 T. Green peppercorns, preferably in brine, lightly crushed \u00bc cup Brandy 2 T. Dijon mustard Zest and juice from 1 small lemon 2 T. Worcestershire sauce \u00bd cup enriched veal stock 6 sprigs flat-leaf parsley, coarsely chopped 1 small bunch chives, coarsely chopped \u00bc cup heavy cream Maldon salt Season the steaks on both sides…<\/p>\n