Keto Steak au Poivre (Egg-Free)

Ingredients

• 2 6oz Steak (Ribeye or Filet)
• 2 tablespoons Cracked Black Pepper
• 2 tablespoons Butter
• 1 tablespoon Olive Oil
• 1/4 cup Cognac
• 1/2 cup Heavy Cream
• 1/4 cup Beef Broth
• 1/2 teaspoon Salt

Instructions

1. 1Place the 2 tablespoons of cracked black pepper on a plate or cutting board. Press both sides of the 2 6oz steaks firmly into the pepper to coat them evenly.
2. 2Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until the butter is melted and the oil is shimmering, about 350°F (175°C).
3. 3Carefully place the pepper-crusted steaks into the hot skillet. Sear for 3 to 5 minutes per side for medium-rare, or until the steaks reach an internal temperature of 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or higher for more well-done.
4. 4Remove the steaks from the skillet and place them on a clean plate. Tent loosely with foil and let them rest for at least 5 minutes to allow the juices to redistribute.
5. 5Reduce the skillet heat to medium, about 300°F (150°C). Add the 1/4 cup of cognac to the skillet, scraping the bottom with a wooden spoon to loosen any browned bits. Let the cognac bubble and reduce by about half, which should take 1-2 minutes.
6. 6Pour in the 1/4 cup of beef broth and the 1/2 cup of heavy cream. Stir to combine and bring the sauce to a gentle simmer. Cook for 3 to 5 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
7. 7Stir in the 1/2 teaspoon of salt into the sauce. Taste the sauce and add a tiny bit more salt if needed, but be careful not to oversalt.
8. 8Slice the rested steaks against the grain and place them on serving plates. Pour the warm sauce over the sliced steaks and serve immediately.

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