Texas Ribeye Recipe

Prepare the Steak

Season the ribeye steak generously with salt and freshly cracked black pepper on both sides.

Sear the Steak

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the ribeye steak and sear for about 4-5 minutes on each side for medium-rare, or to your desired doneness.

Rest the Steak

Remove the steak from the skillet and let it rest on a plate, covered loosely with foil, for about 5 minutes.

Make the Sauce

In the same skillet, lower the heat to medium and add the butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.

Add Cognac

Carefully add the cognac to the skillet, scraping up any brown bits from the bottom. Allow it to reduce for about 2 minutes.

Add Cream and Peppercorns

Stir in the heavy cream and black peppercorns. Let the sauce simmer for about 3-4 minutes until slightly thickened.

Serve

Slice the ribeye steak and serve it drizzled with the cognac and peppercorn sauce.