Rib-eye Steak Au Poivre With Capers

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 tablespoons black peppercorns, coarsely crushed
• 1 tablespoon minced garlic
• 2 teaspoons ground cumin
• 2 tablespoons extra virgin olive oil
• 2 rib eye steaks, cut 1 3/4 inches thick
• sea salt
• 1/4 cup dry red wine
• 1 tablespoon grainy mustard
• 1 teaspoon brined green peppercorn, drained
• 1 teaspoon capers (in 1 teaspoon of their brine)
• 1 tablespoon unsalted butter
• 1 teaspoon chopped parsley

Recipe

• 1 in a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil.
• 2 rub this mixture all over the steaks and let stand at room temperature for 2 hours.
• 3 in a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
• 4 season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare.
• 5 transfer the steaks to a warmed platter and season again with salt.
• 6 discard the fat in the skillet.
• 7 add the wine and simmer over low heat until reduced to a syrup, about 2 minutes.
• 8 add the mustard, green peppercorns and capers in brine and stir once or twice.
• 9 remove the skillet from the heat and stir in the butter.
• 10 return the steaks to the skillet and turn to glaze with the sauce.
• 11 transfer the steaks to plates, sprinkle with the parsley and serve with afore mentioned dishes.