Peppercorn Crusted Rib-eye w/ Brandy Cream Sauce

Best Peppercorn Ribeye Ive ever had! Then I discovered that Texas Land and Cattle released the recipe online.

ingredients

FOR THE STEAK
70%pepper, 30%salt
1/2 Tbl. Kosher salt
1 Tbl. Coarse ground or Cracked black pepper
1 ea. 12 oz choice rib-eye steak
1 Tbl. Olive oil
FOR THE SAUCE
1 Tbl. Olive oil
1/4 tsp. Minced fresh garlic
1 tsp. Minced yellow onion
1.5 tsp. Brandy
2 oz. Au jus or brown gravy (grocery store purchased bouillon cubes or powdered mix will work perfectly, just reconstitute per directions on packaging and use 2 ounces of the liquid product per steak cooked!)
2 oz. Heavy whipping cream

1
FOR THE STEAK
2
1. Combine salt and pepper in a small mixing bowl.
3
2. Evenly sprinkle salt and pepper
4
mixture over both sides of the rib
5
eye, hand patting the steak to
6
insure seasoning adheres to the
7
beef.
8
3. Heat a medium size, non stick sauté pan over medium high heat for 1 minute
9
4. Add olive oil to the pan and heat for 20-30 seconds
10
5. Carefully place seasoned rib-eye in center of the oiled pan and cook for 4-5 minutes
11
6. Reduce heat to medium and turn steak
12
over in the pan. Cook an additional
13
4-5 minutes.
14
7. Transfer rib-eye to a plate and cover with foil while finishing the sauce.
15
FOR THE SAUCE
16
1. Add oil to the heated pan previously used for the steak.
17
2. Add garlic and onions and cook over medium heat until onions are translucent.
18
3. Add brandy to the pan to deglaze. Be careful, Brandy will ignite!
19
4. Add Au jus/Brown gravy and the heavy whipping cream to the pan and stir to combine.
20
5. Let sauce cook for 1 minute before pouring over the plated steak