Steak and Peppercorn Sauce

Take the steak out of the fridge 30 minutes prior to cooking. If it has a very thick fat cap, cut it down to a maximum of 5mm / ⅕ inch thick. The offcuts can be added to the pan for extra flavour as the steaks cook but leaving too much on the steak will not render and won’t be a pleasant texture.
Coarsely crush the peppercorns in a mortar and pestle or in a ziplock bag with a rolling pin so that you have some still whole peppercorns but mostly large cracked pieces.
When ready to cook, place a large non-stick frying pan on the stove over medium-high heat and heat for 3-4 minutes until very hot. If using a skillet that is not non-stick, you’ll need to add some oil to the pan at this stage - 2-3 tablespoons. With non-stick there is no need.
While the pan is heating, rub the 1 teaspoon of oil over the steaks, then massage the teaspoon of salt all over both of them.
Place the steaks into the pan and cook, turning every minute until done to your liking. Use a meat thermometer for perfect steaks. At medium-rare, should be 130F in the thickest part. Medium 140F and medium-well 145F. For these exact size steaks, medium-rare takes around 10 minutes. If you notice fond (brown bits) forming on the bottom of the pan, move the steaks around over them to lift them - if you leave them, they could burn.
If your steaks have a fat cap on one side, stack them then turn them onto their side, holding them there with tongs for a minute or so to render that fat.
While they’re cooking heat a plate in the microwave for 1-1 ½ minutes so that it’s warm (not hot) and when the steaks are done, transfer them to the warm plate and tent with a piece of foil over the top (don’t cover tightly).
FOR THE SAUCE:
Turn the heat down to medium and take the pan off the stove for a minute to cool slightly.
Add the tablespoon of oil to the pan (or if there are lots of pan drippings, you may not need the extra oil).
Add the shallot and garlic and cook for a couple of minutes until the shallot has softened.
Add the beef stock, Worcestershire sauce and prepared peppercorns. Let it come to a simmer then cook for 2 minutes until it reduces slightly.
Add the butter and thyme and stir until the butter melts in.
Stir in the cream and bring it all back to a simmer for another 2-3 minutes, stirring from time to time, until thickened to your liking. Keep in mind, the thicker the sauce, the more intense the pepper flavour.
Tip in any juices that have gathered on the plate the steaks are resting on. Taste the sauce and add a sprinkle of flaky sea salt if needed.
These size steaks will serve at least 2 people for each one, you can cut them in half and plate them up like that or slice the steak into thick slices and plate them. Spoon over the sauce and serve immediately.
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Ingredients

FOR THE SAUCE

Equipment

Instructions

Notes