Steak au Poivre Recipe

• 2 bone-in rib-eye steaks, each 1- to 1 1/2-inches thick and well marbled
• Kosher salt
• Freshly cracked black peppercorns
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter (1/4 stick)

1. Blot the steaks dry with paper towels and season all over with plenty of kosher salt and freshly cracked black peppercorns.
2. Let stand at room temperature for 1 hour to take the chill off the steaks and allow the salt to permeate the meat.
3. Preheat the oven to 425 degrees F. In a large, heavy cast iron pan over medium-high heat, warm the olive oil until very hot and nearly smoking.
4. Add the steaks and let sear for about 2 minutes without turning.
5. Turn the steak and let sear for another 2 minutes until both sides of the steak have a nice brown crust.
6. Drain off the oil.
7. Add the butter to the pan and flip the steaks a few times to coat with the butter.
8. Transfer to the oven to finish cooking.
9. Let the steaks roast in the oven for 1 minute, then, using a spoon, baste the steaks with the butter.
10. Let roast for another 1 minute.
11. Use an instant-read digital thermometer to take the temperature of the meat: it should measure 125 degrees F for medium-rare.
12. (If you like your steak a bit rarer, decrease the oven time by 1 minute or so, so the steaks read 120 degrees F; for medium, increase the oven time by 1 to 2 minutes, until the steaks read 130 degrees F.)
13. Remove the steaks from the pan and transfer to a platter or cutting board.
14. Tent loosely with foil and let rest for 10 minutes.
15. Slice the steaks and serve.

well, kosher salt, freshly cracked black, olive oil, unsalted butter

Taken from www.chowhound.com/recipes/steak-au-poivre-10156 (may not work)