Ribeye steak

• 1 one inch thick ribeye steak
• sea salt to taste

1. Set steak out 1/2 hour ahead of cooking
2. Sprinkle with sea salt
3. Pre-heat cast iron skillet on high
4. Cook steak 4 minutes on each side
5. Remove and rest meat on room temperature plate

Peppercorn sauce

• 2 tablespoons brandy
• 1 teaspoon white whole pepper corns
• 1 teaspoon black whole pepper corns
• 1 teaspoon black garlic  E-Z Black Garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon diced sweet onion or shallot
• 1 pat sweet butter
• dash of sea salt
• 1/2 cup heavy cream
• juice from steak

1. Caramelize shallot or onion in butter.
2. Place brandy in hot pan to deglaze meat drippings, keep covered.
3. Partially crush pepper corns, use motor and pestle or spice grinder.
4. Crush black garlic to fine powder.
5. Turn pan on high, add Worcestershire sauce and Dijon.
6. Cook a bit, add peppers and black garlic.
7. Add cream, cook 3-5 minutes.
8. Add any juice from meat off the plate.

Serve over steak and enjoy!