Reverse Sear Ribeye Steak with Peppercorn Sauce | Jernej Kitchen

Ingredients

• 450 g (1 pound) ribeye steak, about 3.5 cm (1 1/2 inch) thick and boneless
• 1 tbsp canola oil
• 2 tbsp butter
• 2 crushed cloves of garlic
• 1 tbsp butter
• 1 shallot
• 1/2 tsp coarsely ground black pepper
• 80 ml (1/3 cup) Madeira wine or white Port or Brandy
• 1 tsp dijon mustard
• 120 ml (1/2 cup) beef stock or water
• 120 ml (1/2 cup) heavy cream
• 1 tbsp green peppercorns (packed in brine)
• 1/2 tsp lemon juice