2 Ribeye Steaks (about 1/2 pound each)
2 tablespoons extra virgin olive oil or canola oil
2 tablespoons black peppercorns, cracked
1/2 cup finely chopped onions
3/4 cup peach or apricot juice
1/2 cup beef broth or stock (for gluten-free version use gluten-free stock)
3/4 cup heavy cream
3/4 cup finely chopped parsley
1. Salt and pepper each steak and let sit at room temp: Sprinkle salt generously over both sides of the steaks and let them come to room temperature, a minimum of 30 minutes.
2. Sear the steaks: Heat the oil in a large sauté pan over high heat. (Use a pan that can handle high heat. Cast iron works well for this, or hard anodized aluminum.) When the oil begins to lightly smoke (not burn), begin to remove the pan off the heat.
3. Lightly pat each steak dry with paper towels (steaks brown better if they are patted dry first, (for some reason)) and place in the hot pan. Place the pan back to the heat and turn the heat down to medium-high.
4. Sear, without moving the steaks, for at least 5 minutes. Try to pick up a steak with tongs, and if it comes clean, flip it and turn the heat down to medium. If it sticks to the pan, let it cook for another minute or two on that side.
5. This recipe is best if you sear one side on high heat, and cook on lower heat on the other side. This way you get Amazing flavor from the seared side, and better control over what temperature you want your steak by cooking the other side slower.
6. When both steaks are done, remove steaks from pan, sprinkle with lightly crushed peppercorns: Use the finger test for doneness or a meat thermometer. For rare, remove the meat from the pan when the inside reaches 120°F, for medium rare 125-130°F, for medium 140°F, medium well 155°F, and well done 170°F.
7. Once the steaks are to your desired temperature remove the meat to a baking sheet and sprinkle on a generous portion of crushed black peppercorns on both sides of each steak. Cover with aluminum foil and let the steak rest while you are preparing the sauce.
8. Make the sauce: Add the onions to the pan and sauté for 4 minutes.
9. Add the Apricot or Peach juice and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dissolve all the browned bits.
10. Once the Apricot or Peach juice is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down until there's a noticeable line when you drag a wooden spoon through the center of it (4-5 minutes).
11. Add in the heavy cream and continue boiling. Again, boil down until you can make a trail from the wooden spoon.
12. Turn off the heat and add the parsley and any remaining black pepper (no more than 1 Tbsp., the rest should have already been used to pepper the steaks). Taste for salt and add if needed.
13. Serve: Drizzle the sauce over the steaks before serving.