Peppercorn Steak Sauce Recipe

1. Season the ribeye steaks evenly with your favorite steak seasoning. Place them in a preheated oven or smoker at 200F and cook until the internal temperature reaches 120F. This reverse sear method ensures a perfect steak every time. It will take approximately 30-50 minutes, depending on the thickness.
2. Heat a large saucepan over high heat. Use Avacado oil and sear the steaks for 1-2 minutes per side, creating a beautiful deep-colored crust. Transfer the steaks to a cutting board and let them rest while you prepare the sauce.
3. Return the same pan to medium-high heat. If needed, add a little oil to the pan. Add the shallot and garlic, and cook, stirring constantly, for 2-3 minutes until fragrant. Add half of the butter and let it melt, stirring until it becomes bubbly. Incorporate the capers and beef broth, bringing it to a boil. Allow it to simmer for 1 minute to slightly reduce, then stir in the mustard and cream. Stir in the remaining butter and continue cooking until the sauce slightly thickens. Season with salt and freshly ground black pepper, then remove from heat.
4. Slice the rested steaks and serve them with the delicious sauce.