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One hour before cooking, take the steaks out of the refrigerator and pat dry with a paper towel.
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Brush both sides of steak with olive oil.
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Sprinkle both sides of steaks with 2 teaspoons Coffee Seasoning Salt and rub the mixture into the steaks.
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Set steaks aside to warm to room temperature approximately 1 hour.
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While steaks are resting, make the Brandy Peppercorn Sauce (if using).
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Preheat oven to 400F.
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After steaks are at room temperature, lightly sprinkle both sides of the steaks with coffee seasoning salt.
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Heat a cast iron pan over high heat.
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Place 1-tablespoon olive oil in the hot pan and place the steaks in the pan.
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Sear the steaks 2-3 minutes without lifting or moving them or until crusty and brown. Flip the steaks over and cook them another 2-3 minutes or until they have a nice sear.
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Transfer the cast iron skillet with the steaks to the hot oven and cook the steaks until medium-rare (130F internal temperature) or to your liking. Check the steaks internal temperature after 2 minutes, then every minute until they reach the desired temperature.
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I prefer steaks to be cooked to medium (135F internal temperature). *Remember the meat will continue cooking after it is removed from the heat source.)
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Remove the steaks from the pan, set them aside covered with a foil-tent to rest 5 minutes before serving.
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If using Brandy Peppercorn Sauce:
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After the steaks have cooked and while the steaks rest, de-glaze the pan with ¼ brandy, bring to a boil and cook a few minutes then add this mixture to the Brandy Peppercorn Sauce with Parmesan. Stir the sauce over medium heat until the pan de-glazed pan drippings are incorporated into the sauce.
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Serve the steaks with the sauce on the side to allow each person to add their own.
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Enjoy!