1 Tablespoon butter 1 Tablespoon cognac
1/2 cup Cabernet or other red wine
1 1/2 cup beef broth, preferably low sodium
12 oz rib steaks, x 4 pcs.
1 1/2 tablespoon cornstarch
1 teaspoon green peppercorn

"To cook the steaks start with a very high heat cast iron grill pan, or a well pre-heated broiler or outdoor BBQ.

Sear the steaks no more than 2 minutes each side, pull off the heat while still blue to rare on the inside.

Let cool on a cookie sheet, and then reheat in a low temperature spot on the grill or in the oven at 200 F. for 2 to 5 minutes more, until cooked to pink or medium rare.


"

"For the sauce...

Deglaze the frying pan with the red wine scraping the brown bits carefully off the bottom.

Add all the stock but keeping back 2 Tablespoons of liquid to mix cold with the cornstarch.

Add the peppercorns to the broth and wine and cognace and let reduce (boil) for 4 or 5 minutes.)

Mixing the cornstarch with the cool liquid first, add this mixture to the stock and simmer for another two minutes.

Pick up the steaks and let the drippings pour into the broth, the blood protein will clump, so this needs to be strained and then return to a smaller clean sauce pot.

Gently simmer until a little more thickened.
Close to serving time and off the heat, whisk in one Tablespoon soft butter.

Let steaks rest, and then cut into two large triangles and serve with the peppercorn sauce."