Recipe by Smokin' Rogue

Pepper Steak with Brandy Cream Sauce

Prep Time :
Cook Time :



  • 4 Ribeye steaks
  • 4 teaspoons Kosher salt
  • 4 tablespoons coarsley ground black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1.5 cups cream
  • 1/3 cup brandy or cognac
  • 2 tablespoons dijon mustard


  • Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat.
  • Sear steak over 450 degree direct heat on the cast iron grid to desired doneness. Transfer steaks to a platter to rest.
  • Heat a skillet to medium high heat. Add brandy to cook down for 1 minute. When brandy has reduced by half, add the cream. Whisk to combine. Add the dijon mustard and butter. Cook until mixture begins to reduce and thicken.
  • Slice the steak into 1/2 inch pieces. Pour cream sauce over the strips and serve.