When you work with Pat LaFrieda’s gorgeous cuts of meat, not much has to be done to achieve excellence other than seasoning it well with salt and pepper. We’ve added a spicy au poivre for an extra kick. 

Yield: 4 servings

Remove steak from refrigerator at least 45 minutes before cooking.

Rub grill with oil and preheat to medium-high. Pat steaks dry and season with salt and pepper.

Grill until a meat thermometer reaches 125°F for medium-rare, about 10–12 minutes on either side. Remove from grill.

While meat is resting, make the sauce:
Add butter to a sauté pan on medium. When foam subsides, add shallots and sauté for 2 minutes. Add peppercorns, brandy, and stock. When liquid has reduced by half, add cream. Bring to a boil, reduce to a simmer, and cook for 2 minutes. Season with salt and serve with steak.