Rib Eye Steaks with Madagascan Pepper Sauce

Season rib eye steaks generously with salt and black pepper.

Heat olive oil in a skillet over medium-high heat until shimmering.

Add rib eye steaks to the skillet and cook for 4-5 minutes on each side for medium-rare.

Remove steaks from the skillet and tent loosely with foil to rest.

In the same skillet, reduce heat to medium and add butter.

Add minced garlic and shallots, sautéing until softened, about 2-3 minutes.

Crush black and Madagascan peppercorns and add to the skillet.

Pour in beef stock and bring to a simmer, scraping up any browned bits.

Stir in heavy cream and let sauce reduce for 5-7 minutes until thickened.

Add lemon juice, thyme, and bay leaves, simmering for another 2 minutes.

Remove bay leaves and adjust seasoning with salt as needed.

Slice rib eye steaks against the grain and plate.

Spoon Madagascan pepper sauce over the steaks.

Garnish with chopped fresh parsley before serving.

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