· Kosher salt, as needed· Freshly ground black pepper, as needed· 1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)· 2 shallots· 2 1/2 tablespoons unsalted butter· 1/2 teaspoon neutral oil, such as grapeseed· 2 tablespoons good brandy, preferably Cognac· 1/3 cup dry red wine· 1/3 cup beef or chicken stock, preferably homemade· 1 tablespoon chopped chives· Watercress, for serving
Step 1Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.Step 2Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.Step 3Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.Step 4Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.