Place peppercorns in a plastic bag and crush them with a rolling pin until medium-coarse. Trim steaks of fat and press crushed peppercorns onto both sides of meat. In a spice grinder, pulse In a Pinch Rib & Roast Rub for a few seconds and then mix with 1 tbsp of softened butter.
In a heavy frying pan on medium-high heat, melt butter mixture with olive oil. Add meat and cook for 6-7 minutes, turning once until desired wellness. Transfer steaks to plate and cover to keep warm. Pour Sauternes into pan and stir to deglaze. Lower heat to medium and add in chopped garlic and heavy cream. Add in any juices from steaks along with remaining tbsp of butter. Reduce sauce to desired thickness, stirring occasionally. Pour sauce over steaks or serve on the side with buttered noodles. |
