Please note: As Chef Cory Bahr prepares this recipe, he vacuum-seals his steak and then uses a cooking method called “Sous Vide”, which is cooking that occurs in a temperature-controlled water bath. If you chose to use this method, seal the grass fed steak and use either a water bath or immersion circulator to cook steaks to preferred doneness. If this method is not an option, feel free to use the oven to cook the steaks.
Preheat oven to 400 degrees Fahrenheit and cook for approximately 7 minutes for medium doneness.
While the steak is cooking, start on the sauce. Heat a saucepan to medium-high heat. Place pepper and oil in the pan and “toast” the pepper for a few minutes.
Slowly start adding in your cognac. Be careful, as flames may start to develop. As the alcohol burns off, keep the liquid moving.
Once the alcohol has burned off, add in the heavy cream and demi-glace to your tasting. Let simmer on low heat for a few minutes, then remove from heat.
After the steaks are done, either in the water bath or oven, take them out, season with salt and pepper, and sear them for a few minutes on both sides, either on a grill or pan. Let rest for at least 5 minutes.
Slice steak and serve with the sauce and a side of your choice.