1. Pat the steak dry and season both sides of the ribeye with salt and let sit at room temperature for 30 minutes. Season the steak with the crushed black and pink peppercorns all over, pressing the peppercorns into the meat so that it sticks when cooked.

2. Heat a large cast-iron pan over medium-high heat, wait 2 minutes and add the vegetable oil. Gently place the steak in the pan and cook until the bottom develops a
golden-brown crust, about 5 minutes. If you notice your pan getting dry just add butter to avoid burning the steak before you turn it. Remember you are only turning this steak once. Turn the steaks, then add the butter to the pan. Continue to cook, basting the steak with the melted butter until the steak is medium rare, about an additional 4 minutes. Remember you are basting the steak with butter for the entire 4 minutes it takes to finish the steak.

3. Transfer the steak to a cutting board, tent with aluminum foil and let it rest for 10 minutes. 

4. Pour off all but 2 tablespoons of fat from the pan then return to medium-high heat. Do not wipe down the pan because this flavours the sauce. Melt a small amount of butter and
add the shallot and sauté until the shallot is tender and opaque, about 2 minutes scraping up brown bits until the shallots are brown. Next add your minced garlic and cook until fragrant about 1 minute. Take the pan off the heat, add the bourbon and carefully ignite it with a kitchen lighter (do not stand too close as there will be a flame). Allow the alcohol to burn off for about a minute, gently shake the pan until the flame dies. Return the pan to
the heat and add the stock. Cook until the mixture has reduced by about half, about an additional 4 minutes. Whisk in the heavy cream and continue to cook until the sauce coats the back of a spoon, about 3 to 5 minutes. Season with salt & pepper to taste.

5. Slice the steak into ½” strips. Divide the steak slices among plates and spoon the pan-sauce over the top. Serve immediately with a side of fries and salad.