Ribeye au Poivre with Peppercorn Cream

How to make it

1. Pat the ribeye dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the butter in a cast-iron skillet over medium-high and brown the ribeye until deeply colored.
3. Add the aromatics with the shallots and arugula; cook until fragrant and just tender.
4. Build the peppercorn cream sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.