Homework: 45 minutes before cooking

• Remove steaks from the refrigerator and let them come to room temperature. 

Preparation:

• Preheat oven to 425°F (220°C).  
• Slice the zucchini into 1/2-inch rounds. Cut the red bell pepper into 1-inch pieces.  
• Slice the yellow onion into thin wedges. Halve the button mushrooms if they are large, or leave them whole if small. 
• Line a baking sheet with parchment paper. 
• Toss zucchini, bell pepper, onion, and mushrooms with olive oil, Lemon Pepper spice blend, and a pinch of salt in a large bowl. 
• Season steaks generously with kosher salt on both sides. Press crushed black peppercorns into both sides of the steaks. 

How to Cook:

Roast the Vegetables 

• Spread prepared vegetables in a single layer on the baking sheet. 
• Roast in the oven for 25 minutes, stirring halfway through, until tender and slightly caramelized. 

Cook the Steaks 

• Heat oil in a skillet over medium-high heat until just smoking. 
• Sear steaks for 8-10 minutes, flipping every minute to develop a crust. 
• Transfer steaks to a plate and tent loosely with foil. 

Make the Sauce

• Lower the heat to medium and melt butter in the skillet. Add minced shallot and sauté until softened (1 minute). 
• Carefully pour in cognac or brandy. Ignite with a lighter or allow alcohol to burn off naturally (30 seconds). 
• Stir in creme fraiche and Dijon mustard, scraping browned bits from the skillet. Simmer for 2-3 minutes and season with salt, if needed. 

Plate and Serve

• Arrange roasted vegetables and steak on plates. Drizzle sauce over the steak or serve on the side. Garnish with additional cracked black pepper, if desired. Enjoy your Ribeye Steak with Roasted Vegetables and Cognac Sauce!