Côte de Boeuf

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1. 1
   Place a rack in middle of oven; preheat to 200°. Mix 2 Tbsp. coarsely ground green pepper, 1 Tbsp. coarsely ground pink pepper, and 1½ tsp. coarsely ground white pepper in a small bowl to combine; set aside 1 Tbsp. pepper mixture for sauce.
2. 2
   Pat one 1½"–2"-thick bone-in rib-eye steak (about 1¾ lb.) dry with paper towels and place  on a wire rack set inside a rimmed baking sheet. Season generously on both sides with kosher salt, then sprinkle both sides with remaining pepper mixture, pressing firmly to adhere.
3. 3
   Transfer baking sheet to oven and cook steak until an instant-read thermometer inserted into the thickest part registers 110°, 65–85 minutes, depending on thickness (start checking after 30 minutes).
4. 4
   Meanwhile, stir 1 Tbsp. beef bouillon paste and 1¼ cups warm water in a small bowl until dissolved. Set aside.
5. 5
   Heat a large cast-iron skillet over high. Add 2 Tbsp. vegetable oil, then carefully add steak. Cook steak, undisturbed, until a thick, dark brown crust forms underneath, about 2 minutes. Turn over and add 2 garlic cloves, lightly smashed, 1 thyme sprig, and ½ cup (1 stick) unsalted butter to skillet. Tilt pan toward you so butter pools on one side; spoon over steak. Cook, basting continuously, until a dark brown crust forms on second side and steak is medium-rare (an instant-read thermometer inserted into the thickest part should register an internal temperature of 125°), about 2 minutes. Transfer steak to a cutting board and let rest. Pour off fat from skillet; remove and discard garlic and thyme. Let pan cool slightly (do not wipe out).
6. 6
   Heat 1 Tbsp. unsalted butter in same skillet over medium-high. Cook 2 medium shallots, finely chopped, stirring often, until softened and starting to brown, about 2 minutes. Add 1 tsp. English mustard powder and cook, stirring constantly, just until mustard starts to stick to bottom of pan, about 1 minute. Remove pan from heat. Leaning safely away from pan (mixture may ignite), add ⅓ cup Calvados or other apple brandy and carefully return to heat. Cook, stirring often and scraping up any browned bits stuck to bottom of pan, until mixture is reduced by half, about 3 minutes. Add reserved bouillon mixture and remaining 1 thyme sprig and cook, stirring occasionally, until reduced by about one third, 5–7 minutes.
7. 7
   Stir in ⅓ cup heavy cream, 1 tsp. sweet red pepper jelly, reserved pepper mixture, and remaining 2 Tbsp. unsalted butter. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, about 4 minutes. Taste and season with more salt if needed.
8. 8
   To serve, carve meat away from bone and slice against the grain. Spoon some sauce onto a platter and arrange steak on top. Drizzle more sauce over as desired.