Steak Au Poivre with Peppercorn Sauce

Coarsely crush the peppercorns, using a mortar and pestle (or something similar).

Reserve half of the pepper, and press the other half of the pepper, along with the salt, evenly into the steak on both sides. Let the steaks sit for about 20-30 minutes, to allow the meat to absorb the flavors.

Heat a heavy skillet (preferably cast iron) over high heat until it is extremely hot. Add the butter, and then add the steaks once the butter is melted.

Cook 3 minutes on each side for a nice medium-rare. After turning over, tilt the pan so all the fat collects at the bottom, and add the chopped garlic and spoon it and the fat over the tops of the steaks.

Transfer the steaks for a platter, and cover with aluminum foil.

Turn the heat down to medium, and add the cognac (be very careful of it igniting!), the shallots, and the remaining pepper. Simmer until the liquid is reduced to a glaze and the shallots are browned.

Add the heavy cream and all the steak drippings from the platter. Boil until it is reduced by half, stirring occasionally.

Add the other half of the butter (2 tbsp) and a splash of cognac if you desire, stirring together on low heat until the butter is fully incorporated.

Strain the sauce through a mesh strainer. Season to taste, and serve with the steaks.