Steak Au Poirve

Sprinkle steaks on both sides liberally with kosher salt. Press peppercorns into both sides of each steak. Let sit 30 minutes or until room temperature.

Melt 1 tbs butter with oil in a large stainless steel skillet over medium high heat. Add steaks and cook 5 minutes per side for medium rare, 6 for medium, and 7 for well done. Remove from pan and keep warm.

Raise heat in pan to high. Turn off the heat, then deglaze pan with cognac. Carefully ignite with a firestick, then swirl the pan until flames die.

Put heat to medium and whisk continuously to remove fond. Bring to a boil and cook until liquid has reduced by 1/2.

Whisk in cream. Bring to a boil and cook until liquid has reduced to 1/3 cup.

Slowly whisk in butter, 1 tbs at a time. Spoon sauce over steaks and serve warm.