Instructions

1. 1
   Sprinkle steaks on both sides liberally with kosher salt. Press peppercorns into both sides of each steak. Let sit for 30 minutes or until room temperature.
2. 2
   Melt 1 tbsp 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.
3. 3
   Raise heat in pan to high. Turn off the heat, then deglaze pan with cognac. Carefully ignite with a firestick or kitchen lighter, then swirl the pan until flames die.
4. 4
   Put heat to medium and whisk continuously to remove fond. Bring to a boil and cook until liquid has reduced by half.
5. 5
   Whisk in cream. Bring to a boil and cook until liquid has reduced to ⅓ cup.
6. 6
   Slowly whisk in butter, 1 tbsp at a time. Spoon sauce over steaks and serve warm.