Steak with Creamy Peppercorn Sauce

Step 1: Take the steaks out of the fridge 20 minutes before you plan to cook.

Step 2: Crush the pepper using a rolling pin, mortar and pestle, or the side of a sturdy knife.

Step 3: Just before cooking, sprinkle both sides of the steaks generously with salt and black pepper.

Step 4: Heat the oil in a skillet over high heat until smoking.

Step 5: Add the steaks and cook the first side for 2 minutes, until it has a good crust. Flip and cook the other side for 2 minutes for medium rare.

Step 6: Stack the steaks on top of each other, then use tongs to sear the fat strip.

Step 7: Transfer the steaks to a plate and cover loosely with foil to rest while you make the sauce.

Step 8: Add the brandy or cognac to the same skillet. Let it simmer rapidly, scraping the bottom of the pan, until mostly reduced and the harsh alcohol smell is gone, about 1 minute.

Step 9: Add the broth, bring it to a simmer, and simmer rapidly for 2 to 3 minutes, or until it reduces by half.

Step 10: Turn the heat down to medium. Add the cream and pepper and stir. Simmer for 1 1/2 to 2 minutes, until thickened; do not let it boil rapidly.

Step 11: Taste the sauce and adjust the salt and pepper to taste.

Step 12: Transfer the steaks to warmed serving plates. Spoon the sauce over the steaks and serve immediately.