• Season steaks with a drizzle of oil and plenty of kosher salt up to 24 hours ahead of time with kosher salt. Remove from refrigerator 45 minutes prior to cooking and pat dry with a paper towel.
• Place the cracked peppercorns on a plate (reserving 1 tsp or so for garnish) Place the the steaks down on the peppercorns pressing so they stick, both top and bottom, or just one side depending on your desire for pepper
• Pre-heat a heavy-bottom skillet over medium-high heat. Drizzle in the oil and add the butter.
• Place the steaks in the skillet and flip every 1 to 2 minutes moving to the hotter part of the skillet for a total of about 6 to 8 minutes per side for medium-rare, depending on the thickness of your steaks.
• Transfer the cooked steaks to a cutting board and tent with foil to rest while you make the sauce.

Make the sauce:

• Pour off any leftover fat from the skillet. Reduce the heat to medium and add the shallot, stirring frequently for about 1 minute.
• Very carefully pour in the cognac. Ignite the alcohol with a long-reach lighter or torch. It will flame up, so be very cautious with this step. Scrape the pan with a whisk or wooden spoon to release any brown bits and cook the liquid down until only a few tablespoons remain.
• Add heavy cream whisking to incorporate with the cognac. Bring to a simmer and reduce the heat to medium-low, cooking down and stirring frequently until thickened to the desired sauce consistency, about 2 to 3 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste the sauce and season with kosher salt as needed.
• Sliced the rested steaks against the grain and serve by pouring the sauce on and around the steak. Optionally sprinkle extra peppercorns and some finishing salt (like Maldon) on top of steaks when serving for garnish.