Cooking Instructions

• Pat steaks dry with paper towels and season with sea salt and fresh cracked pepper on both sides. Massage the seasoning into the steaks and let rest for 20 minutes.
• Crush additional 1 Tbsp. peppercorns with a mortar and pestle. Crush the garlic, chop the shallot, and divide the butter.
• Heat a cast iron skillet over medium-high flame. Once warm, add olive oil. When shimmering, add steaks. Cook 3-4 minutes per side to develop a crust.
• Reduce heat to low, add garlic, 1 tablespoon butter, and thyme sprigs. Tilt pan to spoon butter and juices over the steaks several times.
• Transfer steaks to a cutting board to rest for 10 minutes.
• In the same skillet, add shallots and stir until lightly browned. Add crushed peppercorns and remaining butter. Simmer for 2 minutes, stirring frequently.
• Remove from heat and add Cognac carefully (avoid flames). Return to low heat and let Cognac reduce by half, then add heavy cream. Simmer until sauce coats the spoon.
• Add steak drippings to the sauce. Slice steak against the grain, plate, and spoon sauce over steak generously.