Ingredients

The following ingredients have 4 Servings
  • 2 steaks
  • Kosher salt
  • 2 tablespoons whole peppercorns
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • 1/3 cup Cognac (plus 1 teaspoon)
  • 1 cup heavy cream

Instruction

  • Set the steaks out on the counter 30-60 minutes prior to cooking to allow them to warm up a bit.
  • After sprinkling the steaks generously with salt on both sides, coarsely grind fresh cracked pepper onto a plate (do not use pre-ground pepper from your pepper shaker), spreading evenly.
  • Press the steaks into the pepper and turn to coat all sides, and then set the steaks aside.
  • Melt butter and oil in a medium cast iron skillet over medium heat.
  • Once the butter has melted and is threatening to smoke you can set the steaks in the pan.
  • Cook steaks until reaching your desired doneness, flipping half way.
  • Once the steaks are done, remove them from the skillet and tent with foil to keep them warm.
  • Pour off any rendered fat or excess oil that is leftover in the skillet.
  • Then add 1/3 cup of brandy to the skillet and carefully use a long match or lighter to ignite the brandy in a flambé. As the flames die down, gently shake the pan until no flame remains.
  • At this point you can add the cream, and bring the sauce to a boil to begin reducing the sauce.
  • Wisk the sauce continually until it is thick enough to coat the back of a spoon. This should take around 5 minutes. When it is finished add the teaspoon of brandy for a kick of flavor.
  • At this point the steaks can be plated and topped with the sauce.