1. Bring the steak to room temperature by taking it out of the fridge 30–60 minutes before cooking.
2. Generously season both sides and edges of the steak with sea salt, then press the steak firmly into a plate of crushed black peppercorns to form a crust.
3. Preheat a cast iron skillet over medium-high heat until hot, then add a tablespoon of oil or butter to the pan and allow it to melt.
4. Place the steaks in the skillet and sear undisturbed for 4–5 minutes per side for medium-rare or until the desired doneness is achieved. Sear the edges using tongs if the steak is thick.
5. Remove the steak from the skillet and allow it to rest for 5–10 minutes to preserve its juices.
6. Drain excess fat from the skillet, leaving about 1 tablespoon for flavor, and set it over medium heat.
7. Cook the minced shallots in the skillet until softened and fragrant, stirring constantly.
8. Deglaze the pan by adding brandy or cognac and scraping up the browned bits on the bottom of the skillet. Let the alcohol cook off for about 1–2 minutes.
9. Add the beef broth to the pan and simmer until the liquid reduces by half.
10. Lower the heat and stir in the heavy cream and crushed black peppercorns, allowing the sauce to simmer until it thickens enough to coat the back of a spoon.
11. Season the sauce with salt to taste and add green peppercorns if desired for additional flavor.
12. Plate the rested steak on warm plates and generously drizzle the creamy peppercorn sauce over the top.
13. Garnish with a sprig of thyme or extra cracked pepper for enhanced presentation, if desired.
14. Serve immediately with your choice of side dishes, such as roasted potatoes, green beans, or a fresh salad.