First Step: Preparation and Seasoning Remove steaks from the refrigerator at least one hour before cooking for even temperature throughout. Pat them dry with paper towels. Season both sides with kosher salt, then press steaks into the crushed black peppercorns, ensuring an even crust forms on all surfaces.

Second Step: Searing the Steak Heat a heavy skillet preferably stainless steel or cast iron over medium heat. Add the neutral oil and wait until shimmering but not smoking. Place the steaks in the pan and sear without moving for about 4 minutes per side, forming a golden-brown crust. For thicker steaks, sear the fat edges upright with tongs until browned.

Third Step: Finishing in the Oven For steaks thicker than 1.5 inches, transfer the pan to a 350°F (175°C) oven to finish cooking. Use an instant-read thermometer to reach 120-125°F (49-52°C) internal temperature for medium-rare. Remove steaks when done and tent loosely with foil to rest for about 5-10 minutes, allowing juices to redistribute.

Fourth Step: Preparing the Cognac Sauce Pour off excess fat from the pan, leaving about a tablespoon. Add the minced shallot and a pinch of salt, cooking over medium heat for 2-3 minutes until softened. Remove from heat and carefully add the cognac. Return pan to medium-high heat to reduce cognac for about 2 minutes, scraping any brown bits to build flavor.

Fifth Step: Finishing the Sauce Stir in the heavy cream and gently simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Optionally, add green peppercorns and adjust seasoning with salt. Remove from heat and whisk in the cold unsalted butter until the sauce becomes glossy and smooth.

Final Step: Serving Plate the steaks and spoon the creamy cognac sauce generously over them. Garnish with fresh herbs like thyme or basil if desired. Serve immediately with simple sides like steamed vegetables, fresh greens, or crispy potatoes to balance the rich sauce.