Step 1

Season the steaks on all sides with salt and pepper. Leave them on a pan on the counter while you heat the grill to medium-high heat.

Step 2

Place the steaks on the grill and cook for 4 minutes.

Step 3

Start making the peppercorn sauce. (see below)

Step 4

Flip the steaks. For medium-rare steaks continue cooking for 3-4 minutes to an internal temperature of 127F.

Step 5

Remove them from the grill, and let them rest on a pan covered loosely with foil while you finish the sauce.

Step 6

Serve with a generous spoonful of peppercorn sauce.

Step 7

Place the peppercorns in a baggie and crush with a rolling pin.

Step 8

Place a saucepot over medium-high heat.

Step 9

Add the peppercorns, and toast them for 1 minute.

Step 10

Add 1 tablespoon butter and let it melt.

Step 11

Saute the shallots for 1 minute.

Step 12

Carefully, pour in the beef broth and cognac. Bring it to a boil and cook for 7 minutes.

Step 13

Add the cream, and continue cooking stirring constantly until the sauce thickens, about 5 minutes.

Step 14

Remove the pot from the heat and stir in two tablespoons butter.