Step 1

Season the steaks well with salt and pepper. If wanting to encrust the steak with peppercorns, see chef notes.

Step 2

Add the oil to a large frying pan over high heat and heat up until it begins to smoke lightly.

Step 3

Place in the steaks, turn the heat down to medium-high, add in the butter, garlic, and thyme and cook for 2-3 minutes per side for a medium-rare internal temperature.

Step 4

Remove the steaks and let rest on a plate. Drain the oil from the pan.

Step 5

Sauce: Add the butter to the pan over low to medium heat and lightly sauté the shallots, garlic, and peppercorns for a few minutes or until lightly browned.

Step 6

Deglaze with the cognac and cook until it is almost gone.

Step 7

Pour in the cream and cook over low to medium heat until it becomes very thick or nappe.

Step 8

Season with salt and parsley, and serve the sauce with the steaks.