Classic French Steak au Poivre

Gather the ingredients.

Let the steaks sit out at room temperature for 30 minutes before you start to cook.

Preheat your oven to 450 F.

Crack the peppercorns in a mortar and pestle or by crushing them in a metal skillet with the bottom of another heavy pot or pan. Transfer the crushed peppercorns to a plate or sheet pan.

Season the steaks with Kosher salt and then press the steaks into the cracked peppercorns. Make sure to coat both sides of the steaks.

Heat a wide oven-safe pan over medium-high heat, then add the oil and 2 tablespoons of the butter. Swirl it around to combine, then add the steaks.

Brown them for about two minutes on each side.

Transfer the pan to the oven for another 4 to 5 minutes.

Remove the pan from the oven, transfer the steaks to a plate, tent them with foil and let them rest for 5 to 6 minutes while you make the sauce.

Pour out all but about 1 tablespoon of the fat in the pan, then put the pan back on the stove but don't turn on the heat yet.

Add the cognac or brandy and scrape the flavorful bits off the bottom of the pan with a wooden spoon.

Add the cream and stir to combine.

Now turn the heat back on to medium-high and bring the sauce to a boil.

Lower the heat to a simmer and cook for about 5 to 6 minutes or until it has reduced by about half.

Stir in the remaining butter and season to taste with Kosher salt.

Serve the sauce over the steaks right away.

Enjoy!