25-Minute Peppercorn Steak

Instructions:

1. Pat the steaks completely dry with paper towels. Note: Moisture on the surface creates steam, which prevents a crust from forming.
2. Season generously with salt, then press the cracked peppercorns firmly into both sides of the meat until a thick, consistent layer is formed.
3. Heat oil in a cast iron skillet over high heat until it just begins to smoke.
4. Carefully lay the steaks in the pan and sear for 3–5 minutes per side without moving them, until a deep mahogany colored crust forms.
5. Use a meat thermometer to pull them at 130°F (54°C) for medium rare.
6. Transfer steaks to a plate to rest for at least 5 minutes.
7. Reduce heat to medium. Melt butter in the same pan, sautéing shallots and garlic until translucent and fragrant.
8. Pour in the Cognac and scrape the bottom of the pan to release the fond.
9. Stir in beef broth and Worcestershire sauce, simmering until the liquid is reduced by half.
10. Stir in heavy cream and whisk constantly until the sauce thickens into a velvety consistency.