Peppercorn Steak in 25 Minutes

Instructions:

1. Pat the steaks completely dry with paper towels and season generously with salt on all sides.
2. Press the coarsely cracked peppercorns firmly into both flat sides of the meat so they adhere.
3. Heat the oil in a cast-iron skillet over high heat until it just begins to smoke.
4. Sear the steaks for 3-5 minutes per side without moving them, until a deep mahogany crust forms.
5. Add the butter in the last 2 minutes of cooking, basting the steaks as the butter foams and turns brown.
6. Remove steaks when they reach 130°F (54°C) for medium-rare and set them aside to rest on a warm plate.
7. Reduce heat to medium and sauté shallots in the same pan for 1 minute until translucent.
8. Pour in the cognac and allow the alcohol to reduce by half.
9. Whisk in the beef stock, Dijon mustard, and Worcestershire sauce.
10. Stir in the heavy cream and simmer for 2-3 minutes until the sauce thickens and becomes velvety.