- 4 (6-8 oz) Strip Steaks – ¾ to 1 inch thick
- 2 tspn – Course Salt
- 2 tspn – Black peppercorns (coarsely crushed)
- 2 Tbsp – butter
- 3/4 cup – beef broth
- 3 Tbsp – Cognac
- 3/4 cup – heavy cream
Sprinkle steaks with salt and crushed black pepper. Heat butter in a heavy skillet over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare. Remove steaks from pan and set aside on a serving platter.
De-glaze the skillet with the beef broth. Reduce the liquid, stirring for 3-4 minutes over medium high heat. Add Cognac and heavy cream. Increase the heat to high and cook, stirring continuously, until sauce thickens slightly – just enough to coat the back of a spoon. This will take 5 to 7 minutes. Season the sauce to taste and pour over steaks on the serving platter. Let stand for 2 minutes before serving.