2 NY Steaks
1 T olive oil
1 T kosher salt
2 T whole green peppercorns
½ stick unsalted butter
½ C cognac
½ C heavy cream
Preheat oven to 200°F.
Pat steaks dry and season both sides with kosher salt.
Coarsely chop green peppercorns then press pepper evenly onto both sides of steaks.
Heat a 12 inch heavy cast-iron skillet over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté steaks turning over once, about 4-5 minutes per batch for medium-rare.
Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce.
Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3-5 minutes.
Add Cognac (use caution, it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2-3 minutes. Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3-5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks.
Pairs well with Lambert Bridge Cabernet Sauvignon and Crane Creek Cuvee