Peppercorn Steak

Source 1, 2, 3

Ingredients
4 (1" thick) boneless top-loin strip steaks (8 to 10oz each)
1 tablespoon kosher salt
2 tablespoons whole black peppercorns
1 tablespoon vegetable oil
1/3 cup finely chopped shallots
1/2 cup Cognac or other brandy
1/2 cup heavy cream
1 tbsp unsalted butter (optional)

Directions

1. Pat steaks dry and season both sides with kosher salt.
2. Coarsely crush peppercorns in the coarsest setting
3. Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté steaks in 2 batches, turning over once, about 6 minutes per batch for medium-rare.
4. Transfer steaks as cooked to a heatproof platter and keep warm while making sauce.
5. Pour off fat from skillet, then add shallots to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes.
6. Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes.
7. Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. 
8. Add 1 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks.

Notes:
It was alright.  Had to put it into the oven to get it to medium.  Took a few tries, definitely don't want it rare.