4 boneless NY strip or ribeye steaks, about 1" thick
2 Tbs coarsely ground black peppercorns
salt
1 Tbs oil
2 Tbs butter, divided
2 large shallots minced
¼ cup cognac or brandy
1 cup low sodium beef broth
1 tsp chopped fresh thyme leaves
¼ cup heavy whipping cream
Let steaks sit at room temperature for 30 minutes. Pat dry with paper towels. Coat both sides with salt and pepper, pressing adhere.
In a large cast iron skillet over high heat, add oil and 1 Tbs butter. Heat until almost smoking. Add steaks and cook 3-4 minutes on each side. Remove and tent with foil. Rest for 10 minutes.
Return skillet to medium heat and cook shallots until softened. Remove from heat and pour in cognac. Light and burn pff alcohol. Add broth and thyme and deglaze the pan. Simmer until liquid is reduced by half. Taste and adjust seasoning. Stir in cream and remaining butter. Keep warm.
Transfer steaks to cutting board and slice into ½" slices across the grain. Divide slices between plates and top with sauce.