Pepper Steak

2 porterhouse steaks, 6 to 8 oz. each

Kosher or sea salt

1 to 2 tbls. cracked - not ground - peppercorns

4 tbls. unsalted butter

2 tbls. cognac or brandy

3 tbls. heavy cream

1. Pat the steaks dry and season them well with salt. 

Spread the peppercorns on a plate and press the steaks into them to coat each steak lightly on both sides.

2. Place a heavy skillet over high heat. 

Add half the butter and melt it. Add the steaks and cook for 2 to 3 minutes on each side.

Pour in the cognac, and ignite. When the flames subside, remove the steaks from the pan and keep them warm on a plate.

3. Pour off the fat from the pan and add the cream. Bring to a simmer and whisk in the remaining 2 tbls. of butter until mixed. Pour the sauce over the steaks and serve immediately.

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