Steak au Poivre with Cognac Cream Sauce

Trim excess fat from the steak, leaving about a 1/4-inch layer. Score the fat cap if present.

Crush the black peppercorns using a mortar and pestle or the flat side of a knife. Spread the crushed peppercorns and kosher salt on a plate. Press each side of the steak firmly into the pepper and salt mixture, ensuring a thick, even coating.

Preheat your oven to 350°F (175°C). Place a rack in the middle of the oven.

Place a 12-inch stainless steel skillet over medium-high heat. Add 1-2 tablespoons of avocado oil and heat until shimmering.

Carefully place the seasoned steak into the hot skillet. Sear for 4 minutes without moving it, until a deep brown crust forms. Flip the steak and sear the other side for 4 minutes.

Using tongs, hold the steak on its side and sear the fat cap for about 30-45 seconds, or until rendered and browned.

Transfer the steak on the skillet to the preheated oven. Cook for 4 minutes for medium-rare (internal temperature of 125°F / 52°C).

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 125°F (52°C). Adjust cooking time as needed for desired doneness.

Remove the steak from the skillet and place it on a clean plate, tented with foil to rest. Pour off excess fat from the skillet, leaving about 1 tablespoon. Add the minced shallots and a pinch of salt to the pan. Sauté over medium-high heat for 2-3 minutes until softened and lightly browned.

Pour in the cognac and carefully scrape up any browned bits from the bottom of the pan. Let it bubble and reduce by about half, about 1-2 minutes.

Pour in the heavy cream and whisk to combine. Bring the sauce to a simmer and let it cook for 2-3 minutes, or until it starts to thicken. Whisk in the butter until melted and the sauce is smooth and glossy.

Stir in the green peppercorns. Taste the sauce and season with salt if needed. The sauce should coat the back of a spoon.

Slice the rested steak against the grain into desired thickness.

Spoon the cognac cream sauce generously over the sliced steak and serve immediately.