This classic French bistro dish sounds fancy, but is quick to prepare. Using the reverse sear method results in a perfectly cooked steak every time, and the delicious au poivre sauce is packed with rich creamy flavor.
Season steak with Kosher salt. Place the peppercorns in a plastic bag, then crush with kitchen mallet or heavy skillet and spread evenly on plate.
Press a steak into the peppercorns to coat on the top and bottom sides. Repeat with the remaining steaks
Set the steaks on a wire rack in a rimmed baking sheet and place in the oven until steak reaches 115 degrees for medium rare, then remove from oven, around 20-25 minutes.
Heat cast iron skillet over medium-high heat then add the oil. When the oil just begins to smoke add 2 tbsp butter and the steaks and sear for approx 30-60 seconds on each side being careful not to burn peppercorn crust
Remove skillet from heat then transfer the steaks to a plate, tent with foil, and set aside.
Add the cognac to the skillet then return to heat (be careful it may ignite). Scrape up any brown bits from the pan and allow the cognac to reduce by half (about 2-3 minutes).
Add the cream, beef stock, 2 tbsp butter, and any juices that have accumulated from the resting steaks and stir frequently. Cook for 4-5 minutes until slightly thickened and the sauce coats back of spoon. Season with salt to taste.
Plate steaks and top with the au poivre sauce then serve.