Prepare the Steaks:

• Pat the steaks dry with a paper towel to ensure they will sear properly.
• Season both sides of each steak evenly with kosher salt and press the crushed black peppercorns onto both sides of the steaks to create a peppery crust.

Preheat Your Pan:

• In a large, heavy-bottomed skillet or cast-iron pan, heat the olive oil over medium-high heat until it’s shimmering.

Sear the Steaks:

• Add the steaks to the hot pan and sear for 3-4 minutes per side, or until they develop a golden, caramelized crust and reach your desired level of doneness.
• During the last minute of cooking, add the butter to the pan and baste the steaks by tilting the pan and spooning the melted butter over the steaks.

Remove the Steaks and Rest:

• Transfer the seared steaks to a plate and loosely tent with aluminum foil to keep warm. Allow them to rest for 5 minutes.

Make the Pan Sauce:

• Remove excess oil from the skillet, leaving behind the browned bits (these add incredible flavor to the sauce).
• Add the brandy or cognac (if using) to the skillet and deglaze the pan by scraping up the browned bits. Allow the alcohol to cook off for 1-2 minutes.
• Add the beef stock, Dijon mustard, and heavy cream to the skillet. Stir well and simmer until the sauce has thickened slightly, about 3-4 minutes.

Serve:

• Place the rested steaks on serving plates and pour the creamy pan sauce over the top.