Take the steaks out of the fridge 1 hour before cooking.
Put the cream in a tall saucepan and place a ladle in it to prevent it from boiling over, keep an eye on it, and let it reduce by at least half. The more you reduce it, the more flavorful and thicker your sauce will be.
Season the meat with salt.
Pour the jar of crushed pepper onto a plate.
Now press each steak on one side into the pepper; if you really like pepper flavor, press the top and bottom into the pepper.
Let your butter foam well in a pan, place the steaks in it, and let them sear for 2 minutes without poking them, then turn them over and continue cooking according to thickness and desired doneness.
Set your oven to 45°C, take the steaks out of the pan, place them on a plate, and keep them warm in the oven.
Pour most of the fat away, turn off the hood if you want to flambé. Pour the cognac from the heat into your pan, for safety, roll your sleeves down or wrap a towel around your arm, safety first!
Hold your arm with the pan far from your face and tilt your pan so that the cognac reaches the edge of your pan and catches fire; now the flame will ignite in your pan and you will flambé.
Set the pan down until the flame is out, then add the brown stock and let it reduce a bit.
If you don't want to flambé, extinguish it with brown stock and add cognac.
Once nicely reduced, add the reduced cream, whisk everything well, taste, season with a pinch of salt if necessary, and you're done!
Serve your steaks with some salad and fries of course!
