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1) Combine olive oil, teriyaki and worcestershire sauces to form a marinade for the meat.
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Or, you may use a marinade recipe of your choice.
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Marinade the steak at least a few hours, or overnight in the fridge turning the meat occasionally.
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2) Crush enough peppercorns to cover the steak on both sides.
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Put the crushed peppercorns on a cutting board and press the steak onto the peppercorns to coat.
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Do the same for both sides of the steak.
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3) Heat a heavy skillet (preferably cast iron with grill lines) and plop the steak into it.
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Depending on the meat and the marinade, you may have to add a bit of oil.
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4) Cook both sides evenly until the meat is medium rare, or to your liking.
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5) Put the meat on a heated plate.
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Keep the liquid in the skillet and add some wine to deglaze the skillet.
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(ie collect all the remains into a sauce).
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Cook (fairly high heat) until the sauce thickens, stirring occasionally.
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6) For more sauce, or Steak au Poivre la Creme, add cream and cook a little longer.
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Usually you need to do this to thicken the sauce.
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7) Add cognac, cook some more.
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Sauce should always be thick.
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Pour sauce over steak and optionally flambe in cognac (Steak au Poivre Flambe).
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Serve with Parisienne potatoes and carrots.
