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1
Heat the oven to 500u00b0F.
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2
Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.
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3
Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film.
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4
When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minute.
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5
(If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven.
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6
For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks.
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7
Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.
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8
Transfer the steaks to a warm plate and tent with foil.
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9
With a spoon, remove any fat from the skillet.
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10
Put the skillet back on the burner and heat to medium high.
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11
Add the wine and cook until it's reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. REMOVE PAN FROM THE HEAT.
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12
Whisk in the butter a slice at a time, whisking until completely melted.
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13
Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
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14
Variations: add shallots to the pan sauce, finish with chopped parsley.
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15
substitute 4 tbl cognac and 1/2 cup dark stock in place of the wine.
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16
substitute 1/4 cup cream and 1/4 cup cognac for the wine- reduce slightly to thicken.
