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1
Remove the steaks from the fridge, pat dry, salt generously on both sides, and let sit on paper towels for 30-60 minutes before cooking.
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2
While the steak is resting, make a paste of the garlic.
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3
Sprinkle a generous amount of coarse salt on top of the smashed garlic, and using the palm of your hand on the flat side of a knife, slide the knife over the garlic repeatedly until a paste forms.
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4
Crush the peppercorns using a mortar and pestle (or heavy-bottomed pan).
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5
Pat the rested steaks dry, and firmly press the top and bottom of each steak into the peppercorns.
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6
Heat a large cast iron skillet over high heat.
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7
Add 2 tablespoons of butter and the olive oil and melt, stirring to combine.
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8
Gently place the steaks into the hot pan and sear over high heat for 2 minutes on each side.
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9
Reduce the heat to medium-low, add the remaining 3 tablespoons of butter, garlic paste, thyme, and rosemary.
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10
Continue cooking the steaks, turning occasionally and basting with the pan liquid, until your desired doneness is reached (about 8 minutes for medium).
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11
Remove the steaks from pan and tent with foil to rest.
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12
Discard the liquid from the pan, but do not scrape up any bits stuck to the bottom.
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13
Place the pan over medium-high heat and add 1/2 cup cognac.
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14
Light the cognac with a match to burn off the alcohol.
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15
Whisk in the heavy cream, stirring frequently, until thickened, about 2 minutes.
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16
Pour in the juices that have accumulated on the plate from the steaks, along with remaining 1 tablespoon of cognac.
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17
Quickly stir until thickened again, about 30 seconds.
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18
Plate the steaks, topping them with a generous amount of sauce.
