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1
Salt steaks generously a few hours in advance.
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2
Make dry rub: Combine ground black peppercorns, coffee, cocoa, ground chile, cayenne, cumin, cinnamon, cloves, and brown sugar, and stir until incorporated. Set aside.
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3
At preparation time, char jalapenos over stovetop flame (hold with metal tongs) until skin is bubbly and blackened, and set aside.
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4
Pat steaks dry. Work dry rub into both sides of each steak.
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5
Heat olive oil and 1 tablespoon butter together in large saucepan.
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6
Once oil and butter are hot, add steaks. Flip only once in order to get a nice, dark sear on each side. (2-4 minutes per side depending on thickness of steaks and desired done-ness.)
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7
Remove steaks from pan and set aside. Pour off remaining butter and oil.
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8
Keeping pan off heat, pour in the cognac.
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9
Dip pan, away from you, so that the cognac settles to where it is just touching the burner, as you return it to the heat. You should be rewarded with a nice flame emanating from the edge of the pan that touches the burner. Level pan and shake vigorously and carefully over the heat until the flames subside.
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10
Stir in cream and bring to a boil. Stir often until sauce thickens and reduces.
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11
Stir in last tablespoon of butter until incorporated and the sauce looks glossy, and remove from heat.
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12
Slice steaks on a bias and plate each of them; drizzle with a generous helping of pan sauce and top each with a charred chile. Sprinkle with a good finishing salt, and serve.
