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1
If making steaks and sauce at the same time, remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
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2
In a saute pan, melt the butter over low heat. Add the shallots and peppercorns and saute for about 5 minutes or until the shallots soften.
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3
Add the Cognac, raise the heat to medium and cook until the Cognac evaporates almost completely.
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4
Add 3/4 cup of water and the demi-glace. Bring to a boil, stirring until the demi-glace dissolves. Add the cream and bring to a simmer. Cook for about 5 minutes, or until thickened. Season to taste with salt.
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5
Set aside to cool When cool, cover and refrigerate for up to 3 days.
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6
Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
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7
Season the steaks lightly on both sides with the seasoned salt. If using a CHARCOAL GRILL, grill for 10 minutes. Turn, using tongs, and grill the other side for 10 to 12 minutes for medium-rare, or until the desired degree of doneness. If using a GAS GRILL, grill for 10 minutes. Turn, using tongs, and grill the other side for 11 to 13 minutes for medium-rarely or until the desired degree of doneness. If using the BROILER, broil 4 inches from the heat source for 12 minutes. Turn, using tongs, and broil the other side for 11 to 12 minutes for medium-rare, or until the desired degree of doneness.
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8
Meanwhile, heat the peppercorn sauce if it's not already warm.
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9
To serve, slice the steaks and spoon some of the sauce on top. Serve any extra sauce on the side if desired.
