Remove steaks from the refrigerator and let them sit for about 20 minutes to come to room temperature.

Using a rolling pin, mortar and pestle, or the flat side of a sturdy knife, crush the peppercorns until coarsely ground.

Generously season both sides of the steaks with salt and black pepper right before cooking.

Heat the oil in a pan over high heat until it starts smoking. Sear the steaks for about 2 minutes on the first side until a crust forms, then flip and cook the second side for another 2 minutes for medium-rare.

Stack the steaks and use tongs to quickly sear the fat edges. Place the steaks on a plate, tent with foil, and let them rest while you prepare the sauce.

Pour the cognac or brandy into the same pan and let it cook off rapidly, scraping the browned bits from the bottom, until most of the alcohol evaporates, about 1 minute.

Stir in the beef broth and bring to a fast simmer. Let it reduce by half, which should take about 2 to 3 minutes.

Lower the heat to medium and stir in the heavy cream and crushed peppercorns. Simmer for 1 1/2 to 2 minutes until the sauce thickens, but do not let it come to a rolling boil.

Taste and adjust seasoning with more salt or pepper if needed.

Transfer the steaks to warm serving plates and generously pour the sauce over the top. Enjoy immediately!