Strip Steak with Pepper Cream Sauce:4 (6 to 8 ounce) strip steak, 3/4 to 1-inch thick 1 kosher salt 2 tsp black peppercorn, coarsely crushed 2 tbsp clarified unsalted butter 3/4 cup beef stock, or broth 3 tbsp cognac 3/4 cup heavy cream 1 tbsp green peppercorn, in brine, drained and slightly crushed

Strip Steak with Pepper Cream Sauce:4 (6 to 8 ounce) strip steak, 3/4 to 1-inch thick 1 kosher salt 2 tsp black peppercorn, coarsely crushed 2 tbsp clarified unsalted butter 3/4 cup beef stock, or broth 3 tbsp cognac 3/4 cup heavy cream 1 tbsp green peppercorn, in brine, drained and slightly crushed