Prep Steak: Place steaks on a large plate or cutting board and season with salt and pepper on both sides and along the sides.

Cook Steak: Bring a large cast iron skillet to a medium-high heat and add butter to melt. Sear steak on each side for 2 minutes and 1 minute on any fat that may be on the sides of the steak. Note: you may need to turn on your cooktop fan for this part. Reduce to a medium-low heat. Spoon melted butter over steak and flip every 1-2 minutes until it reaches an internal temperature of 128 degrees F. (for a medium-rare finish).

Meat Rest: Remove steaks from the hot pan and let rest. Steak will continue to cook as it rests and the internal temperature will end up between 130-135 degrees F which is medium rare). Use an instant read thermometer.

Make Poivre Sauce: Return the large skillet to a medium heat and add beef broth to deglaze the pan, scraping up all the bits stuck to the bottom. Add shallots to the pan; move around to soften. Remove the pan from the heat, briefly, to add the 1/3 cup cognac (or brandy) and then return to the heat. Let reduce 2-3 minutes. Add 1 cup cream, 1 tablespoon butter, 1 tablespoon peppercorns, 1 teaspoon dijon mustard, and a sprinkling of lemon zest. Whisk to combine and let simmer for 5-7 minutes to reduce (or until sauce is thick enough to coat the pan). Feel free to also add any steak juices that have settled on the resting plate. 

Serve: Cut the steak into strips and return to the pan to toss in the sauce or serve with the sauce on top!