Take the steaks out of the fridge 20 minutes before cooking.

Crush the pepper using a rolling pin, mortar and pestle, or the side of a knife.

Sprinkle both sides of the steak generously with salt and black pepper just before cooking.

Heat oil in a skillet over high heat until smoking.

Add steaks and cook the first side for 2 minutes until crusted, then flip and cook the other side for 2 minutes (for medium rare).

Stack the steaks on top of each other and sear the fat strip using tongs.

Transfer to a plate and cover loosely with foil to rest while making the sauce.

Pour brandy or cognac into the skillet and simmer rapidly, scraping the bottom, until reduced and alcohol smell dissipates (about 1 minute).

Add broth, bring to a simmer, and let it reduce for 2 to 3 minutes until halved.

Turn heat down to medium, add cream and pepper, stir, simmer for 1.5 to 2 minutes until thickened (do not boil).

Taste sauce and adjust salt and pepper to taste.

Transfer steaks to warmed serving plates and spoon over sauce. Serve immediately.