Pat steaks dry with paper towels and season with the sea salt and pepper on both sides. Let sit at room temperature for 15 minutes.

Crush the peppercorns with a mortar and pestle. Crush the garlic, chop the shallot, and divide the butter.

Heat a cast iron skillet over a medium to high flame and when warm, add the extra virgin olive oil. Once the skillet is hot and the oil is shimmering, add the steaks. Cook 3-4 minutes per side. You want a nice crust to develop so don’t touch them once they’re in the pan.

Reduce the heat to low and add the garlic, 1 tablespoon of butter, and thyme sprigs. Carefully tilt the pan so the butter and juices collect and then use a spoon to spoon over the steaks a few times.

Transfer the steaks to a cutting board and let them rest for 10 minutes while you complete the sauce.

Add the shallots to the skillet and stir for 1 minute until they’re lightly brown. Then add the crushed peppercorns and butter. Let simmer 2 minutes, stirring frequently.

Remove the pan from the heat and add the Cognac. This will catch fire if it is near the flame so you may want to turn the flame off and move the pan to another burner before adding the Cognac.

Once it has been added, move the pan back to the burner and turn the heat to low. Let the Cognac reduce to about half and then add the heavy cream. Bring the sauce to a simmer until it coats the spoon.

Finally, if you like you can add any steak drippings from the cutting board to the sauce.

Slice the steak against the grain, plate them, and liberally spoon the sauce over the steak.