Preheat the oven to 200 degrees. Heat a cast iron skillet over high heat. Pat the steak dry and salt heavily with kosher salt.

Place the steak in the skillet and sear for about a minute. Flip once the steak easily releases from the skillet and sear on the other side for about one minute. Cook for about six minutes, flipping every minute or so until the steak is cooked to your liking (medium-rare is about 125-130 degrees).

Set the steak in a oven proof dish in the oven. Pour off any excess fat from the skillet and lower the heat to medium. Add the butter and cook the shallots a few minutes until soft and golden.

Add the brandy (or cognac) off the heat to deglaze the pan, scraping up the brown bits. Cook until it just glazes the pan. Add the cream, peppercorns, and salt. Reduce by half.

Add any juices that have accumulated from the steak to the sauce. Slice the steak and top with sauce.