Kosher salt and black pepper room temperature steak on all sides.
Heat oil in large, heavy skillet until smoking.
Sear steaks on high without moving them around, about 4 minutes on each side. Sear the sides.
Lower your flame and add 2 Tbsp butter, thyme and smashed garlic to the pan. Baste your steaks for a couple of minutes, flip them and baste again.
Transfer them to a plate at 118°.
Into the same pan, add the shallot, the crushed peppercorns, garlic and butter and cook on medium low for a few minutes.
Lower flame to low, add your brandy or cognac to the pan and stir with a wooden spoon a few minutes, cooking off the liquor. Add your glace, stir in and simmer a minute. Add the cream and cook on low until thickened.
Arrange your sliced steaks and spoon the sauce over. Finish with the Falk Salt.
Serve with a bracing salad of arugula greens, some roasted brussels sprouts and rosemary potatoes.
