Heat a large stainless steel or cast iron pan to medium heat.

Pat the steaks dry with paper towels and season with kosher salt. Place the crushed peppercorns on a plate and press the steaks into the peppercorns on both sides to form a crust.

Add the vegetable oil to the hot pan and once shimmering add the steaks. Cook the steaks, undisturbed, for 4 minutes per side. If the steaks have a large amount of fat on their sides, stand them up with tongs and sear until browned.

Cook the steaks until desired doneness and then place the steaks on a cutting board and tent with foil.

Pour off the excess fat from the pan and add the shallot and a pinch of salt. Cook for 2-3 minutes or until soft. Add the cognac and cook until almost evaporated (~2 minutes).

Add the cream to the pan and bring the sauce to a simmer, cooking until it coats the back of a spoon (~2-3 minutes).

Add the green peppercorns (optional) and season the sauce with salt to taste. Turn off the heat and whisk in the butter.

Plate the steaks and pour the remaining sauce on top of each steak.