Peppercorn Steak

Special dinner I made for Eric's bday.  Got too thin of steak from curbside, but the sauce was really good.  Would try with chicken, too.  Poured sauce over potatoes, too.  Next time I make, going to ask Eric to crack the peppercorns because that was the toughest and most time consuming part of the recipe.  Basically used bottom of pan onto backside of the white cutting board. Recipe called for 3 Tbsp of peppercorn, but just used 2 Tbsp because steaks were small. Second time, I used the mini cuisinart, but ended up using the mortar and pestle afterwards.
Recipe from Simply Recipes.

Ingredients:
-2 steaks
-Olive oil or avocado oil (I used avocado oil)
-2-3 Tbsp black peppercorns, cracked (depends on how big steaks are)
-1/4 cup finely chopped shallot (1 big shallot) --> no shallot = 1/2 yellow onion + garlic flakes
-1/4 cup cognac (used Grand Marnier - key ingredient)
-1 cup beef stock
-1/4 cup heavy cream (used a little less and didn't fill to top of cup)
-1/4 cup finely chopped parsley

Directions to cook steak:
1. Salt steak on both sides & let sit at room temperature, about 30 min
2. Heat oil in sauté pan on high heat
3. Pat steaks dry w/ paper towels (didn't do this)
4. Take pan off heat and put steaks in the hot pan.
5. Return pan to burner on med-high
6. Sear for 4 min --> try to pick up steak with tons and if it sticks, cook a little longer
7. Flip steaks and turn down heat to medium --> cook until how done you want steaks
---Rare = internal temp 120 F, medium rare 124-130 F, medium 140
8. Move to plate and sprinkle with crushed black peppercorns on both sides (only did one side)
9. Tent with foil

Directions for sauce:
1. Add shallots to pan and sauté for 2 min
2. Add brandy until cooked away --> deglaze pan by scraping bottom of pan with wooden spoon
3. Add beef stock & boil --> about 4-5 min until trail when dragging wooden spoon
4. Add heavy cream & boil --> until trail
5. Turn off heat & add parsley and remaining black pepper no more than 1 Tbsp (I added more & it was fine)
6. Pour over steaks (& potatoes)

Leftover sauce the next day was still good!

STICK TO THE 4 MIN RULE ON THE STEAKS (HALF-INCH THICK) - I LET IT SIT TOO LONG AND WAS A BIT OVERCOOKED.

FLIPPED ONCE AND COOKED FOR LIKE 30 SECONDS ON THE OTHER SIDE

*American