Steak au Poivre with Cognac Cream Sauce

In a 10-inch carbon steel or cast-iron pan, melt butter and olive oil over medium heat. When the butter and oil begin to turn golden and smoke, place the steaks in the pan. Cook for about 4 minutes on each side for medium-rare.

Remove the steaks from the pan, tent with foil, and set aside.

Make the Sauce:

Pour off excess fat from the pan but do not wipe it clean. Off the heat, add 1/3 cup Cognac and carefully ignite it with a long match or lighter. Gently shake the pan until the flames die.

Return the pan to medium heat, add the cream, and bring the mixture to a boil. Whisk until the sauce thickens and coats the back of a spoon, about 5-6 minutes.

Add the remaining teaspoon of Cognac and season with salt.

Serve:

Add the steaks back to the pan, spoon the sauce over them, and serve immediately.