Steak au poivre (Pepper Steak)

This was made back in October of 2015, and I know I really liked it, but won't rate it until I make it again.  I must admit, the igniting the Cognac made me nervous, but I did it! 

Original recipe comes from: France: the Beautiful Cookbook, by the Scotto Sisters

Ingredients:

1 porterhouse steak (around 13 oz./1" thick)
salt
1 T. cracked peppercorns
2 oz. (60g) butter, divided
2 T. Cognac
3 T. heavy cream or crème fraîche (pretty sure I use the latter)

Directions:

1. Pat steak dry and season with salt, then coat each side evenly with the cracked peppercorns.

2. In a large, heavy skillet over med-high heat, melt HALF of the butter.  Add steak to the pan and cook on each side for 3-4 min (or longer, depending on your preference of doneness). 

3. Pour cognac over and ignite.  When the flames die out, remove steak from pan and transfer to a plate.

4. Pour off the butter from the pan and then add the cream.  Boil for 1 minute over the medium-high heat, then whisk in the remaining butter.

5. Return steak to pan to coat in the sauce and reheat a bit.

6. Serve and enjoy!