Season the steaks on all sides with salt and pepper. Leave them on a pan on the counter while you heat the grill to medium-high heat.
Place the steaks on the grill and cook for 4 minutes.
Start making the peppercorn sauce. (see below)
Flip the steaks. For medium-rare steaks continue cooking for 3-4 minutes to an internal temperature of 127F.
Remove them from the grill, and let them rest on a pan covered loosely with foil while you finish the sauce.
Serve with a generous spoonful of peppercorn sauce.
Peppercorn Sauce (au Poivre)
Place the peppercorns in a baggie and crush with a rolling pin.
Place a saucepot over medium-high heat.
Add the peppercorns, and toast them for 1 minute.
Add 1 tablespoon butter and let it melt.
Saute the shallots for 1 minute.
Carefully, pour in the beef broth and cognac. Bring it to a boil and cook for 7 minutes.
Add the cream, and continue cooking stirring constantly until the sauce thickens, about 5 minutes.
Remove the pot from the heat and stir in two tablespoons butter.
The cook time will vary slightly, depending on the size of the steaks and how long they rested at room temperature on the counter.If you like your steaks beyond medium-rare, increase the cook time to 5 minutes or more per side.