2 Portionen
Season steak generously on all sides with kosher salt.
Spread cracked pepper on the board.
Press one side of the steak firmly into the pepper to create a thick, even crust.
Heat pan over medium-high until just smoking.
Add oil.
Lay steak in pepper side down.
Sear for 2–3 minutes.
Control heat — toast, don’t burn.
Flip steak.
Add butter, thyme, garlic.
Tilt and baste continuously.
If butter gets too dark → add a little more.
Transfer to 350°F / 175°C oven.
Cook for 5–10 minutes depending on thickness.
Target: 131°F / 55°C for medium-rare.
Rest minimum 5 minutes.
Remove thyme & garlic.
Add shallot and garlic.
Sweat gently until translucent — no color.
Remove from heat.
Add cognac.
Return to flame and ignite.
Reduce briefly.
Add beef stock → reduce slightly.
Add cream.
Simmer to light nappe.
Adjust pepper.
Add chives just before serving.
Slice steak.
Sauce over or under.
Serve immediately.
