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Season the steak with salt on all sides and the freshly cracked pepper. Make sure it is well seasoned.
Heat a stainless steel pan to medium high heat and add the avocado oil. Once hot, add the steaks. Sear on all sides until each side has a nice golden brown crust, around 2-4 minutes per side.
On the final side, decrease the heat to low. Add the optional butter and sage and baste the steaks in the herb infused butter. Cook on the final side until the internal temperature reaches 125°F. Remove from the pan and rest.
In the same pan you cooked the steak, turn the heat to medium and add butter. Once the butter is melted, saute the minced shallots until translucent, salting as you go. Add the minced garlic and peppercorns and saute another 2 minutes.
Deglaze the pan with cognac and reduce until it is almost dry.
Stir in the heavy cream and bring up to a low simmer. Season with salt and simmer until the sauce has reduced to a nappe, thick enough to coat the back of a spoon.
Turn off the heat and serve the sauce over the steak. Enjoy