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Choose a tender cut of steak with good marbling, such as ribeye, New York strip, or tenderloin.
Season the steak with kosher salt and black pepper, and let it sit for 5-60 minutes to dry brine.
Heat a cast iron or other heavy pan over high heat, and add a high smoke point oil like avocado oil.
Sear the steak, flipping frequently, until a nice crust forms on both sides.
Add butter to the pan and baste the steak with the hot butter to finish cooking.
Rest the steak for 5-10 minutes before slicing.
Make a pan sauce by deglazing the pan with brandy, then adding beef stock, heavy cream, and crushed black peppercorns.