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Optionally, season the steak on both sides with salt, then place it on a rack over a sheet tray. Put it in the fridge, uncovered, to dry-brine for 4 to 24 hours.
When you are ready to cook them, cut them into 1” cubes. If you do not want to dry-brine the steaks, simply cube them and season them with salt.
In an extra-large cast-iron or carbon-steel pan over high heat, add the tallow and heat until it begins to smoke.
Place in the beef, but be sure to leave room between them; do not overcrowd. Cook for 90 seconds, then flip and cook for 90 seconds. Then sauté them for an additional 30 to 60 seconds to lightly brown the sides of the steak. This will get you a medium-rare internal temperature.
Set the steak aside on a rack. Repeat the process if any leftover steak remains uncooked.
Remove the pan from the heat and deglaze with the cognac. Let it stand for about 30 seconds.
Return the pan to the burner, but only over low heat. Add in the shallots and cook for 30 seconds.
Next, add the peppercorns and garlic, and cook, stirring constantly, for 30 to 45 seconds, or just until fragrant.
Finish with the thyme and butter and cook until melted. The butter should foam up a bit.
Season the sauce with salt, then add the steak bites back and toss until coated. Finish with parsley.