Indulge your tastebuds and celebrate Steak au Poivre Day! This classic steakhouse recipe features a pepper-crusted steak paired with a rich, velvety sauce. Ingredients 2 10 oz. Omaha Steaks Boneless New York Strips 1 teaspoon sea salt 1/2 teaspoon fresh cracked pepper 2 tablespoons extra virgin olive oil 1 large shallot, diced 4 cloves of garlic, crushed 4 tablespoons unsalted butter, divided 3 sprigs of thyme 1 tablespoon peppercorns 1/3 cup Cognac 1/3 cup heavy cream Additional sea salt and thyme for topping Instructions 1. Pat steaks dry and season with the sea salt and pepper on both sides. Let sit at room temperature for 15 minutes. 2. Crush the peppercorns with a mortar and pestle. 3. Heat a cast iron skillet over a medium to high flame and when warm, add the extra virgin olive oil. Once the skillet is hot and the oil is shimmering, add the steaks. Cook 3-4 minutes per side. You want a nice crust to develop so don’t touch them once they’re in the pan. 4. Reduce the heat to low...