Preheat oven to 200 degrees F.
Sprinkle steaks with kosher salt and crushed black
pepper. Heat butter in a 12-inch, heavy bottomed saute
pan over medium heat. Once butter is hot, add steaks and
cook until browned on both sides, about 2 minutes per
side for medium-rare and 3 minutes per side for medium.
Remove steaks from pan and place on a rack set on a
sheet pan; place in oven to keep warm.
Add the stock to the saute pan and whisk until the
crispy bits release from bottom of pan. Allow the liquid
to reduce for 3 to 4 minutes over medium-high heat. Add
cognac, heavy cream, and green peppercorns to the pan.
Increase heat to high and cook, whisking continually,
until sauce thickens slightly, just enough to coat the
back of a spoon; this will take 5 to 7 minutes.
Season the sauce, to taste, with kosher salt. Place
steaks on plates, top with sauce, and serve immediately.