| 1 | 1) combine olive oil, teriyakia and worcestershire sauces to form a marinade for the meat. |
| 2 | Or, you may use a marinade recipe of your choice. |
| 3 | Marinade the steak at least a few hours, or overnight in the fridge turning the meat occasionally. |
| 4 | 2) crush enough peppercorns to cover the steak on both sides. |
| 5 | Put the crushed peppercorns on a cutting board and press the steak onto the peppercorns to coat. |
| 6 | Do the same for both sides of the steak. |
| 7 | 3) heat a heavy skillet (preferably cast iron with grill lines) and plop the steak into it. |
| 8 | Depending on the meat and the marinade, you may have to add a bit of oil. |
| 9 | 4) cook both sides evenly until the meat is medium rare, or to your liking. |
| 10 | 5) put the meat on a heated plate. |
| 11 | Keep the liquid in the skillet and add some wine to deglaze the skillet. |
| 12 | (ie collect all the remains into a sauce). |
| 13 | Cook (fairly high heat) until the sauce thickens, stirring occasionally. |
| 14 | 6) for more sauce, or steak au poivre la creme, add cream and cook a little longer. |
| 15 | Usually you need to do this to thicken the sauce. |
| 16 | 7) add cognac, cook some more. |
| 17 | Sauce should always be thick. |
| 18 | Pour sauce over steak and optionally flambe in cognac (steak au poivre flambe). |
| 19 | Serve with parisienne potatos and carrots |
