How to make it
Remove the steaks from the fridge and allow them to sit at room temperature for at least 30 minutes.
Crush the peppercorns with a mortar and pestle then place them onto a place. Season both sides of the steaks with kosher salt. Then press each side of the steaks into the plate of peppercorns.
In a pan, add in the unsalted butter and oil. Heat over medium heat until it turns golden. Add the steaks to the pan and cook for about 4 minutes on each side for a medium rare steak. Remove the steaks from the pan and set them aside to rest. Pour the excess fat out of the pan.
Bring the pan off the heat and pour in the ⅓ cup of cognac. Ignite the alcohol with a matchstick. Return the pan to the stovetop to cook off the alcohol. Over medium heat, add in the heavy cream and Lee Kum Kee Panda Brand Black Pepper Grilling and Dipping Sauce.
Bring the mixture to a boil. Whisk until the sauce is thick enough to coat the back of a spoon, about 5-6 minutes. Add the remaining teaspoon of cognac and season the sauce with salt. Remove the pan from heat.
Slice the steaks and serve with the sauce. Garnish with chopped parsley and enjoy!