Follow these simple steps to create your delicious Peppercorn Steak with Creamy Brandy Sauce:

1. Prep the Steaks: Season both sides of the ribeye steaks generously with salt.

2. Crack Peppercorns: Place the whole black peppercorns in a zip-lock bag and use a meat mallet or rolling pin to crush them.

3. Coat with Pepper: Press the crushed peppercorns onto both sides of the steaks to create a crust.

4. Heat the Oil: In a large skillet, heat the olive oil over medium-high heat until shimmering.

5. Sear the Steaks: Add the ribeye steaks to the skillet. Cook for about 4-5 minutes on each side for medium-rare. Adjust cooking time for your preferred doneness.

6. Remove and Rest: Once cooked to your liking, transfer the steaks to a plate and cover with aluminum foil. Let them rest while you prepare the sauce.

7. Make the Sauce: In the same skillet, reduce the heat to medium and add butter. Once melted, add the chopped shallot and sauté until fragrant (about 2 minutes).

8. Deglaze with Brandy: Carefully pour in the brandy, scraping the bottom of the pan to release any browned bits. Let it simmer for 2 minutes.

9. Add Cream: Stir in the heavy cream and let the sauce simmer on low heat until it thickens slightly (about 5 minutes).

10. Taste and Adjust: Season the sauce with salt to taste, adjusting flavors as needed.

11. Serve: Slice the rested steaks and plate them. Drizzle the creamy brandy sauce generously over each portion.