When was the last time you cooked a steak?
1 ounce whole black peppercorns, plus more as needed, divided1/2 large shallot , minced3/4 cup heavy cream or 6 tablespoons crème fraîche Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.Meanwhile, crack peppercorns into rough halves and quarters.
Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side. Remove from heat.Transfer steaks to a rimmed baking sheet. Using an instant-read thermometer, check the internal temperature of the steaks; if they've reached 125°F , they're ready to be served medium-rare. If they haven't reached their final doneness temperature , transfer to oven and continue cooking until the correct internal temperature is reached.
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