Steak au Poivre

It’s amazing to me that, after publishing a recipe almost every day
for over seven years, I haven’t published this classic dish before.
I keep a mixture of whole black, white, green, and pink peppercorns
(and Szechwan peppercorns when I can find them) on hand to refill my
pepper grinders, and I strongly recommend using a homemade mixture
of your own for this dish.

Whole peppercorns (black, white, green, pink,
or any combination)
4-6 thick beef steaks such as rib eye, Porterhouse,
filet mignon, or T-bone
Salt to taste
Heavy cream, red wine, or beef stock (optional)

Crush the peppercorns by pressing them against a flat surface with
the bottom of a heavy pot. Cover the steaks with the crushed
peppercorns, pressing them into the steak firmly. Season with salt
and pan fry, grill, or broil until cooked to desired degree. Deglaze the pan with cream, red wine, or beef stock if desired, reducing the liquid and stirring up the brown bits in the pan before spooning it over the steaks. Serves 4 to 6.