Ingredients:
2 – 10oz New York Strip, Ribeye or your favorite steak
Salt and pepper
1 Tbsp. grapeseed oil
Sauce:
1/3 cup brandy or cognac
3/4 cup beef stock
1/2 cup heavy cream
2 – 3 tsp. Frolicking Deer Lavender Pepper

Directions:
Take the steaks out of the refrigerator 20 minutes before planning to cook.
Sprinkle both sides of steak generously with salt and lavender pepper.
Heat oil in a skillet over high heat until smoking.
Add steaks and cook the first side for 2 minutes until it has a nice crust, then flip and cook the other side for 2 minutes (for medium rare).
Stack the steaks on top of each other, then use tongs to sear the fat strip.
Transfer to plate, cover loosely with foil to rest while you make the sauce.
Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced.
Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
Turn heat down to medium. Add cream and lavender pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens.
Taste sauce, adjust salt and pepper to taste.
Transfer steaks to serving plates and spoon over sauce.

Click here for Frolicking Deer Lavender Pepper