One hour before cooking, take the steaks out of the refrigerator and pat dry with a paper towel.

Brush both sides of steak with olive oil.

Sprinkle both sides of steaks with 2 teaspoons Coffee Seasoning Salt and rub the mixture into the steaks.

Set steaks aside to warm to room temperature approximately 1 hour.

While steaks are resting, make the Brandy Peppercorn Sauce (if using).

Preheat oven to 400F.

After steaks are at room temperature, lightly sprinkle both sides of the steaks with coffee seasoning salt.

Heat a cast iron pan over high heat.

Place 1-tablespoon olive oil in the hot pan and place the steaks in the pan.

Sear the steaks 2-3 minutes without lifting or moving them or until crusty and brown. Flip the steaks over and cook them another 2-3 minutes or until they have a nice sear.

Transfer the cast iron skillet with the steaks to the hot oven and cook the steaks until medium-rare (130F internal temperature) or to your liking. Check the steaks internal temperature after 2 minutes, then every minute until they reach the desired temperature.

I prefer steaks to be cooked to medium (135F internal temperature). *Remember the meat will continue cooking after it is removed from the heat source.)

Remove the steaks from the pan, set them aside covered with a foil-tent to rest 5 minutes before serving.

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If using Brandy Peppercorn Sauce:

After the steaks have cooked and while the steaks rest, de-glaze the pan with ¼ brandy, bring to a boil and cook a few minutes then add this mixture to the Brandy Peppercorn Sauce with Parmesan. Stir the sauce over medium heat until the pan de-glazed pan drippings are incorporated into the sauce.

Serve the steaks with the sauce on the side to allow each person to add their own.

Enjoy!