Prepare a hot fire for grilling.

Rub steaks lightly with olive oil and season with salt.

Spread crushed peppercorns on wax paper.

Press both sides of each steak into the peppercorns to coat evenly.

Oil the grill grates to prevent sticking.

Cook steaks on the oiled grill, setting them 4 to 6 inches from the coals.

Turn the steaks once or twice during grilling.

Grill until nicely browned outside and still pink and juicy inside, about 6 to 8 minutes for rare.

In a large skillet, melt butter over medium heat for the sauce.

Add minced shallots to the melted butter and cook until softened but not browned, about 1 to 2 minutes.

Add cognac (or brandy) to the skillet. Stand back and ignite with a long-handled match.

When the flames subside from the cognac, add dry red wine and bring to a boil.

Continue cooking the wine until the liquid reduces by half, about 3 to 5 minutes.

Whisk in heavy cream and beef gravy into the sauce.

Bring the sauce to a boil and cook until it thickens enough to coat the back of a spoon, about 5 minutes.

Season the sauce with salt and pepper to taste.

Serve the grilled steaks with the Creamy Cognac Sauce spooned over the top.