2 16-ounce rib-eye steaks, about 1-inch thick

1 minced shallot

4 minced cloves garlic

1½ teaspoons cracked black peppercorns

4 tablespoons unsalted butter

¾ brandy

¼ cup beef or veal demi-glace

½ cup heavy cream

Preheat grill. Season steaks with salt. Grill steaks to desired doneness. Transfer to a plate and cover with foil.

Sauté shallots, garlic, and cracked pepper in 2 tablespoons butter. Add brandy, bring to a boil and simmer until reduced by 3/4. Add demi-glace, juices from resting steaks and cream, and reduce by 1/3. Whisk in remaining butter and salt and pepper to taste.

Slice steaks and divide among 4 plates. Spoon sauce over steak and serve each portion with a spoonful of gratin and a baked tomato.