Bring steaks to room temperature by taking them out of the fridge about 30 minutes before cooking. Pat them dry with paper towels.

Season the steaks generously with kosher salt and freshly ground black pepper.

Set a heavy skillet over medium-high heat. Add the neutral oil and let it shimmer but not smoke.

Add the steaks to the pan and press down lightly with tongs. Sear without moving for about 3–4 minutes until a deep brown crust forms.

Flip the steaks and add 1 tablespoon of butter. Spoon the melted butter over the steaks for 1–3 minutes more.

For thicker steaks, transfer the pan to a preheated 400°F oven for 4–6 minutes to reach medium-rare; otherwise cook to your preferred doneness.

Transfer steaks to a warm plate and tent loosely with foil for about 5–10 minutes.

Return the skillet to medium heat and add the remaining tablespoon of butter if needed.

Add the shallots and sauté until fragrant and soft, about 1–2 minutes. Then add the garlic and cook for another 20–30 seconds.

Add the cognac to the pan and carefully ignite it to burn off the harsh edge (or let simmer for a minute or two).

Scrape the brown bits from the pan.

Add the beef stock, Dijon mustard, and thyme to the pan. Simmer for 1–2 minutes.

Stir in the heavy cream and simmer gently until the sauce thickens to a velvety consistency—about 3–5 minutes. Taste and adjust seasoning as necessary.

Slice the steaks against the grain and spoon the cognac cream sauce over the top.

Sprinkle with chopped parsley and a crack of fresh pepper. Serve immediately.