First trim the steak of excess fat and coat both sides of the steak with fresh cracked and crushed peppercorns
–use a course grinder, rolling pin, or something out of the toolbox!
It seems like a lot of pepper, but the rich and creamy sauce will balance the dish out nicely.
Add salt to taste and set the steak aside.

Heat a skillet on medium heat and add butter and oil. Ideally you want to not use a non-stick skillet.
Once the skillet is hot, add the steak. It should sizzle straight away, sealing in the flavors.

Cook steak to desired doneness, turning halfway through the cook time. I think medium rare (pink inside) is perfect.
When the steak is cooked to your liking, remove it from the skillet and cover on a plate to rest.
Leave the skillet with juices, butter, and oil on medium heat.

#Peppercorn_Sauce:

Add the cream and garlic and continue stirring 3-4 minutes.
Be sure to return any juices from the plate with the resting steak!
Stir sauce until it reduces to a creamy thickness. Add salt as desired.

Pour sauce onto a serving bowl and serve with steak mushy peas and chips.