Step 1: Tempering and Seasoning

1. Take the steaks out of the fridge 30 minutes before cooking. Why? Cold steaks won’t sear properly in the middle.
2. Pat the steaks bone-dry with paper towels. Press the coarsely crushed peppercorns and salt firmly into both sides of the meat.

Step 2: The High-Heat Sear

1. Heat the oil and butter in a cast-iron or heavy stainless steel skillet over medium-high heat until the butter stops foaming and starts to shimmer.
2. Place the steaks in the pan. The Golden Rule: Do not move them for 3 minutes. This builds the crust.
3. Flip and cook for another 3-4 minutes for medium-rare ($54^\circ\text{C}$ or $130^\circ\text{F}$ internal temperature).

Step 3: The Resting Period

1. Remove the steaks to a warm plate. Tent loosely with foil.
2. Rest for at least 5-7 minutes. This allows the internal juices to redistribute.

Step 4: The Deglazing Reduction

1. In the same skillet (do not wash it!), turn the heat down to medium.
2. Pour in the **heavy cream**. Use a wooden spoon to scrape the bottom of the pan to release the brown bits.
3. Whisk in the **Dijon mustard** and **Worcestershire sauce**. Simmer for 2-3 minutes until the sauce reduces by about a third and thickens enough to coat the back of a spoon.