Method:

Grilled Beef Steak, Fresh Herb Rub

1. For the rub, combine herbs, garlic oil and garam masala. Mix well and leave at room temperature. 
2. Remove the steaks from the refrigerator, and place on a paper towel lined tray. Blot the steaks well, ensuring they are dry. Pour the herb mixture on top and rub the marinade over the entire steaks, pressing lightly. Cover with food wrap and leave at room temperature for 1 hour, turning occasionally. 
3. When ready to cook, remove food wrap, turn steaks to coat in rub again, place on a medium high grill (400°F) or grill pan. Cook, turning the steaks to achieve a crisp crosshatch sear on the steaks. Once an interior temperature of 130°F has been achieved (medium rare) remove the steak from grill or pan, place on a pre-warmed serving platter, cover lightly with a plate, and allow to rest for 10 minutes. Be sure to set a timer! This is very important.
4. Using a sharp knife, slice the steaks on a bias, across the grain. Place on the warm serving platter, sprinkle with flaked sea salt, serve immediately.

Peppercorn Brandy Sauce

1. Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
2. Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
3. Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
4. Taste sauce, adjust salt (and pepper!) to taste.
5. Mount with butter.
6. Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately!