1. Remove the steaks from the fridge 30-60 minutes before cooking so they can come to room temperature. Remove them from any packaging, cover each steak with the salt and set them on a towel lined plate while they come to room temp. 
2. Preheat the oven to 450F. 
3. Roughly crush the peppercorns. I like to do this with the back of a skillet. You can also smash them in a bag. 
4. Cover the steaks on each side with the peppercorns. 
5. Preheat a cast iron or oven safe stainless steel skillet over medium/medium-high heat. 
6. Once hot, add the cooking fat. Let the fat heat for 30-60 seconds and add the steaks to the pan. 
7. Allow the steaks to sear well for 2-4 minutes until a nice crust forms. If the steak is sticking to the pan, a crust has not formed and you need to wait until it releases easily. 
8. Flip the steaks, add 1 tablespoon of the butter, one smashed garlic clove and a few thyme sprigs to the pan and baste the venison. 
9. Pop the steaks into the preheated oven to finish cooking for 2-5 minutes. 
10. Remove the steaks from the oven when they reach about 120F internally for a medium rare steak. 
11. Remove the steaks from the pan and allow them to rest on a cutting board for 10-15 minutes while you make the au poivre sauce. 

Au Poivre Sauce: 

1. Pour most of the fat out of the pan but don’t scrape any of the browned bits from it. 
2. Return it to the stove over medium heat and add the remaining butter.
3. When the butter melts add the onion and remaining minced garlic. Cook for about 2-3 minutes, add the Dijon mustard and deglaze with the brandy. 
4. Add the chicken stock, heavy cream and any remaining peppercorns that didn’t get used on the steak. 
5. Allow the sauce to cook down until it coats the back of a spoon well and it thickens. This takes about 3-5 minutes. Stir frequently. 
6. When you’re ready to serve, slice the venison steak into strips and pour over the sauce. Enjoy!