I checked yesterday, it was running around 240 to NY
Tips? First, buy good meat. Get a prime grade or wagyu, or buy it from a specialty butcher. Season the meat a bit ahead of time, the salt will dry out the meat a touch and help the peppercorns stick to it better. I'd also season just one side personally, I find both sides is just too overpowering. If you can find demi glace, that'll make a massive difference too, I do believe whole foods carries small portions of it. High heat, peppercorn side of the steak first to get a really good crust on the pan. When the steak is done, saute diced shallots and garlic in the pan, add some thyme then deglaze with brandy and reduce, add the demi, some creme fraiche or cream (i personally prefer creme fraiche) and some peppercorns until the sauce is a proper consistency. Taste and season.
Some nice potatoes lyonaisse will finish out the French feel of the meal, and a good bordeaux or California Cab to smooth out the meal.
6am and I'm hungry af now. Thanks.