Indigo Steak

3 Tbsp seasoned pepper

3 tsp seasoned salt

4 sirloin steaks; 2 ½ pounds each; 2 inches thick

4 Tbsp butter

4 Tbsp olive oil

4 Tbsp beef bouillon

4 cups Cognac

Rub pepper and salt on both sides of the steaks. Heat a large skillet on medium, adding butter and olive oil. Cook steaks for 10 minutes on each side, adding oil as necessary. Remove steaks from skillet and let them rest. Reduce heat to low; add beef bouillon. Place steaks back in the skillet and add Cognac. Turn the steaks over. Remove from skillet; pour the bouillon/Cognac mixture over steaks before serving.