Season the ribeye steaks with salt on both sides.
Place the black peppercorns in a zip-top bag and crush them coarsely.
Press the crushed peppercorns onto both sides of the steaks.
In a large skillet, heat the olive oil over medium-high heat.
Add the steaks and cook for about 4-5 minutes on each side for medium-rare.
Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
In the same skillet, reduce the heat to medium and add the butter.
Once melted, add the brandy or cognac and scrape up any browned bits.
Allow it to simmer for about 1 minute.
Stir in the heavy cream and Dijon mustard, bringing to a gentle simmer.
Cook for about 3-4 minutes until the sauce thickens slightly.
Season with salt to taste.
Slice the rested steaks and serve topped with the creamy pepper sauce and garnish with chopped parsley.