Strip Steaks with Green Peppercorn Sauce

Ingredients

• 4 (1″-thick) strip steaks (about 2 1/2 lbs. in all)
• Salt
• 1 tbsp. extra-virgin olive oil
• 2 shallots, finely chopped
• 1 1⁄2 cups ruby port
• 2 cups beef stock
• 1 cup heavy cream
• 1⁄4 cup brine-cured green peppercorns, rinsed and coarsely chopped
• 2 tsp. white wine vinegar

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