1. Sprinkle the sides of each steak with pepper and, with the heel of the hand, press the pepper into the meat. Let stand thirty minutes.
2. Sprinkle a light layer of salt over the bottom of a heavy skillet. Turn the heat to high and, when the salt begins to brown, add the steaks. Cook until well browned on one side. To produce a very rare steak, cook thirty seconds at high heat. Turn the steaks, lower the heat to moderate and cook one more minute. Adjust the heat and time to cook the steaks to a greater degree of doneness.
3. Place a teaspoon of butter on each steak and add Tabasco, Worcestershire and lemon juice to taste.
4. Turn the heat to low, blaze with cognac and transfer steaks to a platter. Swirl the sauce in the skillet and pour over the meat. Sprinkle the steaks with parsley and chives.