Steak au Poivre with Mushroom and Dried Cherry Pan Sauce

1 strip steak (12 ounces), 11/2-2 inches thickKosher salt2 tablespoons black pepper, coarsely cracked1 large shallot, minced1 cup cremini mushrooms, sliced#188; cup brandy#8531; cup dried cherries, chopped#189; cup beef stock#188; cup heavy cream2 teaspoons parsley, choppedBring steak to room temperature. Pat dry with paper towels then sprinkle with kosher salt. Rub both sides with crushed peppercorns.Heat a cast iron pan over high heat (see note). Place steak in pan and sear until a brown crust forms, about 5 to 6 minutes per side for rare. Remove meat to a plate and cover loosely with foil.Add shallts and mushrooms to pan and stir until shallots are soft and mushrooms have browned. Move pan off heat, add brandy. It may flame; if so, let it burn out. Return pan to burner, scraping bits from bottom of pan and cooking until brandy is almost evaporated. Add cherries and beef stock, boil until liquid reduces to half, about 3 minutes. Add cream, bring to a boil and reduce by half, about 3 minutes more. Add meat juices that accumulated on the plate under the steak. Add parsley; season with salt and pepper. Pour sauce over steak to serve.Serves two.Cook's note: Pan is ready when you can touch a corner of the steak on the surface and it pops and sizzles.