Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour.
Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side.
Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks. Yield: 4 servings.