Place the steaks in a large shallow vessel, and slather with ½ bottle PEPPERCORN SAUCE AND MARINADE. Cover and refrigerate for 2 hours, up to overnight. Remove steaks from the fridge 30 minutes before you are ready to cook.
Bring a large pot of salted water to a boil on the stove. Heat a grill to medium-high.
Add the potatoes to the boiling water and cook until tender, about 15 minutes. Drain well, add 2 tablespoons of the butter and mash. Season with salt and pepper. Place a lid over them to keep warm.
Remove the steak from the marinade and season generously with salt. Place on the grill and cook until nicely grilled and to your preferred temperature. For medium-rare, remove the steak from the grill when the internal temperature reaches about 140 degrees Fahrenheit. Place on a plate and tent loosely with aluminum foil. Let the meat rest for 5-10 minutes.
In a small saucepan over medium heat, add the remaining PEPPERCORN SAUCE. Add one tablespoon of butter, the sour cream and the cream. Whisk well until warmed through.
Plate the steaks and the mashed potatoes. Pour the gravy over top. Serve with steamed or roasted vegetables and fresh green salad.
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