Season the steaks with salt; rub with half the oil. Cover loosely with plastic wrap and refrigerate until 30 minutes before cooking. In a small bowl, macerate the raisins in the Armagnac for at least 30 minutes.
Dry the steaks with paper towels. Spread half the crushed peppercorns on a paper towel. Firmly press the steaks into the peppercorns. Spread the remainder