Steak au Poivre is awesome and awful - you really need to know what you are signing up for.
Steak with cracked pepper can be a fine combination if you keep everything in balance. This classic French recipe does just that. Rather than burn the aromatic pepper by searing it with the steak, you cook the steak properly and then dress it with a peppercorn cream sauce.
Some recipes call for crusting the steak with crushed peppercorns and then grilling it or searing it on a hot griddle. That's a bad idea. The best flavor of pepper comes from the volatile oils that provide that peppery zing. But exposing volatile oils to a screaming hot griddle burns them into smoke leaving only charred pepper-husks. Try it yourself and see. Then try this recipe.
Note: Black pepper is no friend to wine. Green and pink peppercorns work better, but they're not awesome. In my opinion, this recipe is best with no wine, but some fine cognac works wonders...