| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef, Savory sauc | 4 | Servings | |
INGREDIENTS
| 2 | tb | Whole black peppercorns; (2 to 3) crushed |
| 1 1/2 | ts | White pepper |
| 4 | New York strip steaks; (about 12 oz each) | |
| 1 | ts | Salt |
| 1/4 | c | Butter or margarine; melted |
| 1/4 | c | Worcestershire sauce |
| 1 | ts | Hot pepper sauce |
| 1/4 | c | Half and half cream |
INSTRUCTIONS
Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. Sprinkle the salt in a large skillet; heat on high till salt begins to brown. Add steaks and sear on both sides. Add butter; reduce heat to medium high. cook steaks for 1 to 2 mins on each side. Add Worcestershire sauce and hot pepper sauce; cook each side 2 to 3 mins longer or till meat in done as desired. Remove steaks and keep warm. Add cream to the skillet; cook and stir till smooth. Serve over steaks. Editor's Note: 1 tbsp of whole green peppercorns can be substituted for 1 tbsp of the black peppercorns; 1 tbsp of whole white peppercorns (crushed) can be used in place of the white pepper. Recipe by: Taste of Home Feb/March '97 Posted to KitMailbox Digest by sadrod <pax@pacbell.net> on Jan 10, 1998
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