| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Not, Sent | 4 | Servings | ||
INGREDIENTS
| 3 | tb | Whole black peppercorns, crushed |
| 1 1/2 | ts | White pepper |
| 4 | New York strip steaks (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 |
INSTRUCTIONS
Combine peppercorns and pepper; rub over both sides of steak. Chill for 1 hour. Sprinkle the salt in a large skillet; heat on high until salt begins to brown. Add steaks and sear 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 more or until meat is done as desired. Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve over steaks. Recipe by: Taste Of Home - February/March 1997 Posted to EAT-L Digest 29 Jan 97 by The Taillons <[email protected]> on Jan 30, 1997.
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