| 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
<taillon@ACCESS.MOUNTAIN.NET> on Jan 30, 1997.
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