Cookbook:Strip Steaks with Pepper Cream Reduction

This dish of strip steaks is great on a steak or over pasta.

Ingredients

 * 2 ea. (12–16 ounces) 1 inch-thick New York strip steaks
 * Salt
 * 1 tbsp cracked black peppercorns, divided
 * 2 tbsp unsalted butter
 * 1 ½ tsp olive oil (not extra-virgin)
 * ¼ cup beef broth
 * 1 cup heavy cream
 * 2 tsp Worcestershire sauce

Procedure

 * 1) Season each steak with salt and a pinch of cracked pepper on both sides. Set aside.
 * 2) Melt butter with olive oil in a stainless steel skillet (don't use nonstick) over medium-high heat.
 * 3) Add steaks and cook 4–5 minutes per side for medium rare, 6–7 minutes for medium, and 8–9 minutes for toast.
 * 4) Remove steaks from pan and keep warm.
 * 5) Pour out pan drippings but do not scrape browned bits off. Deglaze pan with broth and bring to a boil over high heat until reduced by ⅔.
 * 6) Add remaining ingredients and remaining pepper. Bring to a boil and cook until reduced to ½ cup.
 * 7) Drizzle sauce over steaks and serve warm.