Strip Steaks with Pepper Cream Reduction

Ingredients

• 2 inch-thick new york strip steaks
• to taste salt
• 1 tbsp cracked black peppercorns
• 2 tbsp unsalted butter
• 1 ½ tsp olive oil
• ¼ cup beef broth
• 1 cup heavy cream
• 2 tsp worcestershire sauce

Steps

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