*Note: Steak may be known as New York strip steak, Kansas City strip steak, Ambassador Steak or boneless Club Steak in your region.
PEPPERCORN STEAKS
These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire. 1 tablespoon whole black peppercorns, crushed 2 strip or top loin steaks (about 8 ounces each) 2 to 3 tablespoons butter or margarine, melted 1 to 2 garlic cloves, minced 1 tablespoon Worcestershire sauce 1/2 cup red wine or beef broth 1 teaspoon ground mustard 1/2 teaspoon sugar 2 teaspoons cornstarch 1 tablespoon water
Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet over medium-high heat, brown steaks on both sides. Add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Remove steaks and keep warm. Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks. Yield: 2 servings.
