Steak Au Poivre
2 Boneless NY Strip Sirloins, thawed
1 tbsp. coarsely ground pepper
1 tbsp. canola or grapeseed oil
⅓ cup Armagnac, Cognac or Bourbon, warmed
About 30 minutes before cooking, press the crushed peppercorns into both sides of the steaks, using the heel of your hand, Gauge about ½ tbsp. per steak.
In a heavy skillet, heat 1 tsp. oil.
Sear steaks on both sides very quickly over high heat. Reduce heat and cook to desire doneness. Click here to see the steak cooking chart.
Quickly flame steaks with the warm liquor. Remove steaks to a hot platter, rinse pan with 1 tsp. of the same liquor and pour over steaks.