Ingredients
2 to 3 tablespoons whole black peppercorns, crushed1-1/2 teaspoons white pepper4 boneless beef top loin steaks (12 ounces each)1 teaspoon salt1/4 cup butter, melted1/4 cup Worcestershire sauce1 teaspoon hot pepper sauce1/4 cup half-and-half cream
Preparation
Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour.
Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high; cook steaks 1-2 minutes on each side.
Add Worcestershire and hot pepper sauce; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 2-3 minutes longer. Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.
