Ingredients:
2 boneless beef top loin steaks (12 ounces each)
2 tablespoons whole black peppercorns, crushed
1 teaspoon salt
2 tablespoons unsalted butter
¼ cup Worcestershire sauce
1 teaspoon hot pepper sauce
¼ cup half-and-half cream
Instructions:
Season the Steaks:
Rub the crushed peppercorns evenly over both sides of each steak.
Sprinkle the steaks with salt.
Cook the Steaks:
Heat a large skillet over high heat.
Add the butter and allow it to melt.
Place the steaks in the skillet and cook for 1-2 minutes on each side to achieve a good sear.
Reduce the heat to medium-high.
Add the Worcestershire sauce and hot pepper sauce to the skillet.
Continue cooking the steaks for an additional 2-3 minutes on each side, or until they reach your desired level of doneness (135°F for medium-rare, 140°F for medium, 145°F for medium-well).
Remove the steaks from the skillet and keep them warm.
Prepare the Creamy Sauce:
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