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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Fast to fix, and a zesty taste make this a winner. Ingredients:
2 tablespoons whole black peppercorns, crushed |
4 boneless beef new york strip steaks |
3 tablespoons butter |
3 tablespoons minced garlic |
1 tablespoon worcestershire sauce |
1/2 cup beef broth or 1/2 cup red wine |
1 teaspoon ground mustard |
1/2 teaspoon sugar |
2 teaspoons cornstarch |
1 tablespoon water |
Directions:
1. Rub pepper over both sides of the steak.
2. Refrigerate for 15 minutes.
3. In ungreased skillet, on med-hi heat, brown steaks on each side.
4. Add butter and garlic; cook 4 minutes, turning steaks once.
5. Add worcestershire sauce, cook 6-7 minutes longer, turning once, until desired doneness.
6. Remove steaks; keep warm.
7. In skillet add broth, mustard and sugar.
8. Stir to loosen browned bits.
9. Mix cornstarch and water; add to pan.
10. Bring to a boil; cook and stir for 1 minute.
11. Serve with steaks.
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