• 2 to 3 tblsp. whole black peppercorns, crushed
  • 1 1/2 tsp. white pepper
  • 4 New York strip steaks (about 12 oz. each)
  • 1 tsp. salt
  • 1/4 cup butter, melted
  • 1/4 cup Worcestershire sauce
  • 1 tsp. hot pepper sauce
  • 1/4 cup half-and-half cream


Combine peppercorns and pepper; rub over both sides of steaks. Refrigerate for 1 hour. Sprinkle the salt in a large skillet; heat on high until salt begins to brown. Add steaks and sear on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. Add Worcestershire sauce and hot pepper sauce; cook each side 2-3 minutes longer or until meat is done as desired. Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve over steaks.

4 servings

Print this recipe

Submitted 6/13/05.
Source: "1998 Taste of Home Annual Recipes"
Submitted By: Teresa Johnson
Steak with Creamy Peppercorn Sauce