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Recipe from: Gladys Dinletir
Literally "steak with pepper", this classic beef dish is for those who love a lot of spice in their meal.
4 New York Strip steaks, 10 ounces each
1 tablespoon oil
1 ½ tablespoons cracked black pepper
10 ounces beef broth
1 teaspoon cornstarch
1 teaspoon water
1 ounce brandy or bourbon, optional
Heat the beef broth in a small saucepan. Mix the water and cornstarch and whisk into broth. Simmer for 15 minutes and set aside. Heat the oil in a heavy skillet over medium high heat. Place the pepper on a plate and gently press each steak (on both sides) into the spice. Add to the pan and cook to desired temperature. Remove the steaks. Remove the pan from the flame. Carefully add the bourbon or brandy. Allow to cook off the flame for 30 seconds. Return to heat and watch for flame-ups (the alcohol should burn off to remove undesirable flavors). Add the beef broth sauce and heat for 30 seconds. Serve over steak.