Use:
Trimmed
1-inch-thick strip sirloin, club or file mignon steaks
Crush, don’t grind:
Peppercorns
coarsely on a board with a pressing,
rolling movement, using the bottom of a pan. Press the steaks into the crushed pepper and work it into
both sides of the meat with the heel of your palm or with the flat side of
a cleaver. Sprinkle the bottom of a
9-inch skillet with:
2
teaspoons salt
When it begins to brown, put the
steaks into the pan and brown uncovered over high heat. Reduce to medium heat, turn steaks and
cook to desired degree of rareness.
In a separate pan, prepare:
¼
cup butter
1
teaspoon Worcestershire sauce
2
tablespoons lemon juice
Remove steaks from the pan in which
they have been cooked and discard the pan drippings. Serve the butter mixture separately.
