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Pepper Crusted Steak with Worcestershire Sauce

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Make It

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  • Pat steaks dry with paper towels and season with salt. Rub one side of each steak with pepper. Heat oil in large skillet over med-high heat until just smoking. Place steaks, with peppered side down, in skillet and cook until well browned on both sides, 3-5 minutes per side. Transfer to plate and cover loosely with a foil tent.
  • Add shallot to empty skillet and cook until softened, about 1 minute. Add wine, broth, Worcestershire sauce and thyme. Simmer, scraping up browned bits with a wooden spoon, until reduced by half, about 5 minutes. Add any steak juices from plate, whisk in butter, and season with salt.
  • Pour sauce into a small pitcher or gravy boat and pass with steaks.


Serve with twice-baked potatoes and steamed brocoli.

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