Peppered Steak With Brandy Flambe

• 2 -4 trimmed strip steaks, 1 inch thick or 2 -4 filet mignon steaks, 1 1/2 inch
• 1 teaspoon salt
• 1 -2 tablespoon coarsely crushed peppercorn
• 1/4 cup unsalted butter, no substitutions
• 2 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• 2 -4 ounces hot brandy per steak

1. Steaks should have been out of refrigeration for at least 30 minutes.
2. Sprinkle bottom of a large heavy weight skillet with the salt and preheat using high heat.
3. Press the steaks into the crushed peppercorns and work it into both sides of the meat with the palm of your hand.
4. When skillet is well heated, add the steaks and quickly brown each side, uncovered.
5. Reduce heat to medium, turning steaks once and cooking to the desired degree of rareness (6-7 minutes per side for a medium to rare 1 1/2 inch thick filet).
6. In a separate pan combine and heat the butter, lemon juice and worcestershire.
7. Place cooked steaks on serving platter, pour heated butter mixture over steaks and flambe.
8. To flambe: Use 1 ounce of hot (not boiling but hot) brandy per steak.
9. Pour brandy over steak, light a match, and let the liquor burn out on its own.
10. Serve immediately.

salt, peppercorn, unsalted butter, lemon juice, worcestershire sauce

Taken from www.food.com/recipe/peppered-steak-with-brandy-flambe-81393 (may not work)