Steak Au Poivre

Another one adapted from NYT Cookbook.  This is a great recipe for second tier cuts of steak, like sirloin.

Ingredients

• Steaks
• Half a lemon
• 2 tablespoons of butter
• Whole peppercorns
• Worcestershire Sauce
• Tabasco
• Brown liquor (preferably high proof)

1. Put a few peppercorns on each side of each steak and tenderize.
2. Put a pinch of salt in the bottom of a cast iron skillet and heat the skillet until the salt starts to brown.
3. Add the steaks, and cook until the steaks have mostly reached your desired temperature.
4. Remove the steaks.
5. Turn the heat off of the skill and scrap the bottom of the skillet to separate the browned pieces of steak from the bottom of the skillet.
6. When the skillet is cool enough to not burn the butter, add it.
7. When the butter has melted, add the lemon, Tabasco and Worcester sauce.  Briefly let the sauce reduce.
8. Add the steaks back into the skillet.
9. Pour the brown liquor over the steaks.
10. Light it on fire.