Pat steaks dry with paper towels and season with salt. Rub one side of each steak with pepper. Heat oil in a large skillet over medium-high heat until just smoking. Place steaks with peppered side down in skillet and sear. Set steaks aside.
Add shallot to empty skillet and cook until softened, about 1 minute. Add wine, broth, Worcestershire and thyme and simmer, scraping up browned bits with a wooden spoon, until reduced by half, about 5 minutes. Add accumulated steak juices back to pan, whisk in butter, and season with salt. Pour over steaks.
To Freeze: Freeze in freezer safe container.
To Reheat: Defrost. Cook steaks to desired doneness.
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Fri, 15 September 2006 11:16
Re: Pepper-crusted Steak with Worcestershire-Butter Sauce
Re: Pepper-crusted Steak with Worcestershire-Butter Sauce