Pepper-Crusted Steak with
Worcestershire-Butter Sauce

Yield: 4 servings
Source: Cooks Country Magazine, May 2007
CC Comments: You will need a 12" skillet for this recipe. To ensure even browning, look for steaks no wider than 3".
Amy's Comments: These steaks were very flavorful and tender. Pretty easy/quick to make and could easily be served to guests! Of course there was no way I could eat a whole 10 oz strip steak (dieting or not...) so take that into account when figuring the nutritionals here!!


4 strip steaks (8-10 oz each) about 1" thick
1 Tbsp coarsley ground pepper
1 Tbsp vegetable oil
1 shallot, minced
1/2 cup red wine
1/2 cup low-sodium chicken broth
1/4 cup Worcestershire sauce
1 tsp miced fresh thyme
2 Tbsp unsalted butter


  1. Pat steaks dry with paper towels and season with salt. Rub one side of each steak with pepper. Heat oil in large skillet over medium- 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 tent with foil.
  2. 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 wooden spoon, until reduced by half, about 5 minutes. Add accumulated steak juices back to pan, whisk in butter, and season with salt. Pour sauce over steaks. Serve.


H.U: 3 per serving + points for beef
Nutritional info per mastercook for the all ingerdients EXCEPT the beef - you add points for whatever kind/size of steak:
123 Calories; 9g Fat (74.5% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 288mg Sodium.

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