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Steak Au Poivre (Pepper Steak)

(6 servings)

6 club steaks
2 tbsp coarsely ground pepper
Salt
6 tsp butter
Tabasco sauce to taste
Worcestershire sauce to taste
Lemon juice to taste
2 tbsp cognac (optional)
Chopped parsley
Chopped chives


Sprinkle sides of each steak with pepper and, with the heel of the hand, press pepper into meat. Let stand 30 minutes.

Heat a heavy skillet and sprinkle a light layer of salt over the bottom. When salt begins to brown, add the steaks. Cook until well browned on one side. To produce a very rare steak, cook 30 seconds at high heat. Turn steaks, lower heat to moderate and cook 1 more minute. Adjust heat and time to cook the steaks to a greater degree of doneness.

Place a teaspoon of butter on each steak and add Tabasco, Worcestershire and lemon juice.

Turn heat to low, blaze with cognac and transfer steaks to a platter. Swirl the sauce in the skillet and pour over the meat. Sprinkle steaks with parsley and chives.