PAN-SEARED STEAK WITH PEPPER CREAM SAUCE
Ingredients4 (8 oz.) Strip steaks
1 tsp. Kosher salt
1/2 tsp. Black pepper
1 1/2 cups Robert Rothschild Farm Whiskey Pepper Cream Sauce
Sprinkle both sides of each steak with salt and pepper. Heat a small amount of oil in a large non-stick skillet over medium-high heat. Cook 3 minutes on each side. Pour off extra oil and add sauce to pan. Scrape drippings from the bottom. Add steaks back into pan for 1 - 2 minutes turning to coat. Remove from heat and top steak with sauce.