2 New York Strip, Delmonico, or Rib-Eye steaks, about ½ inch thick.
Freshly ground black pepper
½ Tablespoon olive or canola oil
1 Tablespoon butter
¼ cup minced shallots (or green onion)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 Tablespoons cognac or brandy
1 Tablespoon chopped parsley
Sprinkle steaks with black pepper.
Heat oil and butter in medium skillet. Sauté steaks over medium high heat about 3 minutes per side, until browned and barely medium-rare.
Remove steaks to a warm plate and cover with foil.
Add shallots to pan and sauté 1 minute.
Stir in mustard and Worcestershire sauce.
Return steaks and any juices to pan. Heat, spooning sauce over steak.
Turn off stove burner. Pour cognac over steak and let sit for 15 seconds.
Carefully ignite cognac. It goes out in a few seconds.
Serve steaks with sauce spooned over and topped with sprinkling of parsley.
Flaming burns off the alcohol. You can decrease cognac to 1 Tablespoon and add cognac when you add the mustard and Worcestershire and let the alcohol cook off that way.