The Ranger wrote:

> I am experimenting with different peppercorns over the Holidays and
> one meal I hope to attempt will be dry-aged NY with a zin reduction
> gravy. I was kind of shocked to find that none of my books seems to
> have a peppered steak recipe (or at least none by that name).
>
> Does anyone have a tried-and-true recipe that they're willing to
> share?

I do them regularly, except that I use red wine that has some body to
it. I rub beef tnerdloin steaks with a crushed garlic then give each
side of the steaks a good grind of coarse black pepper. I loosen the
screw on top in order to get more of a cracked pepper than ground. I
toss the steaks into a hot frying pan with just a tiny amount of olive
oil to stop sticking, sear each side, reduce the heat and give them a
few minutes per side, take them off and season them with a little ground
salt. While the steaks rest I pour some read wine into the pan to
deglaze, add a nob of butter, a few drops of lemon juice and a good dash
of Worsterchire sauce