Ellen Bales


A very close approximation of a delicious dish served in a Birmingham, Alabama, restaurant in the late 1980s. The restaurant no longer exists but I can still recall their outstanding food. This steak is one example.

★★★★★ 1 vote
10 Min
10 Min
Stove Top


3 Tbsp
butter, divided
1 Tbsp
vegetable oil
1 1/4 lb
boneless beefsteak, cut from the loin, about 3/4 inch thick
1 Tbsp
coarsely ground black pepper
2 Tbsp
cognac or other brandy, or whiskey
1 Tbsp
worcestershire sauce


1Heat 1 tbsp. butter and the oil in an extra-deep 12-in. nonstick skillet over medium heat. Meanwhile, cut the beefsteak into 4 equal portions. Take a pinch of pepper and rub it into one side only of each piece of steak to coat well.
2When the butter melts, add the meat to the skillet, pepper-side-down first, and cook, turning once, about 5 minutes on each side for medium, or adjust time to personal preference. (You may have to reduce heat if using an electric stove.)
3Remove the meat to a serving platter. Turn the heat to low and add the cognac and worcestershire to the juices in the skillet. Pressing it with a spoon and using a swirling motion, rub the butter around the bottom of the pan until it just dissolves. Repeat with the remaining tbsp. of butter. Immediately pour the sauce over the steaks and serve at once.
4NOTE: If you aren't a big black-pepper fan or if you're serving small children, just sprinkle the steaks lightly with ground pepper instead of the cracked and proceed with the recipe. Apple juice can be substituted for the alcohol.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Hashtags: #spicy, #juicy