4 Boneless beef strip steaks, about 8 oz. each
3 Tbsp. Whole black peppercorns, coarsely ground
2 Tbsp. Vegetable oil
2 Tbsp. Unsalted butter, divided
1/2 cup Heinz 57®
Pat dry steaks and season with salt if desired. Coat evenly with coarsely ground peppercorns, pressing lightly.
In a large, heavy skillet over medium high heat, combine oil and 1 Tbsp. of butter. Cook steaks for 4 to 7 minutes on each side, or until cooked to desired doneness. Transfer to serving plate.
In the same skillet over medium heat, mix together Heinz 57® and remaining 1 Tbsp. of butter until heated through, stirring frequently. Drizzle sauce over steaks and serve immediately.
TIP: Before removing paper wrapper from a stick of butter, lightly score each Tbsp. mark on paper to easily see measurements after the wrapper is removed.
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