Preparation:

Step 1: Season the Steaks

• Using a mortar and pestle or the back of a spoon, crush the peppercorns into coarse pieces.
• Rub the crushed peppercorns evenly onto both sides of each steak, pressing gently to ensure they adhere.
• Sprinkle the steaks evenly with salt for added flavor.

Step 2: Cook the Steaks

• Heat a large, heavy skillet over high heat until hot.
• Add the unsalted butter and allow it to melt completely, coating the skillet.
• Place the steaks in the skillet and sear them for 1-2 minutes on each side to develop a golden-brown crust.
• Reduce the heat to medium-high and add the Worcestershire sauce and hot pepper sauce to the skillet.
• Continue cooking the steaks for 2-3 minutes on each side, basting them occasionally with the sauce, until they reach your desired doneness:
  • 135°F (57°C) for medium-rare
  • 140°F (60°C) for medium
  • 145°F (63°C) for medium-well
• Remove the steaks from the skillet and tent them with aluminum foil to keep warm.

Step 3: Prepare the Creamy Sauce

• Lower the skillet heat to medium and pour the half-and-half cream into the pan juices.
• Stir continuously, scraping up any browned bits from the skillet to enhance the flavor.
• Cook the sauce for 2-3 minutes, or until it becomes smooth and slightly thickened.

Step 4: Serve the Dish

• Place the steaks on serving plates and generously spoon the creamy peppercorn sauce over the top.
• Garnish with freshly cracked pepper for an extra touch of flavor, if desired.