2 beef Strip Steaks Boneless, cut 1 inch thick (about 1-1/4 pounds)
1 to 2 teaspoons cracked black pepper
1/2 teaspoon garlic salt
1/3 cup beef broth
3 tablespoons Cognac or brandy
1/2 cup heavy cream
Combine pepper and garlic salt; press evenly onto beef steaks.
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; keep warm.
Add broth to skillet; cook and stir until browned bits attached to skillet are dissolved, about 2 minutes. Add cognac; simmer 2 minutes. Stir in cream; cook and stir over medium-high heat about 2 minutes or until sauce is slightly thickened. Serve over steaks.
Nutrition information per serving (1/2 of recipe): 662 calories; 37 g fat (20 g saturated fat; 12 g monounsaturated fat); 222 mg cholesterol; 525 mg sodium; 2 g carbohydrate; 0.3 g fiber; 64 g protein; 18.2 mg niacin; 1.4 mg vitamin B6; 3.7 mcg vitamin B12; 4.3 mg iron; 72.7 mcg selenium; 11.7 mg zinc.