Prepare: 15 minutes
Cook: 7-16 minutes
Serves: 2

Ingredients:

2 T. whole black peppercorns, green peppercorns, or a mixture 2
T-bone steaks, about 9oz each
2 T. butter
1 T. olive oil 
½ cup red wine
Salt
Freshly cooked vegetables, to serve

1)    Put the peppercorns into a mortar and coarsely crush with a pestle, or put into a strong plastic bag, place on a cutting board, and coarsely crush with the end of a rolling pin.

2)    Spread the crushed peppercorns out on a plate and press one side of each steak hard into them to encrust the surface of the meat. Turn over and repeat with the other side.

3)    Melt the butter with the oil in a large, heavy-bottom skillet over high heat. When hot, add the steaks, and cook quickly on both sides to seal. Reduce the heat to medium and cook, turning once, for 2 ½ - 3 minutes each side for rare, 3 ½ - 5 minutes each side for medium, or 5-7 minutes each side for well done. Transfer the steaks to warmed plates and keep warm.

4)    Add the wine to the skillet and stir to deglaze by scraping any sediment from the bottom of the skillet. Bring to a boil and boil until reduced by about half. Season to taste with salt. Pour the pan juices over the steaks and serve at once with freshly cooked vegetables.