Steak with creamy Peppercorn Sauce

2 tb Whole black peppercorns; (2 to 3) crushed
1 1/2 ts White pepper
4 New York strip steaks; (about 12 oz each)
1 ts Salt
1/4 c Butter or margarine; melted
1/4 c Worcestershire sauce
1 ts Hot pepper sauce
1/4 c Half and half cream

Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. Sprinkle the salt in a large skillet; heat on high till salt begins to brown. Add steaks and sear on both sides. Add butter; reduce heat to medium high. cook steaks for 1 to 2 mins on each side. Add Worcestershire sauce and hot pepper sauce; cook each side 2 to 3 mins longer or till meat in done as desired. Remove steaks and keep warm. Add cream to the skillet; cook and stir till smooth. Serve over steaks. Editor's Note: 1 tbsp of whole green peppercorns can be substituted for 1 tbsp of the black peppercorns; 1 tbsp of whole white peppercorns (crushed) can be used in place of the white pepper.

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