Pepper-Crusted Steak

Ingredients:

4 strip steaks (8-10 ounces each), about 1" thick

1/4 teaspoon salt

1 tablespoon coarsely ground black pepper

1 tablespoon cooking oil

1 shallot, minced

1/2 cup white grape juice

1/2 cup chicken broth

1/4 cup Worcestershire sauce

1 teaspoon minced fresh thyme

2 tablespoons butter

Directions:

Pat steaks dry with paper towels and season with salt. Rub one side of each steak with pepper. Heat oil in large skillet over medium-high heat until just smoking. Place steaks with peppered side down in skillet and cook until well browned on both sides, 3-5 minutes per side. Transfer to plate and tent with foil.

Add shallot to empty skillet and cook until softened, about 1 minute. Add grape juice, broth, Worcestershire, and thyme and simmer, scraping up browned bits with wooden spoon, until reduced by half, about 5 minutes. Add accumulated steak juices back to pan, whisk in butter, and season with salt. Pour sauce over steaks.