Steak Au Poivre

1 serving

1 six oz. top sirloin steak (1 inch or less thick)
2 tbsp. coarsely ground black pepper
Salt
1/2 tbsp. butter
Tabasco sauce to taste (about 4 drops)
1 tbsp. lemon lemon juice
2 tbsp. sherry (optional)
Chopped parsley
Chopped chives

Sprinkle the sides of the steak with pepper and with the heel of your hand press the pepper into the meat. This will help to flatten the steak too. Let stand for thirty minutes.

Sprinkle a light layer of Kosher salt over the bottom of a heavy skillet. For a medium steak turn the heat to high and when the salt begins to brown, add the steak. Cook until well browned on one side, about 2 minutes. Turn the steak and lower the heat to medium and cook 3 minutes. Adjust heat and time to cook the steak to greater of lesser degree of doneness.

Place a 1/2 tbsp butter on steak and add Tabasco and lemon juice to taste.

Turn the heat to low, add sherry to top of steak. Turn in the skillet and then transfer the steak to a plate. Swirl any sauce in the skillet and pour over the meat. Sprinkle the steak with parsley and chives.