Paul's Steak

My sweet husband, Paul, doesn't do a lot of the cooking in our home, but when he does, it is always amazing!  His "piece de resistance" is his steaks.  This recipe has evolved over time, updating here & there, but is always wonderful!  Since he started making these, I have completely stopped buying steak sauces - we simply have no need for them!

Paul's Steak

At first, we bought the meat from Sam's Club or Costco, but have since found that you can go to any grocery store and ask for thick-cut steaks - about 1" thick.  I prefer Tenderloins or New York cuts, while Paul tends to get a Top Sirloin steak.

Here is the recipe - enjoy!!:

The one item that stumps everyone is the Block House Steak Pfeffer.  Block House was a restaurant in Stuttgart. Germany, where we used to live.  Pfeffer is the German word for Pepper.  You can use any good pepper mix - look in your grocery store's spice isle & choose something with lots of variety in it.  This is where YOUR experimentation comes in - enjoy the process!

Serve with mashed potatoes to pour the drippings over, corn (on the cob, if you can get some fresh corn), salad, or whatever else makes your eyes light up!