4 club steaks
2 tbsp. coarsely ground pepper, or to taste
Salt
6 tsp. butter
Tabasco sauce to taste
Lemon juice to taste
2 tbsp. cognac
Parsley, chopped
Chives, chopped
Worcestershire sauce to taste

Sprinkle sides of steaks with pepper and press pepper into steak with heel of hand. Let stand 30 minutes. Heat a heavy skillet and sprinkle light layer of salt over the bottom. When salt begins to brown add steaks. Cook until well browned on one side. To produce a very rare steak, cook 30 seconds at high heat. Turn the steaks, lower heat to moderate and cook 1 more minute. Adjust heat and time for a greater degree of doneness. Remove steaks and keep warm. Into skillet, place butter. When melted add Tabasco sauce, Worcestershire sauce and lemon juice. Mix well. Turn heat to low and add cognac. Blaze cognac and serve over each steak.