2 tbsp. black peppercorns
1 (1-inch thick) beef top round steak (about 1 lb.)
1 tbsp. butter
1 tbsp. vegetable oil
1 small yellow onion, chopped
1 c. half and half
salt to taste

Place peppercorns on a work surface or cutting board. Cover them with a paper towel and using a rolling pin or mallet, crunch the peppercorns into coarse pieces. Press the crushed peppercorns onto both sides of steak.

In a large skillet, heat butter and oil over moderately high heat. Add the steak and cook it for 5 minutes. Turn the steak over and continue cooking it to the desired°F of doneness, about 5 minutes for rare. Transfer the steak to a carving board with a well to catch the juices. Cover with aluminum foil to keep it warm.

Reduce the heat to moderate; add onion to the remaining drippings in the skillet. Sauté the onion until soft, about 5 minutes. Gradually stir in half and half. Cook the sauce, stirring constantly until it thickens slightly, 2 to 3 minutes. Season the sauce with salt. Cut the steak crosswise into thin slices; transfer it to a warm serving platter. Pour any accumulated juices and the onion sauce over the steak and serve immediately.