June 18, 2004 recipe from Chef Chris Manning:

Two Great Steaks for Dad

Steak Poivrade 
2 - 12oz. NY Strip steaks 
2 Tbsp butter 
1 Tbsp kosher salt 
½ cup sliced scallions 
2 Tbsp fresh-cracked pepper 
4 oz. Cognac 
1 Cup sliced mushrooms 
4 oz. beef stock 

In a 12” skillet melt butter on medium heat. Rub the salt and pepper into both sides of the steaks. Sauté on one side for 4 minutes. Turn to the other side and add the mushrooms and scallions. Sauté for another 3 minutes and add the Cognac 
Flambé and then remove the steaks to a serving platter. Add beef stock to pan and reduce the sauce by a third. Serve sauce over steaks. 

Steak Mexicana 
½ pound diced bacon
2 pounds sirloin steak - boneless ½” thick 
1 Cup diced onion 
1 Tbsp olive oil 
1 Cup diced green bell pepper 
Salt and pepper to taste 
2 Cups diced tomatoes 
4 oz. sliced pepper jacl cheese 
2 Tbsp hot crushed Chile pepper 

Brown the bacon and drain half of the grease. Add the onion and peppers and sauté until onion begins to wilt. Add the tomato and hot peppers, remove pan from heat and set aside. Heat the oil in a separate on high heat. Add the steak and season with salt and pepper. Braise the steak four minutes and turn to other side. Top with bacon mixture and cheese. Cover and cook 3-4 minutes or until cheese is melted .