Rib Eye Steaks with Brandy Sauce

2 80-oz. Rib eye steaks

2 TBSP unsalted Butter

2 TBSP Dijon Mustard

1 tsp. Worcestershire sauce

1/4 cup Brandy

1/2 cup Heavy cream

Kosher salt and fresh ground pepper to taste

Salt and pepper the steaks. Melt the butter in a heavy skillet over medium heat. Cook 4 minutes a side for rare, or cook to suit. Remove steaks from the skillet and keep warm. Add the mustard and Worcestershire to skillet and stir. Add the Brandy, and light it with a match. When the flames die down, add the cream and bring to a boil. Continue cooking until reduced to desired consistency. Pour over the steaks and serve. Wow!

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