The Process:

1. Get good quality New York Strip steaks, trim off the fat.
2. Mix together:
   • 3 parts cracked black pepper
   • 1 part salt
   • 1 part garlic powder
   • 1 part paprika
3. Rub mixture, above, on both sides of the steak(s). I like to do it 1 - 2 hours ahead if I can, then wrap the steaks up and let sit.
4. Fry steaks in a bunch of very hot butter (look at the picture) . Don't burn it but make it close.
5. Flip steaks and get as crusty as you can without burning too bad.
6. When steaks are about 2/3 done (how ever you like them) lower the heat to simmer.
7. Add about 1/2 pound of sliced mushrooms (for 2 steaks) into pan - if you used enough butter there is plenty still in the pan to continue on. If you skimped on the butter, add more now.
8. Mix the mushrooms up in the butter and then pour 1 -2 ounces of brandy (per steak) over the entire platter.
9. Be careful of the heat as you pour the brandy as it may flame up..it won't hurt the dish if it does but the cat may get freaked and the smoke alarms may go 'a wailing.
10. Cover the pan and let the mixture simmer for as long as you feel it takes to absorb the brandy flavor.
11. Uncover the pan and let the mushrooms and liquids make a great sauce. Don't rush it!
12. Put the steak on a plate with a big butter & sour cream smothered baked potato.
13. Pour the mushrooms and sauce over the crusty steak.
14. Look at the pictures that follow to get the true flavor of this dish...it it GREAT!