Steak Diane-ish

Steaks:
1 Tbsp butter
2 New York Strip Steaks, about 3/4-inch thick
Garlic Salt and Pepper to taste

Sauce:
1 Tbsp butter
1 shallot, finely minced
2 Tbsp cognac
2 Tbsp Marsala
1 tsp Dijon Mustard
1 Tbsp A-1 steak sauce
1 tsp honey
1/2 cup low sodium beef broth
2 Tbsp half and half

Heat an iron skillet over medium high heat. Season steaks with garlic salt and pepper. Add the butter to the hot skillet. As soon as the foam subsides add the steaks. Cook 3 minutes on each side until nicely browned.
Remove to a warm plate.

Add the second tablespoon of butter and the shallots. Saute for 1 minutes. Carefully add the cognac and stir to deglaze the pan. You can flambe it if you want to...but personally I don't see the point in risking my kitchen to an open flame! Add the Marsala, mustard, A-1 sauce and honey. Cook for about 1 minute or until syrupy. Add the beef broth and boil for 1-2 minutes. Stir in half and half until incorporated. Add the steaks back to the pan and reheat for just 1 minute (steaks should be about medium by this point).

Serve steaks with a bit of the sauce spooned over the top.

Yummy. Adapted from a recipe found on-line called 21 Club's Steak Diane.