|Cracked pepper||2 Tablespoon|
|New york steaks/Club steaks||4 Small, cut 1 inch thick|
|Firm tomatoes||2 Large, cut into 1/2 inch thick slices|
|Dry basil||1⁄8 Teaspoon|
|Garlic salt||1⁄8 Teaspoon|
|Brandy||1⁄4 Cup (4 tbs)|
Sprinkle pepper over both sides of each steak; press into surfaces.
Let stand at room temperature for 30 minutes.
Melt butter in a wide frying pan over medium heat.
Add tomatoes and cook just until heated: through.
Transfer to a platter, sprinkle with basil and garlic salt, and keep warm.
Place steaks on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning once, until done to your liking; cut to test (12 to 15 minutes for rare).
Arrange steaks on platter with tomatoes.
Warm and ignite brandy; spoon over steaks.