- 4 slices thick-sliced bacon, cut crosswise into thirds
- 2 10 oz New York Strip Steaks
- Salt and ground black pepper
- Nonstick cooking spray
- 2 fresh peaches, pitted and cut into eighths
- 4 1-inch slices French or Italian bread, toasted
Prepare Peach Steak Sauce; set aside. In a large skillet cook bacon until crisp and brown. Remove from skillet. Drain on paper towels. Reserve 1 tablespoon drippings in skillet; set aside. Lightly season steaks with salt and pepper. Lightly coat a heavy 12-inch skillet with nonstick cooking spray. Preheat skillet over medium-high heat until very hot. Add meat. Reduce heat to medium and cook, uncovered, for 8 to 15 minutes for medium rare (145 degree F) to medium (160 degree F) , turning occasionally. (If meat browns too quickly, reduce heat to medium low.) Use 1/2 cup of the Peach Steak Sauce to brush on steaks during the last 5 minutes of cooking. Meanwhile, in the large skillet heat the reserved 1 tablespoon of bacon drippings. Add peaches and cook over medium-high heat for about 3 minutes or until peaches are browned and heated through, stirring and turning peaches occasionally.To serve, place a toast slice on each plate. Top with a steak, peach slices, and bacon. Pass remaining Peach Steak Sauce. Makes 4 servings.