Pan-Broiled Steak With Whiskey Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A Merle Ellis recipe. Ingredients:
1 (2 lb) porterhouse steaks or 1 (2 lb) strip steaks, 2-inch thick |
1 tablespoon black peppercorns, coarsely crushed |
2 -3 garlic cloves, finely chopped |
1/2 teaspoon kosher salt or 1/2 teaspoon rock salt |
1/4 lb unsalted butter |
2 tablespoons chopped onions |
1 garlic clove, finely chopped |
2 tablespoons whiskey (i like jack daniels) |
1 tablespoon worcestershire sauce |
1/2 teaspoon dry mustard |
1 dash tabasco sauce |
Directions:
1. Trim away any excess fat from the steak or steaks. Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
2. Heat a heavy iron skillet over high heat. Grease the skillet with a piece of the fat trimmed from the steak. Toss in about half the salt. Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side. Reduce the heat to moderate and cook the steaks as desired. Remove to a warmed platter.
3. Make the sauce. Pour off fat from the skillet. Melt the butter in the skillet over low heat; add the onion and garlic and cook slowly until soft, stirring often. Add the remaining ingredients and simmer for 1 to 2 minutes. Pour over the steak or steaks and serve.
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