Panbroiled Steak with Whiskey Sauce

90 minutes Prep: 75 minutes Cook: 15 minutes

251 calories per serving view nutrition facts

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1	large	steak	2 inches thick
1	tablespoon	black peppercorns	coarsely crushed
3	each	garlic cloves	minced
1/2	teaspoon	rock salt	coarse

Whiskey sauce
1/4	pound	butter
2	tablespoons	onion	chopped
1	each	garlic clove	minced
2	tablespoons	whiskey
1	tablespoon	worcestershire sauce
1/2	teaspoon	dry mustard
1	dash	red hot pepper sauce (eg. Tabasco)

Pour off any fat from cooking the steak.

Melt butter in the same skillet over low heat; add onion and garlic and cook slowly until soft.

Add remaining ingredients and simmer for a minute or two.

Pour over steaks.

Trim excess fat from outside the steak.

Press crushed peppercorns and garlic into both sides of the meat and let stand at room temperature for 1 hour.

Heat a cast-iron skillet over high heat.

Grease the bottom of the hot skillet with a piece of fat trimmed off the steak.

Toss in about half of the salt.

Sear the steak or steaks quickly on one side, then lift out, add the remaining salt to the skil- let, turn the steak, and sear the other side.

Reduce the heat to medium and cook the steaks as desired.

Remove to a warm platter.

Pour sauce over steaks and serve.

Nutrition Facts

Serving Size 59g

Amount per Serving

Calories 251 83% of calories from fat