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Panbroiled Steak with Whiskey Sauce

 

26

Yield

4

servings

Prep

75

min

Cook

15

min

Ready

90

min

Trans-fat Free, Low Carb
 

Ingredients

1 large beef, steak
2 inches thick
*
15 ml black peppercorns
coarsely crushed
3 each garlic cloves
minced
2.5 ml rock salt
coarse
*
Whiskey sauce
113.4 g butter
30 ml onions
chopped
1 each garlic cloves
minced
30 ml whiskey
15 ml worcestershire sauce
2.5 ml dry mustard
1 dash red hot pepper sauce
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 25183% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 208mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 14% Vitamin C 7%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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