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Ingredientes
- 1 lrg 2-inch-thick steak, or possibly 4 small 1-inch-thick strip steaks
- 1 Tbsp. Black pepper corns, coarsely crushed
- 3 x Garlic cloves, chopped
- 1/2 tsp Coarse rock-salt or possibly 1/4 tsp. table salt
- Â Â WHISKEY SAUCE
- 1/4 lb Butter
- 2 Tbsp. Minced onion
- 1 x Garlic clove, chopped
- 2 Tbsp. Whiskey
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp Dry mustard
- 1 dsh Tabasco
Direcciones
- Pour off any fat from cooking the steak. Heat butter in the same skillet over low heat; add in onion and garlic and cook slowly till soft. Add in remaining ingredients and simmer for a minute or possibly 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 warm skillet with a piece of fat trimmed off the steak. Toss in about half of the salt. Sear the steak or possibly steaks quickly on one side, then lift out, add in 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 hot platter. Pour sauce over steaks and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 203 | 87% |
| Total Fat 23.06g | 29% |
| Saturated Fat 14.57g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 225mg | 9% |
| Potassium 64mg | 2% |
| Total Carbs 2.81g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.67g | 0% |
| Protein 0.57g | 1% |
