Ingredients
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1 tablespoon black peppercorns, coarsely crushed
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2 -3 garlic cloves, finely chopped
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1/2 teaspoon kosher salt
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1 garlic clove, finely chopped
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2 tablespoons whiskey (I like Jack Daniels)
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1 tablespoon Worcestershire sauce
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1/2 teaspoon dry mustard
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1/4 lb unsalted butter
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2 tablespoons chopped onions
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4 steaks, sliced (1-inch thick)
Instructions
- 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.
- 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.
- 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.