Pan Broiled Steak with Bourbon Sauce
Adapted From: Web
Ingredients
4 Sirloin Steak (1 inch thick)
1 Tbs Black Peppercorns (coarsley crushed)
3 clove Garlic (minced)
1/4 tsp Salt
4 ounce Butter
2 Tbs Onion (chopped)
2 Tbs Bourbon
2 tsp Worcestershire
1/2 tsp Dry Mustard
1 dash Tabasco
Directions
Trim excess fat from steaks.
Press crushed peppercorns and 2 of the cloves of minced garlic into both sides of steaks and let stand at room temperature for an hour.
Heat a heavy iron skillet over high heat.
Oil bottom lightly, or use a piece of steak fat to grease.
Sprinkle about half of the salt in the skillet.
Sear steaks quickly on one side.
Remove and add remaining salt to skillet.
Sear steaks on other side.
Reduce heat to medium and continue to cook until done to your liking.
Remove to a warm platter and keep warm.
Bourbon Sauce
Pour off excess fat from skillet.
Melt butter over low heat.
Add onion and garlic and saute until tender.
Add bourbon, worcestershire, dry mustard, and tobasco.
Blend well and simmer for 2 minutes.
Pour over steaks
Katie Dishes - So-So
I liked the Bourbon Sauce, but I don't think it added too much. A steak is good by itself. This was different, and good; but didn't really enhance an already good flavor.
Worth trying...I'll probably try it again at some point.
