Pan Broiled Steak With Whiskey Sauce Recipes

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PAN-BROILED STEAK WITH WHISKEY SAUCE

This recipe is one for all you carnivores. Nothing like a good ole steak with some really great sauce. Don't get me wrong, sometimes a steak doesn't need anything other than cooking, but this sauce is pretty dog-gone good. It's excellent for company or just a special meal with your honey.

Provided by Redneck Epicurean

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



Pan-Broiled Steak With Whiskey Sauce image

Steps:

  • 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.

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

PAN-BROILED STEAK WITH WHISKEY SAUCE

Make and share this Pan-Broiled Steak With Whiskey Sauce recipe from Food.com.

Provided by evelynathens

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11



Pan-Broiled Steak With Whiskey Sauce image

Steps:

  • 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.

Nutrition Facts : Calories 770.9, Fat 62.4, SaturatedFat 30.1, Cholesterol 203.9, Sodium 384, Carbohydrate 2.2, Fiber 0.2, Sugar 0.7, Protein 44.1

1 (2 lb) porterhouse steaks or 1 (2 lb) strip steaks, 2-inch thick
1 tablespoon black peppercorns, coarsely crushed
2 -3 garlic cloves, finely chopped
1/2 teaspoon kosher salt or 1/2 teaspoon rock salt
1/4 lb unsalted butter
2 tablespoons chopped onions
1 garlic clove, finely chopped
2 tablespoons whiskey (I like Jack Daniels)
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1 dash Tabasco sauce

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