Whiskey Spepper Steak Recipes

Steps:

• Season the steaks on both sides with salt and pepper. In a small bowl, mix together the garlic and all but 2 teaspoons of the mustard. Place the steaks on a plate, and spread half of the garlic mustard mixture over one side of them. Let stand for 30 minutes.
• Heat a large skillet over medium-high heat. Fry bacon until crisp, then remove from the pan, leaving the grease. Crumble the bacon and set aside.
• Heat the bacon grease in the skillet over medium-high heat, and add olive oil if necessary to cover the bottom of the pan. Fry steaks mustard side down for about 5 minutes, until golden brown. While the steaks are frying, spread the remaining garlic and mustard over the top. Flip the steaks over, and fry for about 2 minutes, until browned. Remove steaks to a serving platter, and keep warm.
• Keep the skillet over medium-high heat, and stir in the rosemary, whiskey, reserved mustard, Worcestershire sauce, brown sugar, and lemon juice. Simmer for about 2 minutes. Top steaks with crumbled bacon and the sauce, and serve.

Steps:

• Fire up the barbecue.
• In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat.
• In about 3 minutes the onions will begin to turn brown.
• Add 1 cup of the beef stock to the onions.
• Add the cracked black pepper and garlic at this point as well.
• Continue to simmer over medium-high heat until the sauce has reduced by about half.
• Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks.
• Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat.
• Drop the steaks into the melted butter and sear each side of the steaks for 1 1/2 to 2 minutes or until brown.
• When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking.
• Salt the steaks lightly as they grill.
• When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl.
• Stir just until the cornstarch dissolves. Remove the whiskey sauce from the heat and add the cornstarch to it.
• Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire.
• Serve the steak doused with whiskey pepper sauce.

Steps:

• Steak Preparation: Note- Steaks should be started cooking after step 4 of sauce preparation.
• Cover both sides of steaks in Original Spepper salt& pepper.
• Melt ¼ stick of butter over medium heat in medium skillet.
• Place 2 steaks in skillet and sear for 2 minutes in butter.
• Turn over steaks and sear remaining side for 2 minutes.
• Repeat for other 2 steaks.
• Grill steaks to desired doneness on Grill or in Pan.
• Sauce Preparation: In a large skillet melt ¼ stick butter over medium to med-high heat.
• Once butter is melted, stir in minced onion.
• Continue to stir minced onion in butter until onion begins caramelizing.
• Onion should be light brown.
• (Approx 3 minutes).
• Add 1 can or 14.
• 5oz of beef broth.
• Bring just to boil.
• Continue to boil with occasional stirring until reduced by half.
• Add Garlic, 2 firm shakes of Original Spepper salt and pepper, 1 can or 14.
• 5 oz of beef broth and bring to second boil.
• Add whiskey, and reduce by half.
• In separate bowl combine ¼ to ½ tsp cornstarch with ¼ to ½ tsp water and mix.
• Remove sauce from heat and add cornstarch mixture.
• Allow 5 minutes to thicken.
• Add to heat, thicken to desired consistency.
• Once steaks are to desired doneness dribble ¼ of sauce on each steak.
• Enjoy!

Steps:

• Trim any excess fat you can off the meat. Set the steaks in a baking dish just large enough to hold them in a single layer. In a spice grinder or with a mortar and pestle, grind together the peppercorns, salt, and herbes de Provence until the peppercorns are coarsely ground. Transfer to a small bowl and stir in 1 tablespoon each of whiskey and olive oil. Rub this spice paste all over the steaks. Set aside at room temperature to marinate for 1 hour. Heat your nonstick frying pan over high heat for 1 minute. Add the remaining 1 1/2 tablespoons oil and heat 1 minute longer. Add the steaks, cover, and cook until the bottom is brown, about 3 minutes. Turn over and cook the second side, uncovered, until browned on the bottom and rare inside, 3 to 5 minutes. Remove the steaks to a cutting board and let stand for at least 10 minutes. Carve the meat against the grain on a sharp angle into 3 slices. The rarer you like your meat, the thicker the slices should be. Just before serving, melt the butter in the pan over medium heat. Return the steak slices to the skillet. Immediately pour the 1/4-cup Scotch whiskey into the pan, keeping your face averted, because sometimes it catches on its own. Carefully ignite with a match and shake the pan until the flames subside. Serve at once or cook 1 to 2 minutes longer if you want the meat well done. Serve the steak with the pan juices poured over the slices.

Steps:

• Grilling Method: Combo/Medium-High
• Make Whiskey Butter:
• Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.
• Prepare Steaks:
• Allow meat to come to room temperature about 15 minutes before grilling.
• Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
• Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.
• Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.
• Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.

Steps:

• In a small saucepan, stir wine with whisky, garlic, chili flakes, Worcestershire, salt and pepper.
• Lightly brush both sides of steaks with mixture and set aside.
• Set saucepan over medium-high heat.
• Boil, uncovered, stirring occasionally until reduced to about 1/3 cup (75 ml), about 10 minutes.
• Turn heat to low to keep sauce warm.
• Meanwhile, lightly oil grill and preheat barbecue to medium-high.
• Place steaks on barbecue and grill with lid closed, turning once, until meat resists slightly when pressed.
• This will take about 5 minutes per side for medium-rare.
• Drizzle with warm whisky sauce.
• Serve immediately.
• PORTION TIP: Many strip loin steaks are 12 oz (375 g) or larger.
• You may wish to grill one, then slice it in half for 2 servings or use the second half to make sandwiches.