Title: Panbroiled steak with whiskey sauce
 Categories: Meats
      Yield: 4 Servings
 
           Stephen Ceideburg
      1 lg 2-inch-thick steak, or 4
           -small 1-inch-thick strip
           -steaks
      1 tb Black pepper corns, coarsely
           -crushed
      3    Garlic cloves, minced
    1/2 ts Coarse rock-salt or 1/4
           -teaspoon table salt
           WHISKEY SAUCE
    1/4 lb Butter
      2 tb Chopped onion
      1    Garlic clove, minced
      2 tb Whiskey
      1 tb Worcestershire sauce
    1/2 ts Dry mustard
      1 ds Tabasco
 
  Pour off any fat from cooking the steak. Melt butter in the same
  skillet over low heat; add onion and garlic and cook slowly until
  soft. Add remaining ingredients and simmer for a minute or 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 hot
  skillet with a piece of fat trimmed off the steak. Toss in about half
  of the salt. Sear the steak or steaks quickly on one side, then lift
  out, add 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 warm platter. Pour sauce over steaks and serve.
  
  PER SERVING: 700 calories, 44 g protein, 1 g carbohydrate, 55 g fat,
  (28 g saturated), 196 mg cholesterol, 613 mg sodium, 0 g fiber.
  
  Posted by Stephen Ceideburg