1/1 Photo of Pan-Broiled Steak With Whiskey Sauce
A Merle Ellis recipe.
My Private Note
Units: US | Metric
- 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
- 1Trim 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.
- 2Heat 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.
- 3Make 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.
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Nutritional Facts for Pan-Broiled Steak With Whiskey Sauce
Serving Size: 1 (277 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 770.8
- Calories from Fat 561
- Total Fat 62.4 g
- Saturated Fat 30.1 g
- Cholesterol 203.8 mg
- Sodium 384.0 mg
- Total Carbohydrate 2.2 g
- Dietary Fiber 0.1 g
- Sugars 0.7 g
- Protein 44.1 g