Prep 15 mins
Cook 25 mins
A Merle Ellis recipe.
- 907.18 g porterhouse steaks or 907.18 g strip steaks, 2-inch thick
- 14.79 ml black peppercorns, coarsely crushed
- 2-3 garlic cloves, finely chopped
- 2.46 ml kosher salt or 2.46 ml rock salt
- 113.39 g unsalted butter
- 29.58 ml chopped onions
- 1 garlic clove, finely chopped
- 29.58 ml whiskey (I like Jack Daniels)
- 14.79 ml Worcestershire sauce
- 2.46 ml dry mustard
- 0.25 ml Tabasco sauce
- 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.
Excellent steak. Mine was very juicy and tender. I made the sauce as directed and it was good, but I don't think it added much to the steak flavor. It would have been good with or without the whiskey sauce. Loved the garlic in this. Thanks EV.