Merle Ellis's Pan-Broiled Steak
With Whiskey Sauce
A well-marbled Porterhouse steak cooked with way and served with a simple tomato and onion salad is "soul food" for this country boy.
- A 2-pound, 2-inch thick porterhouse or 4 small 1-inch thick strip steaks
- 1 tablespoon black peppercorns, coarsely crushed
- 2 or 3 cloves garlic, finely chopped
- 1/2 teaspoon kosher or rock salt
- 1/4 pound unsalted butter
- 2 tablespoons chopped onion
- 1 clove garlic, finely chopped
- 2 tablespoons whiskey (I like Jack Daniels)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- dash 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.
Copyright 1996 Merle Ellis