Merle Ellis's Pan-Broiled Steak
With Whiskey Sauce

Serves 4

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

Whiskey Sauce:

• 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

1. 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.
2. 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.
3. 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