Panbroiled Steak with Whiskey Sauce
| Yield: | 4 Servings |
| Categories: | Meats |
| 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 |
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