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| | Judi M. Phelps |
| 1 | (2-inch-thick) Porterhouse |
| | Or |
| 4 klein | (1-inch-thick) strip steaks |
| 1 Esslöffel | Black peppercorns; coarsely crushed |
| 2 | To 3 cloves garlic; finely chopped |
| 2 Esslöffel | olive oil |
| 1/4 Teelöffel | Kosher or rock salt |
| 1/4 x ca. 450 g | butter unsalted |
| 1/4 Tasse | Onion chopped |
| 1 | Cloves garlic finely chopped |
| 3 Esslöffel | Whiskey (sour mash is good) |
| 1 Esslöffel | Worcestershire Sauce |
| 1/2 Teelöffel | mustard dry |
| | Ds Tabasco sauce |
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Trim 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 for 45 minutes.
Heat an iron skillet over medium high heat. Toss in some of 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 (I cook them to medium). Remove to a platter that has been warmed slightly in the oven.
Sauce: Pour off the 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.
the salt out of the recipe and it is still very tasty.
Adapted recipe from the Great American Meat Book by: Merle Ellis.
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