Peppercorn Steak With Bourbon Sauce
Instructions
1. Crush 2 teaspoons black peppercorns with a mortar and pestle.
Season (2) 8-oz.
2. New York strip steaks on both sides with salt.
3. Sprinkle crushed peppercorns over both sides of steaks, pressing to adhere.
4. Heat 1/2 tablespoon olive oil in a skillet over medium high heat.
5. Add steaks and cook to desired doneness, about 3 minutes per side for medium rare.
6. Meanwhile, heat Bourbon in heavy small saucepan over medium heat until warm.
7. Remove from heat, and carefully ignite with a lighter or match.
8. Let flame for 30 seconds, and then cover with a lid that fits to extinguish the flame.
9. Transfer steaks to serving plates. Cover with aluminum foil to keep warm, while you make your sauce.
10. Add 1 tablespoon butter and 1/8 cup sliced green onions to drippings in skillet where steaks were cooked. Saute for 2 or 3 minutes, until green onions are soft.
11. Add 1/3 cup beef broth and flamed bourbon. Boil until reduced by half, about 3 minutes.
12. Add remaining 2 tablespoons of butter, 1 tablespoon at a time, whisking just until melted.
13. Spoon sauce over steaks and serve immediately.
