Don’t worry if you don’t have a grill – you can still have delicious steaks for dinner! These steaks are pan broiled and then served with a flavorful Bourbon sauce. You will find a full line-up of grass-fed beef cuts from Hill View Farm and CATHIS farm at the market this week!
- 4 NY strip or ribeye steaks (about 1-inch thick)
- 1 tablespoon peppercorns (black, coarsely crushed)
- 1 teaspoon garlic powder (or 1 to 2 cloves finely minced garlic)
- ¼ teaspoon kosher salt
- Bourbon Sauce:
- 1 stick butter (4 ounces)
- 2 tablespoons onion (chopped)
- 1 or 2 cloves garlic (minced)
- 2 tablespoons Kentucky bourbon
- 2 teaspoons Worcestershire sauce
- ½ teaspoon dry mustard
- Dash Tabasco sauce
Trim excess fat from steaks. Press crushed peppercorns and garlic powder into both sides of steaks and let stand at room temperature for an hour.
Heat a heavy iron skillet over high heat. Oil the skillet lightly or grease it with a bit of the steak fat trimmings.
Sprinkle about half of the salt in the skillet. Sear steaks quickly on one side. Remove and add remaining salt to skillet. Sear steaks on the other side. Reduce heat to medium and continue to cook until done to your liking.
Remove the steaks to a warm platter and tent loosely with foil to keep warm while you make the sauce.
Pour off excess fat from skillet. Melt butter over low heat; add onion and garlic and sauté until tender. Add bourbon, Worcestershire sauce, dry mustard, and Tabasco. Blend well and simmer for 2 minutes.
Pour the sauce over steaks just before serving.