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Steaks & Stuffed Steaks

James's Sirloin With Bourbon Sauce

4 sirloin strip steaks, 1-inch thick
1 tablespoon coarsely crushed black peppercorns
2 cloves garlic, minced
1/4 teaspoon salt
.
Bourbon Sauce
4 ounces butter
2 tablespoons chopped onion
1 clove garlic, minced
2 tablespoons Bourbon
2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
dash Tabasco sauce
PREPARATION:

Trim excess fat from steaks. Press crushed peppercorns and garlic into both sides of steaks and let stand at room temperature for an hour. Heat a heavy iron skillet over high heat. Oil bottom lightly, or use a piece of steak fat to grease.
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 other side. Reduce hat to medium and continue to cook until done to your liking. Remove to a warm platter and keep warm.
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 over steaks.