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About This Page: This is a discussion on Food and Beer Reviews within the LetsGoKings.com forums, at Los Angeles Kings Hockey Fan Forum. Whiskey Pepper Steak
INGREDIENTS:
Whiskey Pepper Sauce
1 tablespoon butter
2 tablespoons chopped white onion
2 cups beef stock or canned beef broth
1/4 teaspoon cracked black pepper
1 clove
INGREDIENTS: Whiskey Pepper Sauce
1 tablespoon butter
2 tablespoons chopped white onion
2 cups beef stock or canned beef broth
1/4 teaspoon cracked black pepper
1 clove garlic, pressed
2 tablespoons whiskey
1 green onion, chopped
1 teaspoon cornstarch
1 tablespoon water
Pepper Steak
1 (16-ounce) sirloin steak, cut into two portions
2 teaspoons cracked black pepper
2 tablespoons butter
Salt
Directions:
Fire up the barbecue.
In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat. In about 3 minutes the onions will begin to turn brown.
Add 1 cup of the beef stock to the onions.
Add the cracked black pepper and garlic at this point as well. Continue to simmer over medium/high heat until the sauce has reduced by about half.
Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks.
Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks.
Melt 2 tablespoons of butter in a large skillet over medium/high heat. Drop the steaks into the melted butter and sear each side of the steaks for 1-1/2 to 2 minutes or until brown.
When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking. Salt the steaks lightly as they grill.
When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl. Stir just until the cornstarch dissolves.
Remove the whiskey sauce from the heat and add the cornstarch to it. Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire. Serve the steaks doused with whiskey pepper sauce.
Wow... i may have to have a steak for lunch after reading that. And just a tip: i find that things stick to steaks a lot better if you put a little olive oil on the meat first. Keeps the pepper there and gives it a nice crust. Yeah, i'm really hungry now...
No Vegas, I have plenty of mac and cheese recipes... I am black, afterall.
We were discussing my dinner last night (Grilled Steak with Mushroom Port Reduction Sauce) and she told me about this whiskey sauce. Its too soon for another steak night, but I wonder how this will go over with chicken...
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Quote:
Originally Posted by ianmonsta
Like i said he's slumped before, it appears from the past few days he's starting to come out of it. Kopi will finish with 85+ points this season, you can quote me on that.
Far from it. But it's okay to treat yourself every now and then, right? The only bad things in this recipe are 1 tablespoon of butter, a little whiskey, and 8 oz. of steak. That's not so bad, is it?
Far from it. But it's okay to treat yourself every now and then, right? The only bad things in this recipe are 1 tablespoon of butter, a little whiskey, and 8 oz. of steak. That's not so bad, is it?
Sticky
For Ruely! (Whiskey Pepper Steak) 
