by student epicure
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student epicure's Notes:
Expand2 small (6-8 oz) steaks, your favorite cut, about 3/4 - 1 inch thick Ask a question about this ingredient
3 tablespoons fresh ground Telicherry pepper Ask a question about this ingredient
peanut oil Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
1/3 cup finely chopped onion Ask a question about this ingredient
1/4 cup your favorite bourbon Ask a question about this ingredient
Use a paper towel to blot the steaks on both sides, until very dry. This will help you achieve a good sear. Distribute the ground pepper on both sides of each steak.
Ask a question about this stepHeat a cast iron pan on high heat. Add just enough peanut oil to thinly cover the surface of the pan. Keep heating until shiny and hot. Turn on the fan. Add steaks, cooking on each side ~4 minutes for medium-rare. When steaks have reached desired doneness, remove to a plate to rest.
Ask a question about this stepMeanwhile, melt butter in pan. Add onions and saute until browned and soft, ~2 minutes.
Ask a question about this stepNow, turn the fan off (this is counterintuitive, but there is sometimes a BIG flame when you add the bourbon and you don't want any grease in your gas hood to catch fire). Reduce heat and add bourbon. Using a VERY long match, light the bourbon on fire. As soon as flame subsides, pour sauce over steaks. Season with salt and serve immediately.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
