Steak with Whisky Sauce

• 1 2"-thick rib eye or strip steak
• 1 Tbsp. black peppercorns, coarsely crushed
• 3 cloves garlic, minced
• 0.5 tsp. coarse salt

• 0.25 lb. butter
• 2 Tbsp. chopped onion
• 1 clove garlic, minced
• 2 Tbsp. whisky
• 1 Tbsp. Worcestershire
• 0.5 tsp. mustard powder
• 1 dash Tabasco

Trim any excess fat from the steak and keep it handy.

Press crushed peppercorns and garlic into both sides of steak and let it stand at room temperature for an hour.

Heat a heavy iron skillet over high heat. Grease the bottom of the skillet with some of the fat you trimmed off the steak and toss in half the salt, followed by the steak. Sear one side for a minute, then lift out the steak, add the rest of the salt and return the steak, other-side down to sear for a minute.

Reduce the heat and continue to cook the steak until it's done as you like it, then remove it to a warm platter.

Pour off any fat in the skillet and melt the butter in it. Over low heat, cook the onion, adding the garlic for a couple of minutes when the onion is nearly done. Add the remaining ingredients and simmer for a couple of minutes, being sure to scrape up and stir in whatever has adhered to the bottom of the pan. If it starts getting dry, add a little water.

Slice the steak and pour the sauce over the portions as you serve it.