Ingredients:
4 (1/2 lb) rib eye steaks or 4 (1/2 lb) filet steaks ( tender)
3/4 medium white onions or 3/4 medium yellow onions ( minced)
2 cloves fresh garlic ( minced)
2 (14 1/2 ounce) cans beef broth
1/4 cup whiskey
original spepper brand salt & pepper
1/4 cup butter
1/4-1/2 teaspoon cornstarch
Directions:
Steak Preparation: Note- Steaks should be started cooking after step 4 of sauce preparation.
Cover both sides of steaks in Original Spepper salt& pepper.
Melt 1/4 stick of butter over medium heat in medium skillet.
Place 2 steaks in skillet and sear for 2 minutes in butter.
Turn over steaks and sear remaining side for 2 minutes.
Repeat for other 2 steaks.
Grill steaks to desired doneness on Grill or in Pan.
Sauce Preparation: In a large skillet melt 1/4 stick butter over medium to med-high heat.
Once butter is melted, stir in minced onion.
Continue to stir minced onion in butter until onion begins caramelizing.
Onion should be light brown.
(Approx 3 minutes).
Add 1 can or 14.
5oz of beef broth.
Bring just to boil.
Continue to boil with occasional stirring until reduced by half.
Add Garlic, 2 firm shakes of Original Spepper salt and pepper, 1 can or 14.
5 oz of beef broth and bring to second boil.
Add whiskey, and reduce by half.
In separate bowl combine 1/4 to 1/2 tsp cornstarch with 1/4 to 1/2 tsp water and mix.
Remove sauce from heat and add cornstarch mixture.
Allow 5 minutes to thicken.
Add to heat, thicken to desired consistency.
Once steaks are to desired doneness dribble 1/4 of sauce on each steak.
Enjoy!
Servings: 4
Time preparation: 10 min.
Time total: 40 min.