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Bourbon Black Pepper Steak

OK tonight I grilled 2 great steaks

I started out this morning with 2 great looking Porterhouse steaks
I lightly scored the top and bottom , with shallow cuts (1/16" deep)
I then worked a decent amount of freshly ground black pepper into both sides
The cuts hold the pepper

Then both steaks into a vacume seal bag with about 1 cup of decent bourbon

Vacume seal the bag and put in the fridge for 4-8 hours

20 min to 1/2 hour before grilling
Open the bag , pat semi dry the steak
Put on a wire rack to air dry a little more, also warms the steak up

Grill to Med Rare
Starting over a low heat , them upping the temp to get the crisp outter shell


OK set the steaks to the side , tent under foil ( if you are slow , do the next step while the steaks cook )

In a pan
Add 1 stick of butter , melt and get hot
Add 2 cloves of finely minced garlic and 1 small onion ( never over cook the garlic !!!)
Take the Bourbon & black pepper mix out of the bag
Add a little more Bourbon or beef stock to it
Heat to a boil
Add corn starch to the mix and cook a few min till thick
Serve over the steaks

I added a tossed salad and drinks
A great meal for us tonight

BTW she had a beer and I had a nice glass of Woodford Reserve

John