Black Angus Whiskey Pepper Steak Recipes

Steps:

• 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 steak doused with whiskey pepper sauce.

Steps:

• Cook the rice.
• Prepare the Brown Honey sauce by mixing the honey, soy sauce, and oyster sauce in a small sauce pan. Bring to a boil and simmer for about 5 minutes. Set aside. Note: This is best prepared ahead of time to fuse in the flavors. The leftover sauce will be used as a dipping steak for the steak.
• Combine the cracked black pepper and the garlic powder in a small bowl. Spread this mixture on both sides of each steak and press to stick.
• Heat 2 T butter on a wok or large frying pan. Add the steak. After a minute, add 2 T of the Brown Honey Sauce. Remove from pan.
• Add garlic and onions to the leftover drippings in the pan. Add the cooked rice. Mix well to coat the rice grains. Add 1 T Brown Honey Sauce. Add corn. Add butter. Continue to mix and stir until the rice is heated through. Garnish with chopped green onions.
• Serve steak and rice on a sizzling plate if available . Use the leftover Brown Honey Sauce as a dipping sauce for the steak.
• Note: Sukiyaki cut steak is steak cut thinly. I try to use rib-eye steaks for this recipe.