Cast Iron Steak with Bourbon Pepper Sauce

Remove steaks from fridge and sit out on counter 30 minutes to 1 hour. You want it to be loosey goosey. Sprinkle both sides generously with salt and pepper and press it into the meat.

Preheat large cast iron skillet over medium high heat. Place oil in pan, swirl around, then add in the steaks. Cook 3-4 minutes*, then turn. Cook again for another 3-4 minutes, then remove from the pan and cover with foil.

Turn off heat and pour bourbon into the hot pan. Let the heat of the hot pan cook off the alcohol for 2-3 minutes, then light the pan using a longer lighter {12"} to cook off remaining alcohol. Be smart, people! I am not liable for any homes that burn to the ground because of this recipe, PS.

Turn pan back on the heat, stir in beef consommé, cream and peppercorns. Simmer gently for 2-3 minutes to thicken slightly. Taste and add in more salt if needed.

Place steak on plates, top with grilled onions and sauce. Serve.

*For a more well done steak, cook 5 minutes each side. For a more rare steak, cool 2-3 minutes a side.

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