4 3/4-inch Steaks (of your choice)<br />
salt & pepper<br />
1 tablespoon canola oil<br />
1/2(125ml) cup bourbon<br />
1/2 can beef consommé<br />
1 cup (250ml) heavy cream<br />
1 tablespoons crushed peppercorns<br />
grilled onions, if desired<br />
mashed potatoes
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.<br />
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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.<br />
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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.<br />
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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.<br />
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Place steak on plates, top with grilled onions and sauce. Serve.<br />
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*For a more well done steak, cook 5 minutes each side. For a more rare steak, cool 2-3 minutes a side.