1⁄4 lb unsalted butter
2 tablespoons chopped onions
1 garlic clove, finely chopped
2 tablespoons whiskey (I like Jack Daniels)
1 tablespoon Worcestershire sauce
1⁄2 teaspoon dry mustard
1 dash Tabasco sauce, if desired but recommended (optional)
Trim away any excess fat from the steak or steaks.
Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
Heat a heavy iron skillet over high heat.
Grease the skillet with a piece of the fat trimmed from the steak.
Toss in about half the salt.
Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side.
Reduce the heat to moderate and cook the steaks as desired.
Remove to a warmed platter.
Make the sauce.
Pour off fat from the skillet.
Melt the butter in the skillet over low heat.
Add the onion and garlic and cook slowly until soft, stirring often.
Add the remaining ingredients and simmer for 1 to 2 minutes.
Pour over the steak or steaks and serve.
For the meatloaf: Preheat the oven to 350 degrees F.
Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
Serve with the remaining tomato sauce on the side as a dipping sauce.
Mash garlic in mortar, add salt and continue mashing, to make a paste, and no pieces are visible. Add spices and 2 tsp each of oil and vinegar and mix well. Put mixture in Mason jar. Cut up blue cheese wedge (or blue cheese crumbles) and add to the Mason jar. Add remaining oil and vinegar. Shake well. Allow salad dressing to remain at room temperature for anywhere from 30 minutes to 2 hours, depending on your food safety qualms, before putting it in the fridge.