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.
8 slices sourdough bread or Irish soda bread without raisins or currants
1 tablespoon butter
1 tablespoon flour
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 cup Guinness Beer (or another stout or ale)
1 cup aged Irish cheddar cheese
1 bunch chives (chopped)
Melt butter in a medium saucepan over medium heat. Add flour and stir. Cook for 1-2 minutes, creating a nice roux. Add Worcestershire sauce and mustard and mix. Add beer and stir until smooth. Add cheese and cook, stirring constantly, until all the cheese is fully melted. The cheese sauce should be fairly thick.
Set your oven to broil. Place sliced bread on to an ungreased baking sheet. Cook for 2-3 minutes, until lightly toasted on the top. Remove from oven. Spoon cheese mixture on to each slice, spreading evenly to the edges. Return the bread to the oven and cook for an additional 3-5 minutes, until the cheese is lightly browned and bubbly.
Remove from oven and serve with a generous sprinkle of fresh chives.