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Dragon Steak With Whiskey Butter Sauce

The marinade

1tblsp-chopped garlic (3 cloves)

1tblsp-chili powder

1tblsp-brown sugar

2tblsp- “Roland” brand, garlic and chive sauce

1tsp-fresh minced ginger

1tblsp-rice vinegar

1tblsp-vegetable oil

Juice of half a lime

2tblsp-rye whiskey

4-10oz. strip steaks

Combine the first nine ingredients in a small mixing bowl and mix well. Add the steaks to a one gallon zip-lock bag pour marinade over the steaks and let marinade over night. Grill the steaks to desired temperature and sere with the whiskey-butter sauce, recipe as follows:

The whiskey butter sauce

2tblsp- butter

half an onion sliced thin

half a green bell pepper sliced thin

half a red bell pepper sliced thin

6-8 mushrooms, left whole

3-4 oz. rye whiskey

1tblsp-fresh chopped cilantro for garnish

On low heat, melt the butter and add the onions, peppers and mushrooms. Let the veggies steep in the butter for about ten minutes or until the onions begin to wilt. Turn the heat up to medium. And pour in the whiskey, flambé to cook off the alcohol. Spoon sauce over “Dragon Steaks” and garnish with chopped fresh cilantro.

seared sirloin steak with garlic butter

INGREDIENTS

30 g butter, softened

5 g garlic, minced

3 g garlic powder

795 g (1-inch thick) beef top sirloin steak, cut into 4 pieces

15 ml olive oil

Salt and freshly ground black pepper

60 ml beef broth

120 ml dry red wine

DIRECTIONS

Mix butter with garlic and garlic powder, and set aside. Heat a large nonstick skillet over medium-high heat. Coat steaks with oil and sprinkle generously with salt and pepper. Add steaks to pan and cook until well-browned on both sides, about 3 to 4 minutes per side for medium-rare to medium or to desired doneness. Transfer each steak to a dinner plate.

While steaks rest, add broth and wine to the hot skillet; simmer until reduced by half. Pour sauce over each steak, and smear a little butter over each steak before serving.

10 kgs of butter and 1 steak