Bourbon Pepper Pan Sauce
After mastering Chef John’s bourbon pepper pan sauce, you’ll be well on your way to producing steaks of restaurant-quality.
Salt and pepper the steaks generously on both sides.
Use plenty of pepper, especially in the cooking.
In a steel pan over medium-high heat, melt duck fat.
Add the steaks; cook for about 5 minutes on each side or until they are firm and reddish-pink in the centre for medium-rare.
Each edge should be seared for 30 seconds or until browned.
Place steaks on a plate and set aside to rest while you prepare the sauce.
Cut the heat off.