SPIKE STEAK
Serves 4-6
1-2inch-thick Sirloin steak (about 3 lbs)
1 T black peppercorns
2 cloves garlic, minced
4 C. coarse salt
¾ C. Water
Trim excess fat from steak. Crack peppercorns coarsely and mince garlic. Press peppercorns and garlic into both sides of steak and let stand at room temperature for 1 hour. Make a thick paste of salt and water; cover topside of peppered steak with half the mixture. If cooking steak over coals, cover salt side with a wet cloth or paper towel and place salt side down on grill. (cloth or paper towel holds the salt in place; will char as the steak cooks, but this does not affect the taste, since the juices keep it somewhat moist) Cover topside with remaining salt mixture and another piece of wet cloth or paper towel. If broiling, put salt side up, 3 inches from heat. Put salt on the other side of steak when turned. Cook 15 minutes on each side for rare, 25 minutes for medium rare. Remove salt before eating.
One Shot Sauce
1 lb. Butter
½ C onion finely chopped
2 cloves garlic, minced
½ C whiskey
¼ C Worcestershire sauce
1 T Pepper
1 ½ t dry mustard
1 t Salt
¼ t Tabasco
Melt butter in saucepan; add onion and garlic and cook slowly until onion is soft. Add remaining ingredients and beat to mix. Makes 3 cups.