Serves: 16
Total Calories: 28
Season steaks with salt and pepper on both sides; heat oil in a 20” Dutch oven over high heat until hot. (40 to 60 bottom coals) Cook 4 minutes, turn over steaks.
Reduce heat to medium high; cook 3 to 4 minutes more for medium-rare. Remove Dutch oven from heat; place steaks on warmed Dutch oven lid flipped upside down.
Remove all but ¼ cup. of the drippings from Dutch oven and stir in the flour. Cook over medium heat for 2 to 3 minutes, stirring consistently. Whisk in whiskey, cola and sugar. Bring to a boil, scraping the bottom of the Dutch oven to loosen the brown bits and stir into sauce. For added richness add ¼ c butter to finish sauce. Return steaks to Dutch oven and turn to coat with sauce and hold for serving Spoon sauce over steaks and serve.
*NOTE: This technique of scraping the bottom of the pan or pot where liquid is used to loosen the brown bits is called “deglazing”. This is a great way to make great sauces and gravies.
This Whiskey Glazed New York Steaks recipe is from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook. Download this Cookbook today.
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