Whiskey-Glazed T-Bone Steak - 1g Carbs, .5g Fiber
From Cooking Club of America June-July, 2000, issue of
Cooking Pleasures magazine.
Deglazing is the technique in which liquid is added to dissolve
the browned bits of solidified, flavorful juices that have
accumulated in the pan during cooking. Bourbon can be substituted
for the whiskey in this recipe.
4 beef T-bone steaks (1 inch thick)
2 tsp freshly ground pepper
1 tsp salt
3 Tbsp vegetable oil
3/4 tsp all-purpose flour
1/4 cup bourbon whiskey
3 Tbsp water
Dash sugar
1. Sprinkle steaks on both sides with pepper and salt. Heat oil
in large skillet over high heat until hot. Add steaks; cook
4 minutes, turning once.
2. Reduce heat to medium-high; cook an additional 3 to 4 minutes
for medium-rare or until of desired doneness, turning once.
Remove skillet from heat; place steaks on warm platter.
3. Pour off all but 1 tablespoon of the drippings. Stir in
flour; cook over medium heat 30 to 60 seconds, stirring
constantly. Whisk in whiskey, water and sugar. Bring to a
boil, scraping up any browned bits from bottom of skillet.
Spoon sauce over steaks.
4 servings
Nutrition per Serving:
315 Calories, 17.5g Total Fat (5g Saturated Fat), 32.5g Protein,
1g Carbs, .5g Fiber, 85mg Cholesterol, 660mg Sodium