-
1
Season all sides of the steak with about two teaspoons of salt.
-
2
Lightly oil all sides of the steak and coat each side and the edges with as much of the pepper as will adhere.
-
3
Let the steak sit at room temperature for about 30 minutes.
-
4
While the steak is sitting, preheat your grill for indirect heat at medium heat (about 300 degrees F).
-
5
Grill the steak indirect until the internal temperature is about 15 degrees F below your desired final doneness (this will be about 30 minutes for a final medium-rare), flipping once at the halfway point.
-
6
Remove the steak to a platter and stoke/increase your fire for direct grilling at high heat (preferably 500+ degrees F).
-
7
Once grill has reached high heat add the steaks.
-
8
Sear each side of the steak until it is browned nicely.
-
9
Stay close to the grill and flip the steak every minute or two to ensure even searing.
-
10
Remove it from the grill onto a platter, tent loosely with foil and let rest.
-
11
While the steak is resting, make the sauce.
-
12
Heat a medium saucepan over medium heat, add the bourbon and very carefully set it alight to burn off the alcohol.
-
13
Warning: The blue alcohol flames can rise up to 18 or more inches from the top of the pan, so ensure that you have adequate clearance above the pan.
-
14
When the blue flames have subsided, add the cream, Worcestershire sauce and beef base to the pan.
-
15
Bring to a simmer while whisking well, then reduce to low and cook two minutes, whisking occasionally.
-
16
Remove the steak from the platter to a cutting board.
-
17
Add the released steak juices into the sauce and whisk well and remove from the heat.
-
18
Pour the sauce into the platter.
-
19
Slice the steak on a bias (diagonal) at about 1/4, place the slices in the sauce on the platter.
-
20
Or, you can do what I did and serve it whole.
-
21
Serve and enjoy!
-
22
I dusted mine with a little more freshly ground pepper.
