Cowboy Chop au Poivre

Season all sides of the steak with about two teaspoons of salt. Lightly oil all sides of the steak and coat each side and the edges with as much of the pepper as will adhere.

Let the steak sit at room temperature for about 30 minutes. While the steak is sitting, preheat your grill for indirect heat at medium heat (about 300ºF).

Grill the steak indirect until the internal temperature is about 15ºF below your desired final doneness (this will be about 30 minutes for a final medium-rare), flipping once at the halfway point.

Remove the steak to a platter and stoke/increase your fire for direct grilling at high heat (preferably 500+ºF).

Once grill has reached high heat add the steaks. Sear each side of the steak until it is browned nicely. Stay close to the grill and flip the steak every minute or two to ensure even searing. Remove it from the grill onto a platter, tent loosely with foil and let rest.

While the steak is resting, make the sauce. Heat a medium saucepan over medium heat, add the bourbon and very carefully set it alight to burn off the alcohol. 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.

When the blue flames have subsided, add the cream, Worcestershire sauce and beef base to the pan. Bring to a simmer while whisking well, then reduce to low and cook two minutes, whisking occasionally.

Remove the steak from the platter to a cutting board. Add the released steak juices into the sauce and whisk well and remove from the heat.

Pour the sauce into the platter. Slice the steak on a bias (diagonal) at about 1/4″, place the slices in the sauce on the platter. Or, you can do what I did and serve it whole.

Serve and enjoy! I dusted mine with a little more freshly ground pepper.