Created by LindasBusyKitchen on February 9, 2015
Step 1: Generously season the steaks with salt. Let the steaks come to room temperature for 30 minutes.
Step 2: Heat the butter in a cast iron skillet over medium-high heat. Once the butter is melted and bubbly, place the steaks in the pan and sear for 4-5 minutes.
Step 3: Turn the heat to medium-low and cook the steaks to desired doneness.
Step 4: Move the steaks to a plate, sprinkle with 2 tablespoons of the cracked peppercorns, and tent loosely with foil.
Step 5: Place the onions into the same skillet, and cook for 2-3 minutes. Add the Whiskey, and cook until mostly evaporated, scraping any browned bits as it cooks.
Step 6: Add the beef stock. Turn the heat back up to medium-high, and reduce until a spoon leaves a trail as it’s pulled through the mixture.
Step 7: Stir in the cream, and cook until thickened.
Step 8: Remove from heat and stir in the parsley and remaining 1 tablespoon of peppercorns.
Step 9: Pour the sauce over the steaks, and serve.