Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Melt 1 tbsp (15 mL) butter over medium-low heat in a large skillet. Add shallot and cook, stirring frequently, for about 10 minutes or until shallot is light brown. Add flour and cook, stirring, for 1 minute. Stir in broth, bourbon and green peppercorns; bring to a boil. Reduce heat and boil gently, stirring occasionally, for about 10 minutes or until sauce is thickened and reduced to about 1 cup (250 mL). Season with salt and pepper to taste. Remove from heat and keep warm.
Rub steaks all over with seasoning to your taste. Melt remaining 1 tbsp (15 mL) butter over medium-high heat in a large cast-iron or heavy skillet. Pan-fry steaks for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer steaks to cutting board and let rest for 5 minutes.
Slice steaks across the grain and serve with peppercorn sauce.