Total Calories: 93
Season steaks with salt and pepper on both sides. Heat oil in a 12” Dutch oven over high heat until hot. (15 to 18 bottom coals) Cook 4 minutes, turn over steaks.
Reduce heat to medium high; cook 3 to 4 minutes more for medium-rare. (12 to 15 coals) Remove Dutch oven from heat; place steaks on warmed Dutch oven lid flipped upside down.
Pour all but 1 Tbs. of the drippings from Dutch oven and stir in the flour. Cook over medium heat (10 to 12 coals) for 30 to 60 seconds, stirring consistently. Whisk in whiskey, water and sugar. Bring to a boil, scraping the bottom of the Dutch oven to loosen the brown bits and stir into sauce. Spoon sauce over steaks.
This technique of scraping the bottom of the pan or pot where liquid is used to loosen the brown bits is called “deglazing”. This is a great way to make great sauces and gravies.
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