BOURBON STEAKSource: The Pyromaniac's Cookbook by John J. PoisterMakes 6 servings 2 pounds thick-cut prime or choice sirloin 1/2 teaspoon salt Seasoned pepper, to taste 1/4 cup bourbon 3 Tablespoons butter 1 Tablespoon chopped fresh parsley 1 Tablespoon chopped shallots Cover top of sirloin with salt and pepper; let sit 1 hour. Heat a charcoal or gas grill. Be sure grill rack is clean and well oiled. Place steak on grill to sear. Turn to sear and grill-mark other side. Cook about 10 minutes or to desired doneness. While steak cooks, heat a sturdy metal heat-proof pan on the grill until it is very hot (we used the bottom of a broiler pan). Also heat bourbon in a heavy, small saucepan on the grill or a metal ladle held over the grill just until warmed. Just before the steak is cooked, melt butter in the metal pan with parsley and shallots. Place cooked steak in pan and turn to cover both sides with butter mixture. Remove the metal pan from grill, ignite the bourbon and pour slowly over steak.
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