Pan-Broiled Steaks with Barley Pilaf and Whisky Sauce

FOR STEAKS: Trim off any excess fat and reserve. Press the crushed peppercorn and garlic onto both sides and let stand at room temperature for 1 hour.

Grease a large, heavy cast-iron skillet with the trimmed fat from the steaks, and place over high heat. Toss in half of the kosher salt, add the steaks, and sear quickly for 2 minutes on one side. Remove the steaks and add the remaining salt to the skillet. Return the steaks and sear for 2 minutes on the second side for rare. If you like your steaks more well done, lower the heat to medium and cook the steaks, turning every minute or so, to the desired doneness: about 3 minutes per side for medium-rare, 4 minutes per side for medium, 5 minutes per side for well done, and 6 minutes for cremated. Remove the steaks and keep warm in a low oven.

FOR SAUCE: Pour off the fat from the skillet and melt the butter over low heat. Add the garlic and onion, and saute, stirring often, for about 5 minutes, until soft. Add the whiskey, Worcestershire sauce, mustard, and Tabasco, and simmer for 1 to 2 minutes.

FOR BARLEY PILAF: Melt the butter in a heavy saute pan or skillet and saute the onion and mushrooms over medium-high heat for a few minutes, until soft. Add the pearl barley and let it brown slightly. Add the broth and check the seasonings; add salt and pepper if necessary. Bring to a boil, lower the heat, and cover the pan. Simmer for about 20 minutes. Remove the lid and continue cooking until the liquid is absorbed and the barley is tender.

TO SERVE: Arrange the steaks on warm serving plates and spoon the pilaf to one side. Pour the sauce over the steaks and serve immediately.