1-1/2" - 2" Thick New York Steak
2 cups fresh mushrooms
1 large sliced and quartered white onion
1 clove crushed garlic
Tony Chacher's Cajun Spice
Knorr's Hunter gravy mix
1 stick butter
3 tablespoons sour cream
Pre-heat oven to broil
In a glass or plastic dish (not metal), completely
submerge steak in bourbon and marinate overnight.
Sautee' onions with butter and crushed garlic clove
until onions turn translucent.
Slice mushrooms and add to saute' pan and continue
to saute' until mushrooms turn a caramel color.
Mix Knorr's hunter gravy mix with 3/4 cup water and
1/4 cup bourbon reserve from marinade dish and bring to a boil, then let
Add a liberal amount of Tony Chacher's Cajun
seasoning mix to gravy sauce.
Add three heaping tablespoons of sour cream to
Add sauteed mushrooms, onions, and garlic to gravy
mix; continue to simmer.
Roll steak in Cajun seasoning.
Heat a cast iron skillet with either Crisco or
cooking oil in it until it begins to smoke.
Drop steak in skillet and sear each side.
Remove steak from skillet, place in oven and broil
Serve steak covered with Cajun gravy and accompany
with steamed asparagus covered with a mornay sauce, baked / mashed potatoes,
or dirty rice and dinner roll.
Appetizer: shrimp cocktail / Cajun gumbo
Suggested wine: Sokol Blosser "Evolution"