8.6.09 Strip Steaks w/ beer,onion, basil sauce & garlic toast

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I'm wondering if we eat much of anything without Garlic Toast...I feel like I'm part of the Sizzler Chain:) I finally figured out to make it ahead...pre-buttering, garlicking and freezing in 2 person serving sizes...then defrosting and baking 12-18 min in a 400 oven...delicious! Okay...back to the main event...Scott found Strip Steaks at a great price and we took the opportunity to make a 'poor man's' version of Chef John's delicious steak sauce, that calls for a very lovely liquor, which we did not have...and living so far away from a city where we can purchase liquor...beer would have to do...and it did!
Scott's Strip Steaks with Lyssy Loo's beer beef oniony sauce:)
2 strip steaks, seasoned w/ s&p& garlic powder, seared in a cast iron skillet (on grill or indoors)..ok, we later tried this indoors and promptly set off the smoke alarm....outdoors is recommended. using the browned bits in the skillet, saute 1 small onion till tender- add 1TBS flour, cooking out for a few min. deglaze w/splash of beer (1/2 c), add 1 cup beef broth, simmer till reduced and thick (high a few min)- stirring- add 2 TBS butter mixed with chopped fresh basil. top sliced med rare steak with generous amount of sauce- 1 small loaf sourdough bread- slice in thick slices- slather w/butter (BOTH SIDES) large garlic clove chopped and sauteed in 1 tsp butter- 1 tbs dried parsley- top each slice w portion of garlic-roast in 400 oven on foil lined sheet 8 min on lowest shelf...8 min on 2nd highest shelf- bottom of slices will be toasted butter brown- top will be crunchy buttery 2 garlic butter- served w Caprese salad..MUST HAVE BREAD TO MOP UP SAUCE- MY FAVORITE PART!

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