Onion Steaks

2 bone-in rib eye steaks
4T butter
Loads of freshly ground black pepper
1/4C whiskey, cognac or bourbon
1 large white onion
1C flour
2C buttermilk

In a 12" cast iron skillet, melt 2T of the butter. Coat both sides of the steaks in freshly ground pepper (Generously! Really douse them and give them a nice crust). Reduce the heat to medium-low and brown the rib eyes for 5 minutes. While the first side is browning, heat 1" of oil in a 10" cast iron skillet. Slice the onion, thinly, and then in half (so you have lot's of little onion strips). Soak the onion strips in the buttermilk and then move to coat them in the flour. Throw them into the oil, in 3 batches and brown then to a crisp! Move them to a brown paper bad to cool and sprinkle with salt. Flip your steaks over and brown another 5 minutes while you finish the onions. Once your steaks are done to your liking and have a dark crust, move them to a platter, top them with the onions and add the remaining 2T of butter to the 12" skillet. Once the butter is bubbling, turn off the heat and add the alcohol. Allow it to evaporate and turn the heat back on. Reduce and simmer about 3 minutes and then pour the sauce over the steak and onions.