Preheat a chimney of Kingsford briquettes and use to make a bed of coals on a burn free surface such as a fire ring, Dutch oven wind screen, or a kettle grill. Place a cast iron pan directly on the coals and allow to heat until it begins to smoke.
Moisten the steak on both sides with the Worcestershire sauce and then season with the salt, garlic, and pepper.
Add 3 Tbsp of butter to the pan, which will smoke and bubble, and quickly add the steak. Sear until the steak browns halfway up the side, about 4-6 minutes, and then flip. Cook on the other side until your steak hits 5 degrees less than your desired finished internal temp, or 4-6 minutes for medium rare. Remove steak to plate, leaving pan on coals.
Add 2 Tbsp butter to the pan. Add the mushrooms and cook 3 minutes, stirring occasionally. Add the yellow onion, season with salt and pepper, and cook until the onions are tender, about 5 more minutes.
Carefully add the whiskey and let it evaporate off, about 1-2 minutes. Add the beef broth, stirring to coat, and allow to reduce by half. Remove from heat, stir in 1 Tbsp of cold butter and green onion.
Slice steak across the grain and top with the mushroom mixture.
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 215 (51%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 115.5mg||36 %|
|Sodium 663.1mg||23 %|
|Potassium 847.2mg||22 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 3.6g|
|Protein 38.3g||55 %|
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Calories per serving: 423
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